Tirik or Sea Urchin

Tirik mas mahusay na kilala bilang sea urchin. itong pagkain ay isa lamang inihanda sa pamamagitan ng pag-ihaw ang mga urchin sa mga embers ng karbon o sunog na hindimahaba sapat na ang spines ng urchin ay itigil paglipat. Pagkatapos na sila cut buksan ang urchin at alisin ang mga berdeng hindi nakakain bahagi sa gayon ay ang dilaw na itlog ng isda na ang nakakain bahagi naiwan sa panloob na aporo ng pader ng ​​urchin. Urchin ay pinakamahusay na harvested sa panahon ng buong buwan at bagong buwan oras at kapag ang Tides ay mababa.

May malamlam na pinag-halong tamis at alat may tekstura na kahawig ng taho na may pinong biyud (medyo kumplekado) at may astig na "after taste".

As instructed by market vendors, breaking open sea urchins to get to the edible part was actually easy. Using the blunt edge of a big knife, the test, which is how the sea urchin shell is called, is halved, and the seawater that filled it to the brim overflows.

The test is full of what the sea urchin has eaten, mainly roughly broken sea grass and seaweed, but also some tiny sea creatures. I was told that those who are used to ingesting tirik drink the brine and eat the curd.

Clearing the half-digested debris, the urchin’s anus, located on the upper center of the test, shows itself. There is a transparent brownish red appendage connected to it from the sea urchin’s mouth, which is at the opposite end on the bottom of the shell.

The prized edible part lines the lower portion of the test – five thin triangles of rich yellow. These are the urchin’s gonads, and they, as well as the star pattern on the outside of the shell, are proof of the sea urchin’s relation to the starfish and other similar sea creatures (I think they’re close cousins).

For those who have delicate stomachs but want to try eating tirik, the vendors advised that the tirik be roasted before opening the test.