259
transport is challenging, expensive and difficult, due to factors such as oxygen supply, increase of carbon dioxide in the water, accumulation of toxic ammonia and
changes in pH. For these challenges, a RAS holding, and transport system was
developed by Technion, Israel Institute of Technology and BioFishency which not
only recirculates the water, but additionally controls the pH and removes toxic
ammonia. The survival of sea urchins held in the RAS system at 4 °C was high during the first 5 days. Eight days from catch the survival was only 80%, after 12 days
about 50% and after 15 days, 10% (Stefansson and Olafsdottir 2019).
James et al. (2017) conducted a simulated transport trial for live sea urchins to
investigate possible transport times to deliver sea urchins to a processor, markets, or
restaurants in a live, whole, and high quality. Sea urchins collected were hold in the
sea in catch bags until they were packed into ‘isopro’ (polystyrene) boxes. The
urchins were randomly allocated to one of six boxes that were packed with ice gel
packs. The boxes were then exposed to various transport periods. During the transport periods, the isopro boxes were stored in a cool room (approximately 10–13 °C).
After 24, 34 and 44 h respectively, they were opened, and the condition of the sea
urchins and any mortalities were recorded. According to the results of the experiment, it was determined that there was almost no death in the transfer times used in
the trial. It was found that only one chestnut died during the transplant. When the
sea urchins were taken out of the transport boxes, all the urchins looked in good
condition. Very limited mortality was reported in seawater holding systems after
7 days of storage. According to the results of the experiment, it was determined that
there was almost no death in the transfer times used in the trial. It was found that
only one chestnut died during the transplant. When the sea urchins were taken out
of the transport boxes, all the urchins looked in good condition. Very limited mortality was reported in seawater holding systems after 7 days of storage.
4.2.4 Processing of Sea Urchins
Processing and packaging of the sea urchins should be done with great care, especially if the product is intended for the Japanese market. Sea urchins can be shipped
live to markets or processed to extract the roe (Sun and Chiang 2015). Whole sea
urchins are transported to the processing facility and stored in the cold until they are
processed there. Before processing, the shell should be opened, and the gonads
should be removed with a small spoon. A knife is used to strike along the central
line of the shell, separating it into two parts, the upper and lower. If carried out carefully, shell and spines will not be mixed with the gonads. The shell is shaken gently
up and down, with the mouth side down, to get rid of some of the viscera and
ingested food, then the gonads are removed with a spoon, bamboo scoop or fingernails (Kramer and Nordin 1979). Roes are placed in baskets after excess membranes
are removed. The gonads are placed in a thin layer in a shallow basket for draining.
This basket is put in a cool, dark place as warmth causes deterioration and oozing.
Once the gonads are removed, they should be protected from direct sunlight (Kramer
4.2 Sea Urchin
transport is challenging, expensive and difficult, due to factors such as oxygen supply, increase of carbon dioxide in the water, accumulation of toxic ammonia and
changes in pH. For these challenges, a RAS holding, and transport system was
developed by Technion, Israel Institute of Technology and BioFishency which not
only recirculates the water, but additionally controls the pH and removes toxic
ammonia. The survival of sea urchins held in the RAS system at 4 °C was high during the first 5 days. Eight days from catch the survival was only 80%, after 12 days
about 50% and after 15 days, 10% (Stefansson and Olafsdottir 2019).
James et al. (2017) conducted a simulated transport trial for live sea urchins to
investigate possible transport times to deliver sea urchins to a processor, markets, or
restaurants in a live, whole, and high quality. Sea urchins collected were hold in the
sea in catch bags until they were packed into ‘isopro’ (polystyrene) boxes. The
urchins were randomly allocated to one of six boxes that were packed with ice gel
packs. The boxes were then exposed to various transport periods. During the transport periods, the isopro boxes were stored in a cool room (approximately 10–13 °C).
After 24, 34 and 44 h respectively, they were opened, and the condition of the sea
urchins and any mortalities were recorded. According to the results of the experiment, it was determined that there was almost no death in the transfer times used in
the trial. It was found that only one chestnut died during the transplant. When the
sea urchins were taken out of the transport boxes, all the urchins looked in good
condition. Very limited mortality was reported in seawater holding systems after
7 days of storage. According to the results of the experiment, it was determined that
there was almost no death in the transfer times used in the trial. It was found that
only one chestnut died during the transplant. When the sea urchins were taken out
of the transport boxes, all the urchins looked in good condition. Very limited mortality was reported in seawater holding systems after 7 days of storage.
4.2.4 Processing of Sea Urchins
Processing and packaging of the sea urchins should be done with great care, especially if the product is intended for the Japanese market. Sea urchins can be shipped
live to markets or processed to extract the roe (Sun and Chiang 2015). Whole sea
urchins are transported to the processing facility and stored in the cold until they are
processed there. Before processing, the shell should be opened, and the gonads
should be removed with a small spoon. A knife is used to strike along the central
line of the shell, separating it into two parts, the upper and lower. If carried out carefully, shell and spines will not be mixed with the gonads. The shell is shaken gently
up and down, with the mouth side down, to get rid of some of the viscera and
ingested food, then the gonads are removed with a spoon, bamboo scoop or fingernails (Kramer and Nordin 1979). Roes are placed in baskets after excess membranes
are removed. The gonads are placed in a thin layer in a shallow basket for draining.
This basket is put in a cool, dark place as warmth causes deterioration and oozing.
Once the gonads are removed, they should be protected from direct sunlight (Kramer
4.2 Sea Urchin