Sea urchin gonads are high-demand culinary delicacies, and depleted wild populations of these echinoderms have spurred efforts to culture them sustainably. This study presents a sea urchin aquaculture method that produces ‘caviar’ made of eggs produced by female batches, without needing to kill the sea urchins.
- Arnold Rakaj
- Luca Grosso
- Stefano Cataudella