“If you go to Santa Barbara, you have to have uni.”
Thehas long drawn a mix of locals and tourists. In the morning, fishers unload their catch onto the wooden piers for local buyers and restaurants. Just a few hours later, groups of kayakers, jet skiers and stand-up paddleboarders crowd the water., a mainstay for chefs and home cooks since it opened in 1999. But while my family has bought fish there for years, I was still surprised to see more than two dozen people lined up at the door during lunchtime on a recent holiday weekend.
“I told you it was too much,” the daughter said, but her father finished the last of the urchin anyway, unwilling to let any of it go to waste.I decided to return the following weekend to try these briny treats and to see if I could learn how this relatively out-of-the-way fish market and the raw urchin have both ended up on so many visitors’ radars.
Jay Park and Taejin In were visiting from outside Philadelphia and said that if you look up “Santa Barbara things to do,” every video is people eating uni.After trying a bite, they both told me that it was the best urchin they’d ever eaten. “It’s just so much fresher,” In said. “There’s none of that aftertaste.”
According to Brian Colgate, the market’s owner and founder, this flavor is a result of a combination of factors, including the freshness of the urchins, the care the divers take when harvesting them and Santa Barbara’s unique geography.
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