16 June 2012
My last weekend in Richmond took me down to Steveston Fishing Village, a small historical fishing town on the south of Vancouver located very close to Richmond less than 15 minutes drive. In the past, Steveston was a salmon canning center when salmon was still abundant in the area.
The bus driver gave me free ride to Steveston after looking at me as a lost tourist. On the waterfront, there are fishermen selling their products on their boats - fresh catch of the day/night. As I walk down the wooden plank waterfront, the fresh sea breezes blow my cheek and the briny and fishy aroma of the fresh seafood perfumed my nose.
I was looking at live sea urchin. The Indonesian sea urchin usually has the smaller body, with longer and sharper spikes. I asked the good looking seller if I can purchase 1 to try (they were selling in threes). The seller told me that they do not sell one. He then bagged two sea urchins (one big one and one small one) and gave them to me.
I have never handled a live sea urchin before. Unlike its looks, the shell is quite fragile to open using a small kitchen knife. It has a rich, salty, smooth buttery flavor like foei gras, but has a briny and sweet smell like seawater. The smaller green one has a crispier and more granular texture that I can bite to.
What a delightful encounters I experienced in Vancouver.
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