Well, for one thing, they're an 80 million dollar a year business in
California
alone Di.  You can learn all about them, and go to a BBQ, on August 25 in
Santa
Barbara.  Can't think of anyway to Q the things and get a good result.  Just
too delicate, on the inside anyway.  Go to www.seaurchin.org.  That's the
website for the Sea Urchin Harvesters Association.

I did find what looks like a decent recipe for non-sushi type urchin.  It'd
probably go great with smoked trout or salmon:

SEA URCHIN BRUSCHETTA
Recipe courtesy Trey Foshee from George’s at the Cove
1/2 yellow onion, minced 
1 tablespoon dry sherry 
1 tablespoon fresh lemon juice 
1 tablespoon cilantro, chopped 
2 tablespoons extra virgin olive oil 
24 sea urchin “tongues” 
6 rustic bread slices 


Combine the minced onion, sherry, lemon juice, cilantro, and 1 tablespoon
olive
oil in a bowl. Add the urchins and season with salt and pepper. Let marinate
while you grill the bread. Brush the bread slices with the remaining olive
oil
and grill over medium heat until both sides are lightly colored. Slice the
toast into fingers and top with the urchin and serve.

Yield: 6 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy

Hint:  The tongues ain't toungues 'cause sea urchins ain't got 'em!

I know I'm not supposed to, but since Di doesn't know what a sea urchin is
here's a shot of one split open and ready to eat.  Since it's a tiny
attachment
I hope no one minds.

Norm

Norm Corley
Athens, Greece
http://www.geocities.com/NapaValley/7003 - Personal Page
http://radivision.hypermart.net - Business Page

"I didn't fight my way to the top of the food chain to be a vegetarian!"