More Tips From our Kitchen:
Preparing a Whole Dover Sole - How to fillet a Turbot - Filleting a Round Fish - Filleting a Monkfish Tail - Filleting Skate Wings - Filleting a Whole Flatfish - Shucking Soft Clams (Steamers) - Preparing a Live Lobster (Coming Soon)

1. With heavy scissors or kitchen shears, cut into the small opening in the center of the top of the sea urchin. Cut out to the side of the urchin and then all around.

2. Pull away the lid.

3. Scoop out the pale orange roe with a spoon.

Thanks to James Peterson for these instructions from his book "Fish & Shellfish"

More Tips From our Kitchen:
Preparing a Whole Dover Sole - How to fillet a Turbot - Filleting a Round Fish - Filleting a Monkfish Tail - Filleting Skate Wings - Filleting a Whole Flatfish - Shucking Soft Clams (Steamers) - Preparing a Live Lobster (Coming Soon)