Sea Urchin (Uni) California Gold: UNI PASTA!!!!

[@catchncookcalifornia1574]

At the time that I made this video there were no scallop closures/warnings in Mendocino County. As of today there are! Please always call the Biotoxin Info Hotline [phone] before planning any shellfish harvesting (including crab and lobster). There are currently bivalve shellfish warnings in effect for Mendocino County, San Mateo County and San Luis Obispo County. Lobster season is also delayed in Los Angeles County and Orange County due to elevated levels of Domoic acid detected.

[@Katarjana]

I will never go diving, but I WILL watch every single one of your videos! Learning is always worth it! Thank you for sharing!

[@catchncookcalifornia1574]

Lol, all good. Plenty of foot-based fishing and foraging opportunities in the intertidal or forest! Thanks for watching.

[@clayinthepottershands]

Amazing... This is True Wealth....

[@betzaidavazquez5579]

One again awesome video Doc !! Really enjoy how you explain things while you fish and harvest, that meal looked delish and left me salivating. Looking forward to more adventures.

[@catchncookcalifornia1574]

Thanks!

[@EverythingIsPhysics]

Oh man those scallops look amazing!

[@josephlee1170]

i haven’t watched the other sea urchin video yet but it’s actually a really smart idea to go to a different spot after opening a sea urchin and finding it doesn’t have a lot of gonads. i lost the paper but the paper basically stated that the reasons why sea otters would pass a sea urchin barren without eating them is because the sea urchins in barren are actually not worth in terms of cost and benefit. the sea urchins in barrens are actually producing less gonads so it’s less beneficial for sea otter to eat them. i think the less gonads in the sea urchins is stemming from wiping out the kelp and having nothing to eat. you seem super educated and i only stumbled on your channel a few days ago and it’s great!! just thought id let you know haha

[@catchncookcalifornia1574]

Thanks for watching and for sharing! Good info and makes total sense!

[@haroldtakahashi8875]

💛...you know it's gotta be excellent when there's no outtakes...

[@JTSkiffer]

Those pasta noodles look tasty !

[@nategilroy3361]

This was a vary painful video to watch, just the pasta part. I instantly got hungry for fresh seafood. I got to harvest some uni up in Coos Bay Oregon and share w friends that have never tried it. They were sold. Limpets also. I get stoked watching the vids and look forward to coastal trips. Thanks for keeping us inlanders motivated. 🙌🏻

[@catchncookcalifornia1574]

Lol hunger pains

[@BigDaddy-hn7oh]

Finally a channel worth subscribing to when I was commercial crab fishing SoCal I used to get the claws and make pasta I did all kind of stuff I don't have time to check out all your stuff but I will later way to go Cowboy

[@mrpeddlethesealion]

thank you for helping the environment be eating the purple urchins

[@bryan1468]

My mouth is watering right now 🤤 i think I might go foraging for some sea urchins next weekend. I heard it’s the best time of the year to forage for them.

[@rudysison9010]

Now that looks delicious!!

[@nathangoodson7390]

Thanks for all the rad videos. It's fun to share all the cool knowledge I learn from you with my family while we're exploring the coast.

[@catchncookcalifornia1574]

I appreciate that!

[@treatsnaturalpetmarketplac3999]

As always Kevin, a great video. Thanks for sharing.

[@chivchyan1]

My favorite pasta seafood pasta, amazing 🎉

[@Bluecloudandrew]

Your favorite professors' favorite professor, back in action. I'm SUPER far from Kevin (Atlanta,Ga.) but I rocks with him. Someday...yes...someday, I'm going to get to dive with him.

[@catchncookcalifornia1574]

Looking forward to it!

[@rileyjones650]

Nicely done, Sir!

[@remyum8902]

Thanks for another awesome video Kevin. Looks like so much fun

[@catchncookcalifornia1574]

Thanks!

[@DivingforDinner]

Uni is so good!

[@ktc5151]

Really good, relaxing and educative videos. I wish you add more sea background sounds

[@clayinthepottershands]

Auuuummm The Scallop!° wow

[@tblazy3463]

Nicely done it looked very good.😁👍

[@catchncookcalifornia1574]

Thank you!

[@julialichtblau7796]

Glad you got to try the uni pasta dish! That's so weird that your first batch didn't really melt into a sauce. My uni always tend to melt right away (I don't use alum or process them immediately - so maybe for a dish like this it pays to be a bit more lazy!). A splash of cream definitely helps though, like you did in the 're-do'. This was my first experience with uni in a tiny osteria in Sardegna and they prepared it just like this - I was immediately hooked. I'm also with you on the turban snails, they are one of my favorites and so simple to find and process!

[@catchncookcalifornia1574]

Me too! I never forgot that story that you told me about your first uni pasta experience.

[@sandcrab805]

Another interesting video, thanks.

[@catchncookcalifornia1574]

Thanks for watching!

[@idriveabigtruck2]

Another great video. I’m still looking for a beginner freediving class in norcal area close to chico.

[@catchncookcalifornia1574]

Maybe ask if the local SCUBA shop is willing to do a PADI freedive class?

[@Husapalooza]

catch and cook looked like big river south of Mendocino

[@jeffarmitage4731]

Wow I really appreciate these videos so helpful

[@Han-bc7ir]

It's amazing. One of the world's most expensive seafoods, a delicasse is an invasive species. Harvest away!!! Surprised but not surprised by the restaurant's greed to keep the prices insane even though any invasive species can be harvested unlimited.

[@catchncookcalifornia1574]

Remember, as stated in the video, it is a native species acting like an invasive only due to the loss of its keystone predator. The red sea urchin (also native and not acting locally like and invasive) is the uni they predominantly sell commercially because it is bigger.

[@boogieheads]

Uni is delicious! at first i didn’t like the texture but i got the cravings for them now, sustainable hunting

[@catchncookcalifornia1574]

It is an acquired taste for many folks (myself included) but it has really grown on me over the last few years!

[@markopolo945]

👍👍

[@alternatereality4198]

Great video! Love your content. If purple urchins are a problem why is there a limit on harvesting them?

[@catchncookcalifornia1574]

Good question. It is still a native species that some other species rely on for food so I am assuming this is why the rules are still in place. It does seem odd to have a bag limit for them in the northern counties (Sonoma, Mendo, Humboldt) where sea urchin barrens are so problematic though.

[@Bmwqxtmop]

🔥🔥

[@dmitriyharchuk7296]

Hi, Thank you for great videos ! What area you usually diving? Is it a lot of sharks ?

[@catchncookcalifornia1574]

I dive the whole CA coast. There are sharks. Most sharks are chill but I do my best to avoid the Great White taxman!

[@drei.3161]

🤤

[@relambrou]

I did notice that after that "big bite", you backed away, allowing yourself to recompose. Like the free diving do you recommend a 3 to 4 times rest period before diving back into that meal?😂

[@RyanRhodes90]

If Urchin are so intrusive, why is there a 35 limit? Wouldn’t it be better to eradicate them? Always love learning from your videos!

[@catchncookcalifornia1574]

Good question. It is still a native species that some other species rely on so I am assuming this is why the rules are still in place. It does seem odd to have a bag limit for them in the northern counties (Sonoma, Mendo, Humboldt) where sea urchin barrens are so problematic though.

[@VCheckItOut]

Im a fan. How deep were you diving? Thanks.

[@catchncookcalifornia1574]

Right on! This is all between 8-15 feet deep. Mostly around 10-12 feet which is nice and shallow and accessable especially for beginners.

[@yuiyuiyyuiy3200]

lets go!🤣

[@bergersworth]

Hey Kevin have you talked about depth gauges?

[@catchncookcalifornia1574]

I have not discussed it on the channel yet. I still have so many topics to discuss but I will keep it in mind. If you are interested in one, I would recommend a dive watch that provides depth, bottom time and also alerts you to when you have recovered long enough tio make your next drop safely.

[@jonnydcan9482]

im new to spearfishing, live in Canada and will be doing it while on vac in the caribbean every 3 minths in open sand beach/reefs. Debating on getting a pathos laser carbon roller vs rob allen timberline roller…whichbone would u recommend and why? Thx

[@Husapalooza]

Do they make good fertilizer, in case you aren't a fan of the flavor?

[@catchncookcalifornia1574]

I can only assume so as the shell is calcium carbonate. I have been hoping that someone will start experimenting with it in agriculture to help incentivize the collection of them.

[@joesgotya9930]

I miss ab diving 😔

[@catchncookcalifornia1574]

Me too! I have some killer recipes that I have never been able to share on this channel too! Maybe one day, but in the meantime we gotta eat all the sea urchin that we can!

[@benjaminmahoney7210]

I am absolutely loving your channel brother, I’d love to come dive with you one of these days!

[@catchncookcalifornia1574]

Thanks so much! Hope you can join us!

[@TvaloneCC]

Where is Dianne’s plate?

[@catchncookcalifornia1574]

Lol I know! Next time.

[@Northernly]

🦪🥡 K Smith 🏆🥇

[@BadgerBJJ]

Oh no!!! No parm, ESPECIALLY cheap pizzeria cheese.

[@AverageAufa]

why don’t u pick up more uni and give them out?

[@catchncookcalifornia1574]

During the peak uni season I do. During the summer months the yeild is not nearly as impressive so I just took enough for pasta on this dive.

[@singlefather01]

Uni I have had lately has been very disappointing. It was bitter and dry.

[@catchncookcalifornia1574]

The season is just starting so it should be sweeter for you soon. We got a bunch of super sweet uni on our last dives!

[@Jamesfoleyjr]

Remember the black and yellows are old fish...be thoughtful.

[@catchncookcalifornia1574]

Black and yellows live a shorter life (a little over 20 years from my research) than black rockfish (50+), blues (50+), quillback(95+), etc. I am thoughtful about each fish that I harvest. Thanks for watching

[@vnxdragon]

fjb let's go brandon

[@SammyGDude]

Much love, but I cannot express how much i dislike your knife. The handle encourages your hand slicing itself to shreds should you hit the skullplate of a fish... think black drum. Its a decent grade of stainless, but man you need a way better hilt and lanyard. Anyway love your vids

[@catchncookcalifornia1574]

Thanks. I will keep that in mind.