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How Sea Urchin (Uni) Is Processed Commercially — How to Make It

 

Here’s another great video from the Eater Channel on YouTube. Check it out.

 

Welcome back to How to Make It! On today's episode, chef Katie Pickens is at Maruhide in California, one of the countries top sea urchin processors. Once in, Katie learns how uni is de-shelled, cleaned and sorted.

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Written by The Chef Circle

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