Uni & Ikura Amuse Bouche (Sea Urchin & Salmon Roe)


Fresh from the sea, uni and ikura create a salty, savory combination.

Much as is true of most Japanese people, most Alutiiqs love virtually anything harvested from the sea. From octopus to chitons (locally known as bidarki), if it’s fresh from the ocean it’s likely to find its way onto the menu here in Chignik Lake. Sea urchins are highly prized.

And there’s really nothing to preparing them. Insert a small knife into the opening on the bottom of the shell, cut the shell open, and remove the bright yellow lobes, which are the urchins’ reproductive organs.  (They are not roe.) Most people are careful to remove the dark colored matter inside the shell, but the urchins we had were small and including this substance added, we thought, both a subtle additional flavor and contrasting color. In Alaska, we almost always have a jar or cured salmon roe on hand. This bright, salty, translucent salmon caviar is a perfect finishing touch on many dishes. For a popular recipe for making your own ikura, click here.

6 thoughts on “Uni & Ikura Amuse Bouche (Sea Urchin & Salmon Roe)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.