Hi there #foodiesbeehive this is my first content that I will be sharing in this community. I just want to share one of my favorite seafood. Yesterday we take advantage of the low tide since we're living along the shorelines trying our luck to find shellfish as our priority, but seems shellfish is very seldom to find, we look for sea urchin instead commonly known by Cebuano locals for "Salwaki" we did find a handful of bag actually.
You can find in this photo how long and wide the low tide was, many villagers taking advantage of it as well.
There are many ways in preparing sea urchin, in some Asian countries they prepare it by grilling, some are trying to extract from its shell and prepared as raw. Here in our village the preparation is unique, we tend to pour boiling water to sea urchin just to remove its sting let it soak for one minute, then ready open it carefully to avoid hitting its meat.
In this photo I used bolo to open it, one thing also you need look for its mouth that's the area were you need to open, once it is open its time to clean and remove the green and black stuff in it and just leave the yellow ones which is the meat, then its good to go.
