Follow Chef Jacob Harth as he forages the Oregon coast for rare seafood for his restaurant. On this episode, he explains everything there is to know about purple sea urchins, from the environmental issues impacting the species, to what they eat, to how to pick a good one. He then makes sea urchin toast right on the beach.
Credits:
Host: Jacob Harth
Producers: Truen Pence, McGraw Wolfman
Camera: Truen Pence, Jess Gibson
Editor: Michael Imhoff
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Original Author: Produced by Eater and published on 06/10/2020 Source