Dimensions for the valorisation of sea urchin (Paracentrotus lividus) gonads production through the eyes of experienced chefs

Abstract

The main goal of this research was to explore and understand Chefs' perceptions regarding sea urchin gonads sensorial features, production and use, with an emphasis on echinoculture. This study used a mixed methodology, where three groups of chefs were interviewed: Michelin star, from Ericeira and from Algarve, these being the two main regions of sea urchin consumption. During the interviews, Chefs exposed that there is some apprehension regarding the consumption of sea urchin mainly due to their appearance. Moreover, this product is yet to be explored in Portugal where it still sits in a niche market, emphasizing the need to advertise benefits and sensory pleasure that this product could provide. Furthermore, the existent preconception and suspicion about aquaculture products and their acceptance should be countered, since the future availability of these gourmet products and other seafood commodities with high-quality will be dependent on their production in sustainable culture systems. The Chefs also performed sensory evaluation through the application of Projective Mapping with Ultra Flash Profiling, showing that sea urchin gonad's sensory properties were mainly influenced by sex. These results emphasize the need for communication and marketing strategies through locals, chefs and gastronomic events, focused on the promotion of consumers awareness about the exclusivity of this product and the importance of aquaculture for the future of the seafood market.