Sea pineapple
| Sea pineapple | |
|---|---|
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| Scientific classification | |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Subphylum: | Tunicata |
| Class: | Ascidiacea |
| Order: | Stolidobranchia |
| Family: | Pyuridae |
| Genus: | Halocynthia |
| Species: | H. roretzi |
| Binomial name | |
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Halocynthia roretzi (Von Drasche, 1884) |
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The sea pineapple (Halocynthia roretzi) is an edible ascidian (sea squirt) consumed primarily in Korea, where it is known as meongge (멍게), and to a lesser extent in Japan, where it is known as hoya (ホヤ?) or maboya (マボヤ?).
Sea pineapples are known for both their peculiar appearance, described by journalist Nick Tosches as "something that could exist only in a purely hallucinatory eco-system" and their peculiar taste, described as "something like iodine" and "rubber dipped in ammonia". However, aficionados claim that the taste is well suited to serving with sake. The flavor has been attributed to an unsaturated alcohol called cynthiaol, which is present in minute quantities.
In Korea, sea pineapple is mostly eaten raw as hoe with vinegared gochujang, but it is also often pickled into jeotgal, or used to add flavor to kimchi.
In Japan, sea pineapple is most commonly eaten raw as sashimi, simply by slicing the animal vertically, removing the internal organs and serving them with vinegared soy sauce. It is also sometimes salted, smoked, grilled, deep-fried, or dried.
Sea pineapples live in shallow water, usually attached to rocks and artificial structures, an example of marine biofouling. Halocynthia roretzi is adapted to cold water: it can survive in water temperatures between 2–24 °C (36–75 °F), but optimum temperature is around 12 °C (54 °F).
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Wikipedia