Urchin roe is a creamy, salty delicacy that is easy to hand harvest in BC.  You don't even have to get in the water like my friend Amanda in this video.  Start by checking the tidal charts for a  very low tide (under .3m is good).  At this time of year, the lowest tides can be at night, so bring a flashlight, tall boots, neoprene gloves, some tongs and a tidal water fishing license and scoop them up. I'll be serving my hand harvested uni butter for lunch at our winter sea foraging class (Jan/Feb weekends). To learn more from me about how to harvest seafood in winter, come out on a sea foraging class starting this weekend. A few dates are already sold out, check the details below...

WINTER SEA FORAGING EVENT

Learn from a local chef forager, Robin Kort.  We'll sample different delicious varieties of local seaweed and snuggle around a fire smoking our clams and enjoying a warm bowl of chefs wild chowder.  Crab casting will be demonstrated and we'll go for a walk by the sea to talk about beach forage identifying all the edibles that we find.  

EVENT DETAILS

Partnering with Dine Out Fest 2025 to offer 6 classes only Jan 18,19, 25,26 + Feb 1,2 

2 hour class including seafood lunch - 100pp

Partial proceeds will go to the Pacific Salmon Foundation

Location: Belcarra Picnic Area 

No special gear is needed, all ages and abilities welcome.