Ingredient

Sea-squirts and other tunicates

Oceanic Delicacies

Sea-squirts and other tunicates are soft-bodied marine invertebrates with a distinct texture and a mild, briny flavor. They have a gelatinous consistency and are often used in soups, stews, or as a topping for sushi and sashimi.

Seafood and products thereof

The flavor of sea-squirts and other tunicates can be described as mildly salty with a subtle oceanic sweetness.

Origins and history

Sea-squirts and other tunicates have a long history of consumption in coastal regions, particularly in East Asia and the Mediterranean. They have been enjoyed for centuries due to their abundance in these areas and their unique taste and texture.

Nutritional information

Sea-squirts and other tunicates are low in calories and fat, while being a good source of protein, vitamins, and minerals such as iodine and calcium.

Allergens

There are no known allergens associated with sea-squirts and other tunicates.

How to select

When selecting sea-squirts and other tunicates, look for specimens that are firm, plump, and free from any signs of discoloration or strong odors. Avoid those with a slimy or mushy texture.

Storage recommendations

To maintain freshness, store sea-squirts and other tunicates in a sealed container in the refrigerator. Consume them as soon as possible, preferably within a day or two of purchase.

How to produce

Sea-squirts and other tunicates are typically harvested from the wild, making it challenging for amateurs to produce them. They require specific marine conditions and expertise to cultivate.

Preparation tips

Sea-squirts and other tunicates can be prepared by cleaning them thoroughly, removing any sand or debris, and then incorporating them into various dishes such as seafood soups, stir-fries, or sushi rolls. They can also be enjoyed raw as a topping for salads or seafood platters.

Culinary uses

Sea-squirts and other tunicates are commonly used in Asian cuisines, particularly in Japanese, Korean, and Chinese dishes. They are often added to miso soup, seafood hot pots, or served as a delicacy in sushi restaurants.