It's season again! I saw there are 2-3 boats at Steveston Fishermen Wharf, Richmond, BC that are selling live fresh whole sea urchin every weekend! We bought 3 big one last weekend ($10/3) and served in 2 kind of dishes - Uni sashimi and steamed egg with uni (for my daughters).
How to open a sea urchin:
Use thick rubber gloves or use a tongs to hold the sea urchin. Cut around the top of the sea urchin's shell using kitchen shears. Make cuts toward the outer edge of the sea urchin to expose the flesh. Drain off the liquor (the liquid found in shellfish) and remove the viscera (organs)
spoon out the sea urchin roe by a spoon from inside of the shell. The shell contains five pair of roe, each contained inside a thin membrane. Do not the break roe. Rinse the roe in cool salted water to remove any remaining liquor, and drain. Place it on paper towel and it can be keep in refrigerator for up to 2 days!
This is a video I found from youtube to show you how to clean a live sea urchin:
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