Ayvalik Karadiken Product Description and Distinguishing Features: The Ayvalık Sea Urchin, scientifically known as Paracentrotus lividus and belonging to the echinoderm group, is a local delicacy unique to the Ayvalık district. It is prepared by carefully extracting the edible gonad portions of sea urchins using the proper technique. The dish is typically served either as a mezze or seasoned with lemon juice and/or olive oil. The Ayvalık Sea Urchin has become synonymous with the reputation of the Ayvalık district due to the long-standing tradition of consuming the gonads of sea urchins, which has added value to the local cuisine over the years. In the local dialect, these sea urchins are also referred to as "karadiken" and "taş kestanesi." The historical use of this product as an appetizer has led to its popular name, Ayvalık Karadiken. Female sea urchins are preferred for harvesting, as they can be identified by their tendency to anchor themselves to plants or small stones. Their gonads, which account for about 10% of their weight, show appropriate development. The protein content is at least 9%, and the dry matter content is a minimum of 15%. Sea urchins gathered from the Ayvalık district are typically found in coastal areas and shallow waters, up to 80 meters deep, often among the sea grasses (Posidonia oceanica). The shell of the sea urchins is semi-spherical, with brown-green color tones, averaging 5 cm in diameter and featuring a slightly flattened abdominal region. The mouth area is very small, and the spines are dense and sharp. Their color can range from purple shades to reddish or nearly black. The Ayvalık Sea Urchin can be eaten raw as a mezze or, more commonly, seasoned with olive oil and/or lemon juice. When eaten raw, it has a salty flavor, a soft texture, and, particularly due to its marine origin, carries the scent of the sea water where it was harvested. In the Ayvalık district, the collection and consumption of sea urchins peak between December and March. The process of harvesting and preparing these sea urchins is labor-intensive, particularly the skilled steps involved in cutting and extracting the gonads. Production Method: The production process of the Ayvalık Sea Urchin is outlined in the following stages: Harvesting/Collection of Sea Urchins: The collection of sea urchins is conducted in compliance with the applicable fisheries regulations. The most productive period for harvesting sea urchins in Ayvalık occurs between the months of December and March. Processing, Preservation, and Storage of Sea Urchins and Gonads: The processing of sea urchins follows specific hygiene regulations designed for animal products. Once brought ashore, the sea urchins must be processed quickly to ensure freshness. Thick gloves are worn during processing to protect against the sharp spines. Sea urchins are halved using clean, food-safe stainless steel scissors, knives, or other cutting tools. To access the gonads inside, which are attached to a conical mouth area where the sea urchins cling to rocks, precise cutting is required. The separated gonads are then carefully extracted using a food-safe spoon or similar utensil, a process that also requires expertise. The extracted gonads are typically placed in food-contact-safe glass bottles/jars and stored or preserved in accordance with the minimum technical, hygienic, and cold chain conditions. List of Components Used in the Preparation of Ayvalık Sea Urchin and Average Amounts for One Serving: - Plain preparation: 60 g gonad. - Seasoned preparation: 60 g gonad, 5 ml olive oil, and/or 5 ml lemon juice. In the seasoned version, the ingredients are mixed thoroughly for about 30 seconds in a suitably sized container, making it ready to be served as a mezze. Market Supply and Service: The Ayvalık Sea Urchin is provided to consumers in food-contact-safe packaging, meeting cold chain requirements and adhering to relevant food safety regulations with appropriate labeling. It is available in both plain and seasoned forms. It is recommended to serve and consume the Ayvalık Sea Urchin cold. Additionally, salt can be added according to individual preference. Once prepared, the Ayvalık Sea Urchin should be consumed within 2 days if stored in the refrigerator.