A taste of the Mediterranean sea
Achinosalata, or sea urchin salad, is one of the most coveted dishes in Cretan cuisine, offering a pure, unadulterated taste of the Mediterranean Sea. Known for its distinct briny flavor, this delicacy is deeply connected to Crete’s long-standing tradition of fishing and utilizing marine resources. Sea urchins, known as achinos in Greek, have been enjoyed for centuries across the Mediterranean, particularly in Crete, where they are revered for their rich, flavorful roe.
The harvesting of sea urchins requires skill and patience. Divers, often locals with a deep knowledge of the sea, carefully collect these spiny creatures from rocky coastal waters. The best time to harvest sea urchins is during the warmer months, from late spring to early autumn, when the roe is at its freshest and most flavorful. The vibrant orange or yellow roe found inside the sea urchin is the edible treasure that makes achinosalata so special.
Sea urchin roe is valued for its creamy texture and intense, salty-sweet flavor, reminiscent of the sea itself. When combined with just a few simple ingredients, this dish truly shines. Achinosalata is not just a reflection of Crete’s culinary ingenuity but also a celebration of the island’s deep connection to its natural resources. Whether enjoyed as part of a meze platter or as a standalone dish, this sea urchin salad offers a gourmet experience that transports you to the shores of Crete with every bite.
