HELP! TOO MUCH UNI (Sea Urchin)

[@suziet6176]

I had uni once at a restaurant and I almost got sick. I’m pretty sure it wasn’t the freshest. Watching your uni videos makes me want to try it again with an open mind. Especially watching you enjoy it SO much, LOL. Great idea on the chowder. I love your cooking methods & recipes. I’ve binged watched all your videos in 4 months, on both channels. I’m down to the last 3-4 videos to watch (knife sharpening, sushi rice, one more on the van build) and a few left to watch on Taklyn the World. Looking forward to your upcoming Alaska trip videos with Jocelyn & the boys.

[@Bakademic]

If you have a shell fish allergy Uni can trigger it, I'm allergic to shell fish but I like forging and fishing. I'm planning on going out and donating my take to a food pantry since I can't enjoy them but want to help the enviroment.

[@SirKibblestein]

Honestly, Taku’s dish ideas are so original. Really a mad scientist who knows how to put the flavors together

[@tehydro315]

Hey Taku, another way we process the uni in NZ is to crack the uni and pour the water from inside into the bowl. It helps preserve the flavour. The Kina factories do it that way.

[@geovanymendez2676]

Taku was not trying to share the uni butter lol 😂

[@Phrankytee]

Lol fr gave her a quarter spoon

[@Fishing.homosapien]

The informational segments during the harvest are awesome! thank you!!

[@SamPagan-k9j]

Have you ever harvested those periwinkles on the rocks? The ones on the rocks in your video are perfect size. All you have to do is boil them in salt water and then use a sewing pin to fish out the meat. They’re delicious. You have to eat a lot of them to get satisfied, kinda like popcorn. I’d love to see a video of you trying them out!

[@MrBigdaddy2ya]

Nice call

[@dannydo6681]

He’s ate them before

[@ballistic350]

Those use to be trash no limit , now there's a limit and season 😂 sad asf , some states are now thinking of having people needing license to forge wild mushrooms and plants now too

[@SamPagan-k9j]

I haven’t seen the video of him foraging and eating periwinkles. I’ve seen the one where he ate limpets, but not the periwinkles (they’re snails).

[@orbjornandrihinriksson358]

That thing that you cracked open had the most satisfying crunch i have ever heard (not the sea urchin) the green water Mellon looking thing

[@dannyjackson6286]

Hell yeah Taku! I'm glad the ankle is feeling better! Thanks for experimenting as much as you can with what you harvest. It makes it a lot more entertaining for the viewers! Keep doing what you do, i'm looking forward to the weekly episodes again!! I'm in Michigan, so I get to visit the great lakes now and then, but, I would love to experience the tides on the coast...

[@KoagPlayz]

Super underrated. New fav channel

[@rb5043]

I find it purple uni is tastier than the red too. Enjoy you lovebirds. Salivating badly while watching. Thanks so much for sharing your escapades

[@tokamelculo713]

Oh they’ll be loving all right after all that uni

[@sim392]

@@tokamelculo713chill bro u freaky ah hell

[@boxscorewatcher413]

@@sim392 you and tokamelculo should meet up and fight

[@bokehshapes8739]

@@tokamelculo713 She has a great rack so it's understandable Taku takes her to poundtown every night.

[@MrGTO-ze7vb]

Yummmmmyy ..!!! Fresh California Uni..!!!! Now I learned how to harvest those purple Uni

[@ramonasuggs9961]

I did miss you and Jocelyn. Happy you have healed. Please be very careful

[@hakimozel1219]

Hey Taku and Joslyn, Thanks for helping my anxiety.

[@ekg1967]

Would love to join one of your trips once you get that up and running Taku. All your content is amazing and I always look forward to your postings.

[@MrBigdaddy2ya]

Uni food ideas; uni egg salad sandwich, uni avocado fried egg cheese and toast, uni zucchini vanilla milkshake, smoked uni (liquid smoke) klamata olive cream cheese on a cracker, Uni in a shot of butter rum. Fun experimenting. Thanks for the vid...

[@maryamzakariya47]

Great idea on the chowder.

[@MakeAWishMike]

24:34 “Now that we’re in the woods, we’ll camouflage” he says with a bright blue shirt😂

[@Bmwqxtmop]

Glad you’re healed up!

[@kendramiddletonwilliams]

I would love to join you for uni foraging! I live in the Bay Area so I stay looking for this cove. I guess I’ll have to binge your videos for a mention of where you are.

[@OL_Dirty_Bravo]

This is the first episode that I’ve watched on my TV and it really shows the quality of video that you’re producing! Love the uni education! Keep making great content!

[@TeEclectic1]

Great video guys! Way to bring to light the urchin issue. We have the same problem down the coast in LA. I love purple uni, it does taste better than others I've had even in nippon!

[@IamCourtney1]

Glad you’re feeling better Taku! You’re slowly inspiring me to try uni lol

[@samurai_8917]

Takus tours would be sick af!

[@SkankHuntForty2]

I messaged him about creating a tour. Glad to know I'm not the only one who wants to join him in his adventures. Hey Taku, let's do this! Taku Tours!

[@MCarrington01]

Agreed

[@GioSPo1234]

frrrrr

[@paolorei1654]

Glad to hear that youre doing better

[@williampratt4604]

Taku I'm glad to see your back up and moving. You mentioned in the video about urchin being more unie rich closer to the seaweed, thats on point 👉. More food =good unie. Looking forward to the next Taku Tuesday.

[@gargars_island_fishing739]

Doing it for 6 years and I’ve been watching for 6 years…. wow what a journey so far

[@MrBigdaddy2ya]

Looks yummy could add some sorrel or purslane or other little herbs found in most west coast areas.

[@motorcyleadventuringwithmi2778]

Uni Butter!!! You really going need to do something with that. Maybe on Lobster Tails...

[@joanneganon7157]

Hey Taku and Jocelyn, nice to see you are able to forget the tide pools again🎉. Fancy and unique! JO JO IN VT 💞

[@USNVA11]

That chowder looked fantastic ! And Uni butter on toast for dipping ! Top tier dining good sir !

[@Maihoual]

Yes to outdoor tours/camping/foraging if you are our guide!

[@Ganjaz]

Happy to see you back in full force 🎉

[@MrAcuta73]

Had some salmon to eat up, wanted some Asian flavors, so kinda went Japanese-ish because that seemed more appropriate for salmon. Wetted the fillet with ponzu and a tiny bit of sesame oil, then sprinkled on a mixture of powdered garlic, toasted onion powder, a bit of wasabi powder, ginger powder, some yuzu powder, flakes of nori, salt, and white pepper then grilled it. Served it with "sushi rice" (seasoned rice) and hibachi zucchini....it was amazing. Truly amazing. Now going to be a regular thing when I have some salmon. Wish I'd had some of that Uni to go with it!!! Don't ask about measurements.....I do not know what that is, I just do things by taste. LOL Also probably the best use I've ever seen for wasabi powder.....will be using it as a seasoning a LOT more now.

[@Justice1911A1]

What a fabulous harvest. Uni b utter, I wouldn’t be mad about that 😂 💜 from 🇦🇺

[@yanjijay6752]

Sheesh wished the midwest had some, uni sounds delicious & hope all is well

[@beamerwilmore6722]

Finally got my hands on some kelp chili crisp!!!! I love it man so good!!!

[@jefflaliberte4587]

I like that recipe. We are also loaded with Urchins here in Florida.😮

[@evanyoung1903]

watching this makes me want to go get some uni.

[@nemosparadise9442]

The way you are so into it makes me want to try it. Never thought I would crave uni

[@thelinecook]

That looks incredible! It always shocks me to see how abundant those Uni are on the West Coast! That could be one of the most expensive soups too 😆kobucha squash is of my favorites for sure! really cool recipe!

[@samreich4976]

Please let your ankle heal. Don’t get to confident. Give it time. I didn’t and I paid the price in my older years. God bless and keep posting. You are the best.

[@millie-mayprice891]

We have the same problem in Aotearoa, New Zealand with kina (our native sea urchin). We've eaten too many of their predators, snapper and crayfish- particularly large, mature snapper and crayfish, are pretty much the only things strong enough to crack their shells once they get big... and both are highly valued kai moana (seafood) here, so kina barrens are becoming more and more of a problem. We have a program that aims to collect them, and then raise them in tanks till they're fat and tasty enough to sell (mostly to east asia) rather than just killing them, hopefully y'all get something like that in California too, because it sounds like y'alls kelp doesn't recover as easily as ours does (our native kelps tend to have "sanctuaries" in deeper water where the kina can't go, so it self-replenishes using spores from those kelp forests).

[@moman6783]

Can’t wait for your cookbook to come out!

[@lilahernandez6623]

Dude you are busy totally understand glad your back 🎉 keep up the amazing work

[@ChillinHD]

Uni chowder sounds amazing. Can even make it healthier if you replaced the thickening and some cream with pureed kabocha.

[@donscott1534]

Now that looks fire. You just inspired me to making a seafood butter and using it in a chowder. The Uni chowder or seafood chowder that I plan on making I think will pair well with my jerk oxtail/sweet plantain pizza. Great episode chef.

[@chato9b]

One of my favorite channels

[@brianfraker3407]

Please let people know when you are thinking about the camping foraging get togethers I’m working 140 to 160 hours every 2 weeks right now but after October I’ll get time thanks for your amazing videos and updates on your cook book please love you guys keep it up

[@shination3846]

Welcome back Taku!

[@crunchers9]

I tried that Free Wave IPA last Superbowl and really enjoyed it. If I'm at a nightclub I will ask for one in between regular drinks or beers. Many clubs seem to have it these days.

[@dwaynewladyka577]

I'm with you on the uni butter. That would be good. Put it over some grilled seafood or steak. This was awesome. Cheers, Taku and Jocelyn! 👍🏻👍🏻✌️

[@danbutler5843]

A group foraging trip would be great! I would go!

[@chichibangbang3667]

When the tide came in, I thought, "oh, no don't get another injury." Glad you made it back That Uni kabocha soup looks hearty and delicious. Jocelyn making happy noises while eating 😂

[@kinpandun2464]

PLEASE do an East Coast uni hound a favor and post a link in the summary for ordering purple uni online? Or one of your uni-themed local outings? I would sign up for that vacation, for sure! I would really love to try uni in multiple forms - uni risotto, uni tamago/omlette sushi, uni sushi (maybe with masago, cucumber, and octopus and/or eel?)

[@ChrisHimself1357]

So they're grazers, they live mostly off the microalgae, but aren't picky thats why even without the seaweed being abundant there seems to be a huge population of them since algae grows really really fast you just can't really see it too well.. Sot he ones that eat really well just end up being the really big ones that can push the other ones off a good grazing spot. Gonad quality is what it is, it takes 100's of lbs sometimes to produce even 10lbs of uni during the offseason. Otters somehow have the ability to tell by picking them up.

[@chipguy11]

Great job again! Keep them coming!

[@kastiak06]

We need more sea otters to deal with them urchins.

[@ChrismicroART]

Was thinking the same thing

[@kito1san]

Hey. Humans are not sea otters. 🦦

[@zhexu1727]

humans can be otters！

[@RoseNZieg]

I heard that starfish eat them too but I had yet to hear of hatcheries for them to repopulate the coast.

[@Vermonstered]

​@@RoseNZieg They still didn't know exactly what caused the mass death of the starfish species. Without the starfish the urchins are repopulating without a real dedicated predator. As it's not the sea urchins in and of itself that's the problem, it's far too many small and weaker ones are surviving so every one of them kinda starves and never gains enough size for the work, this includes others, birds and others.

[@kevinchan8836]

Taku - would totally sign up for the uni foraging excursion!

[@WA-eg7ft]

Excellent job. Im in Santa Barbara and ill see what i can do to get some uni and try it out

[@sylvancamacho8102]

Yummy chowder!!! Uni!! Glad you back Taco!!!😊

[@lorigi671]

OHHHH MY GOODNESS!!! I so miss uni😫😫 How we eat it back home, we squeeze a lil lemon and a drop of Tabasco in it 😋😋😋😋 Yeap!! it goes well with rice 👍🏼😁

[@juanmjuarez3563]

Oh man yes please let me know. We will definitely go with for some camping fun.

[@toriashimoji1658]

I would have never put that much FRESH uni into a soup but wow it looks delicious. That's a pretty bougie camping meal !!

[@margaretcopeland5029]

Kabocha squash - very interesting history - especially went it was popular to grow in the US in the 70's. Hippie macrobioti squash.

[@yotamaster09]

Man Taku, I want you to show me the world of Uni. I love, LOVE sushi and have been to both classy high end restaurants and good ol sushi track local joints. I have never had a good experience with uni. Watching you keeps making me try it... Still no luck

[@fantasiafox22]

Nothing like a great chowder, soup! Killer Taku!❤

[@yonsukim3047]

i had my first uni in Japan and it was SO BUTTERY I AM OBSSESSED WITH IT NOWWWWWWWWWWW

[@natassiafrew3018]

Me and my boyfriend live in near Sacramento but would love to drive and learn with our dog.

[@toanfosho6295]

finally filling my dose of taku

[@pnwexcso2939]

Great episode - really enjoyed it! 👍

[@started9209]

This man is living the life

[@KylesHooked]

Man... I've missed you!! I was like. Where is Outdoor Chef Life. Glad your back in action.

[@cesarbravo9462]

Definitely down for local trips!

[@4islandbeauty]

I use to love eating these as a kid however I stopped eating it after an incident where I ate so much that I threw it up. We eat it raw with maybe lemon, chilling and salt and some cassava. Sorry tmi but haven't had any since 😢 This looks divine

[@chrisribble]

Because of you I now love uni. If it's on the menu I'm on it. 🔥

[@limzer77]

Man... UNI Madness!!!! I'm hungry... such a dope video as usual!!!

[@PrinceKB7500]

Yes I would love to forage n try fresh uni bro been watching you n fisherman’s life the longest

[@Fruitynfruit]

I finally got to try fresh uni in Japan just because Taku made it look so freakin good. Nothing beats Japan though. Still on my bucket list is to try up in Cali

[@Andre-Nader]

I need some uni butter toast in my life! I’d also totally be down for SF Bay Area foraging trips!

[@WalkingBackwardsIntoTheFuture]

That looks so good man

[@HillbillyChris]

Great Video as always, Taku 😎👍 Best regards from your German Fan!

[@quynhtruong2095]

I’m so down for the uni hunting trip. Please let us know when you can make that happen❤ I loveeeeeeeeee Uniiiiiiii

[@JoseVenturaBarahonaK]

Ive been going through some heavy withdrawals from the lack of fresh material from OCL. Thank you Chef Taku

[@bonnieandmickey]

Awesome, wish they would change the regulations for purple sea urchin harvesting.

[@joeynelson1609]

The question is, are they ocean harvesting or tank growing and harvesting. Per the purple urchin imbalance. It has great deal to do with the dying off a particular type of starfish(I forget the type) around 2012. Those starfish being one of the purple urchins main predators. Maybe we can teach the abalone to eat purple urchin ;)

[@harrisji]

On your recommendation I tried them and you were right about how good These Beers are. I've been drinking them all summer long.

[@TrapTModZ]

What’s the name of

[@Jacemang_Outdoors]

Cook video! Looked great

[@saltandvinegar4444]

Uni butter is a crazy good idea!!

[@kickinitwithkaren]

That is absolutely my favorite beer EVER! I love that HAZY IPA! FAVORITE!

[@markphillips6913]

Tommy Gomes of the show the Fishmonger has a bait called Unibuttter. He also has a shop called Tunaville in San Diego!

[@Yootastic]

Cait wait for that cookbook!! Going to order some kelp chili crisps this weekend and see the hype!!

[@Alwaysoutdoorsbushcraft]

It’s been like six or seven months of not postin regularly not the last 30 days lol glad he’s gettin on it again though, I always looked forward to them then stopped because it slowed so much

[@jaykinersly5142]

Nice video Taku....I give you a 9 on the Taku Beer Chug Meter ( I had to deduct 1 point because the beer was non-alcoholic)

[@tasmanwhakaneke]

Paua use to bave in the sun back in the days on a low tide. Then head back out into the water on the tide change.

[@andrec5107]

What is the difference between bag limit and possession limit in CA? Extend sunset date by five years at Caspar Cove and a portion of Tanker Reef (Tanker Reef, Option 2) §29.06. Sea Urchin. (a) Except as provided in this section, the daily bag limit for sea urchin is 35 individuals for each species. (b) The daily bag limit for purple sea urchin is forty (40) gallons when taken while skin or SCUBA diving in ocean waters of the following counties: Humboldt, Mendocino, and Sonoma. (c) There is no possession limit for purple sea urchin.

[@MajesticSlinky]

Someone can correct me if I'm wrong here, but I believe this is the difference: Daily Bag Limit = How much you can harvest/catch in a day. Possession limit = How much you can have in your possession at a time. A simple example would be if you're camping for two days near a river. Say the daily bag limit for that river is 2 trout and the possession limit is 5 trout, then you can only go home with 4 trout since you capped your daily limit on both days, even though you're allowed to have 5 at a time. There are also yearly limits for some species iirc.

[@norme1850]

Back in the late 70's here at the Channel Islands harbor there use to be plenty of sea urchin along the jettys. My folks use to fill 5 gallon buckets everytime we went there. Then in the early 80's they decided to use the sand from dredging the harbor to make a kiddie beach where the majority of the sea urchin use to be. Once they did that all the urcin disappeared. Now in 2024 that kiddie beach is fenced off from the parking lot and people can no longer use the beach because 100's of sea lions now occupy the beach. They even put prohibited signs on the jetty's so nobody can go out there and fish anymore.

[@rickylee6129]

Good Video Taku and Jocelyn 😊. YUM 😋. Keep the video's comin. Stay Safe 💕 💞 🙏 🙏

[@CranstonFong]

Tree sisters North of Mendocino

[@angelinaandzue1068]

My dad always soaked kina in a bucket of fresh water for 3-4 days.takes away the salt n the tongue fattens up. Maori styles ✌🏽

[@koyapol]

Whenever Taku: "Easy!" Me: Welp there he goes again! gonna get jinxed again! LMAO