Christina Black soaked her foot in hot water and Epsom salts for several weeks, but the sea urchin's spine (which she named ...

“I love the taste of urchin when it’s really good,” Sloan says. “You start with sea salt, then you get a big iodine hit, and, at the end, a distinctive sweetness that sits in your mouth ...

For this dish, I substituted sea urchin "tongues" for the eggs, and karasumi (salted and cured mullet roe; it's like bottarga) in place of the cheese, but the technique is almost the same as that ...