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Traditional Knowledge on the Edibility of Sea urchin roe among the Fisher folk Community of the Gulf of Mannar region with a note on their Cuisine

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Relation https://eprints.cmfri.org.in/11385/
 
Title Traditional Knowledge on the Edibility of Sea urchin roe among the
Fisher folk Community of the Gulf of Mannar region
with a note on their Cuisine
 
Creator Saravanan, Raju
Joshi, K K
Sadiq, I Syed
Nazar, A K A
Chandrasekhar, S
 
Subject Sea Urchin
 
Description Sea urchins are marine echinoderms and their body consists of five gonads covered by a calcareous test. The gonads of male and female sea
urchins are commonly called ‘roe’ and have been known a delicacy in several parts of the world. However in India not all the coastal community
eat the gonads of sea urchin, but fishers of a fishing village along Gulf of Mannar, have the habit of consuming the sea urchin roe for centuries. There are a variety of
sea urchin recipes viz., Risotto with Sea Urchin-Dill, and Smoked Caviar-Sea Urchin Mousse with Ginger Vinaigrette, Sea Urchin Bruschetta and Sea Urchin Linguine
available in the western world, but in India the cuisine of sea urchin roe is not well known, the present study documented for the first time on the two cooking
methods viz., Grilling and dry fry of sea urchin roe from the fisherfolk community of Gulf of Mannar region.
 
Publisher ICAR-Central Marine Fisheries Research Institute
 
Date 2016
 
Type Image
NonPeerReviewed
 
Format text
 
Language en
 
Identifier https://eprints.cmfri.org.in/11385/1/Traditional%20Knowledge%20on%20Sea%20urchin%20_R%20Saravanan.pdf
Saravanan, Raju and Joshi, K K and Sadiq, I Syed and Nazar, A K A and Chandrasekhar, S (2016) Traditional Knowledge on the Edibility of Sea urchin roe among the Fisher folk Community of the Gulf of Mannar region with a note on their Cuisine. [Image]