It glows like a bright yellow autumn leaf drifted lightly to the ground but tastes like fresh ocean water. Sweet and briny, thick and juicy with a melt in your mouth texture, a slice of sea urchin on the wharf at St Helens on Tasmania’s east coast in Australia is a rare treat.
Diver Cameron Mead cracked open a sea urchin from his daily haul of 500kg before the rest were quickly packed into a refrigerated truck heading south to Hobart. Work stops for no one on the wharf as every skipper is keen to keep their Georges Bay catch cold and fresh, so the urchins don’t lose water. Less water means less weight and they are paid for this export quality product by the kilo.
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