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>I tried once Pyura chilensis in Santiago Chile, ... It taste >actually not very good, very salty, The first time I tried it, it was right out of the water with a squirt of lemon juice. Tasted like an iodine-soaked tennis shoe with a squirt of lemon juice. It is usually included with clam, mussel, barnacle, etc in seafood soups and that cuts the taste. Some eat it like sea urchin in a sort of a quick ceviche -- with chopped onions, parsley, lemon juice and whatever else is handy. I asked my brother-in-law in Puerto Montt, Chile a question about the species a while back and he allowed (ellipses are his): >PIURE ( Piura molina - chilensis ) is a tunicade , red color, very >unusual to find out in other countries ( also in Australia is >possible), but in Chile most of the ''seafood tasters'' like to eat >it , particulary Susanne and me..., most of the weeks..., at least >once a week..., Very high in iodine and good to taste, but must be >eated very clean. ( very well gutted and clean ). You can eat it as >a fresh meat or smoked ( cold smoked), or also canned, but this is >not usual. Recently the consumption is increasing because people >know more about this seafood.., you can find it usually in the >supermarkets, fresh and clean. -- Don Hockaday South Padre Island, TX mailto:[log in to unmask]