The demand for sea urchins in Japan and the U.S. has decimated much of the spiny sea creature's population, but one biology professor is working to make the delicacy more sustainable. Stephen Watts raises sea urchins in his lab at the University of Alabama at Birmingham and has developed feed in place of sea kelp that is not only more eco-friendly, it makes the creatures taste even better. Chris Hastings, James Beard award-winning chef and owner of Birmingham's Hot and Hot Fish Club, has served as Watts' unofficial taste tester for the past two years.

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