The world's oceans are rapidly changing, and the fields of flowing kelp that once grew from the sea bottom have been replaced by sandy floors and purple sea urchins. The California Department of Fish and Wildlife (CDFW) reported that 90% of all coastal kelp from San Francisco to Oregon has been mowed down by a population of purple sea urchin that is 6,000% larger than all historic averages.

What does this mean? The loss of kelp symbolizes the significant change to the oceanic ecosystem. These forests are the main source of shelter and food for a multitude of species, making the California coast uninhabitable for many.

So what can be done? Being hungry actually helps. As a way to combat the overpopulation of destructive sea urchins, people are becoming the predators of this naturally unopposed sea creature. “The urchin barren conditions may persist until the presence of sufficient predators, disease, or storms reduce the exploding urchin population,” the CDFW reports. Commercial fisheries are taking to the coast, picking up urchins by the boatload. 

You may have seen purple sea urchins on sushi menus or at certain seafood restaurants, and you'll certainly start to see many more—so order away! Purple sea urchins have a perfect blend of naturally savory, sweet, and salty amino acids, along with sugars, proteins, and minerals. In a cross between industries, chefs are actually impacting environmental situations by catering menus to the surpluses around them.

From combining sea urchin uni with a nice béchamel sauce to grating it over pasta like a cheese from the sea, California kitchens are serving urchins in abundance.