Here's something from biology class.
Our last story today involves the phylum Echinodermata, which includes starfish, sea cucumbers and sea urchins.
The urchins, there are about 950 species of them.
They are in invertebrates.
They live on the ocean floor.
They have two feet that help them move around.
And they are the source of Uni-it's a form of sushi that's in very high demand worldwide.
It's sad to have a sweet, light and a bit of a briny flavor, and if you want to get into the business of harvesting it, you have to dive in.
Can you tell me where we are headed?
No, I can't. It's, in fact, we'll have to cover your eyes shortly.
I enjoy being under the water that the total weightlessness and euphoria that really, you can experience nowhere else but, you know, maybe out of states.
I have a really good idea of where the urchins are going to be, most of the time I know where they are going to be.
Where I need to harvest and where the best quality is going to be.
Our uni ends up all across the world.
There's a paste that's made up and then sent off to Italy, there is processed Uni that ends up in Japan of China or Korea and other Asian countries.
Whole urchins end up here in continental U.S. at high end sushi restaurants, domestically people have really acquiring taste for sushi and uni.
There is nothing-nothing that uptasted the taste like urchins.
Some urchins-is bitter, some is sweet, but it is-for some it is an acquired taste.
My job is sometimes the easiest job in the world.
And sometimes my job is the most difficult job in the world.
There is danger in that.
We fish during the winter time, we fish during really cold weather, during really windy weather.
But I enjoy diving tremendously.