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

Saravanan, Raju and Joshi, K K and Syed Sadiq, I and Nazar, A K A and Chandrasekar, 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]

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R Saravanan_IAC Poster_Edibility of Sea Urchin.pdf

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    Abstract

    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.

    Item Type: Image
    Uncontrolled Keywords: International Agrobiodiversity Congress; NEW DELHI
    Subjects: CMFRI Publications > CMFRI Posters
    CMFRI
    Echinoderms > sea Urchin
    Divisions: CMFRI-Mandapam
    Depositing User: Arun Surendran
    Date Deposited: 15 Jun 2017 08:35
    Last Modified: 15 Jun 2017 08:35
    URI: http://eprints.cmfri.org.in/id/eprint/11927

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