louta

Louta is a type of seafood popular in many Mediterranean cuisines. It refers to the edible sea urchin, known for its roe, which is considered a delicacy. The roe, often referred to as uni in Japanese cuisine, is typically bright orange or yellow and has a creamy texture and a distinctive sweet, briny flavor.

The sea urchin is a marine invertebrate found in oceans worldwide. It is characterized by its spiny, globular shell. While some species are inedible or even toxic, several are harvested for consumption. The roe is harvested by carefully opening the sea urchin's shell and extracting the gonads. This process can be labor-intensive and requires specialized knowledge to ensure the quality and safety of the product.

Louta is often eaten raw, either on its own or as a topping for dishes like pasta, risotto, or crostini. It can also be incorporated into sauces or used as a flavorful ingredient in seafood stews. The availability of louta can vary depending on the season and geographical location, as it is a wild-caught product. In some regions, sustainable harvesting practices are employed to protect sea urchin populations. The taste and texture of louta are unique and highly prized by seafood enthusiasts.