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dufby101 | Jan 11, 2012 09:37 AM

I am looking for advice or opinions concerning the various levels of freshness of non-sushi uni.
How much of a difference does it make if the uni is harvested directly from a live urchin vs. purchased fresh but not as part of the whole animal vs. frozen?
And how noticeable are the variations when it is prepared in recipe (mousse) vs simply eaten plain?

Does anyone know of a live urchin source in Portland?

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