At last, Halocynthia roretzi has made it to the Food Network! Scroll to 3:40 for the good stuff.
“Yummy is not the word I would use to describe this…” Uh oh.
i'm a chordata! urochordata!
a blog about marine biology, ecology, and a little helping of statistics
Beautiful
“There’s so much idodine in it my mouth is going numb…” Wonderful stuff. How did you come across this? I’m spreading the word.
Cheers,
Lars
It was in this quarter’s Ascidian News!
Pyura chilensis-endogenous of chilean coast-”sea tulip”?? genus has been for centuries a prefered delicatessen added to seafood/roasted land animals…the food channel featured this, cant remember when; I have experimentes with some local ascidians, to no avail. Pyura(“piure”) makes a strong-but fine- addition to chilean seaurchins “ceviches”;the etymology of Z”piure” remians a mistere to me. I would be more than happy to share culinary insights with fanatics.
http://www-biol.paisley.ac.uk/courses/Tatner/biomedia/jpegs/chrdtxtb.jpg