Marine Biophysics Unit Research in the News

Sea urchin is a delicacy in Japan and much of the Western world. Its roe, called uni, is used in sushi, gourmet cuisine, and sauces and flavorings. But the large red sea urchin (Mesocentrotus franciscanus) caught off the coast of Southern California—the primary urchin fished in the U.S.—is vulnerable to increased water temperatures and ocean acidification. New work led by Kirk Sato, currently a researcher at the Okinawa Institute of Science and Technology, explores the viability of another species—the pink sea urchin (Strongylocentrotus fragilis)–as an alternative.

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