Green sea urchin | DE L'EAU À LA BOUCHE

Illustration couleur de deux oursins verts, dont un la bouche visible.

Forme de demi-sphère, recouvert d’épines de couleur vert pâle à vert foncé, avec parfois des nuances de rouge. Pour se déplacer, l’oursin utilise ses piquants et de petits tubes, appelés podia.

Appareil buccal, appelé « lanterne d’Aristote », doté de 5 dents et situé dans la région ventrale.

Nom

Green sea urchin
Strongylocentrotus droebachiensis

Type

Seafood - echinoderm

Autres appellations

Nom en cuisine

État de la ressource

Not determined

Saison de consommation

Fresh mostly during the spring and in the autumn (seasons vary according to harvest zones).

SIZE : A diameter between 50 and 60 mm, can go up to 100 mm.

LIFE EXPECTANCY : 20 to 25 years.

LIFE CYCLE : In the Gulf of St. Lawrence, the Green sea urchin reproduces during April and May. In its estuary, this takes place later in May and June. Males and females release their gametes in the water column where fertilisation occurs. After hatching, the eggs release a small larva which floats around for 2 to 5 months to eventually transform itself and settle on the seafloor.

Photograph of a sea urchin, ventral side and small teeth visible.

The green sea urchin has five small teeth and small tubes between its spines, called “podia”.
Credit: Jérôme Landry, photo taken in the Exploramer tanks in 2015.

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Coastal zone, up to 800 m in depth.
The Green sea urchin favours cold waters.

Did you know that?

The Green sea urchin is the invertebrate most present in the shallow rocky environments of Eastern Canada. This presence has an influence on the seaweed environment, which is grazed by sea urchins. Sea urchins are particularly fond of kelp. Fortunately, some seaweeds, such as Sieve kelp, seem to be more resilient.

PREYS : Seaweeds, mussels, organic matters.

PREDATORS : Lobsters, crabs, sea stars, spotted wolfishes, Atlantic wolfishes, seabirds.

Photographie sous-marine de plusieurs oursins en train de brouter une algue.

Sea urchins are formidable predators of algae.
Credit: Jean-Christophe Lemay, photo taken in Rimouski, in 2019, at a depth of 2 meters.

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MACHINES : Hand harvesting, whelk crates.

REGULATIONS : Fishing effort management:

Minimum harvest size of 50 mm
Different fishing zones
Specified fishing season
Fishing zones
Quotas

Sea urchin fishing started in the 1990s and developed slowly. In addition to fishing, sea urchin farming is gradually gaining in importance. For the time being, sales are mainly to Asian markets.

Photographie sous-marine d'un fond rocheux sur lequel est posé des centaines d'oursins.

Sea urchins are found in groups.
Credit: Jean-Christophe Lemay, photo taken in Rimouski, in 2020, at a depth of 2 meters.

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BENEFITS : Green sea urchins are rich in protein and minerals, with high levels of Omega-3, well known for its benefits to cardiovascular health.

LET’S COOK : Green sea urchins are harvested for their gonads, which are their reproductive organs. This is the part that is renowned for its exquisite taste, slightly salty and iodised. Its texture is somewhat creamy and smooth.

It is often served raw with a bit of lemon or lime juice, or with shallots and salt. The gonads can also be boiled, fried, or steamed. They are also delicious in sauces, soups, or omelettes.

OUR CULINARY ADVICE :

Servir cru, agrémenté d’un peu de jus de citron, de lime, ou encore d’échalote et de sel.
Le corail peut être bouilli, frit ou cuit à la vapeur. Il est également très bon dans les sauces, soupes ou omelettes.