Sea pineapple

Taxobox
name = Sea pineapple

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image_width = 250px
regnum = Animalia
phylum = Chordata
subphylum = Urochordata
classis = Ascidiacea
ordo = Pleurogona
subordo = Stolidobranchia
familia = Pyuridae
genus = "Halocynthia"
species = "H. roretzi"
binomial = "Halocynthia roretzi"
binomial_authority = (Von Drasche, 1884)

The sea pineapple ("Halocynthia roretzi") is an edible ascidian (sea squirt) consumed primarily in Japan, where it is known as nihongo|"hoya"|ホヤ or nihongo|"maboya"|マボヤ, and Korea, where it is known as "meongge" (멍게).

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"cite web|url=http://www.vanityfair.com/culture/features/2007/06/sushi200706?currentPage=2|title="If You Knew Sushi", Nick Tosches, "Vanity Fair", June 2007] and their peculiar taste, described as "something like iodine" and "rubber dipped in ammonia." [cite book |last=Rowthorn |first=Chris |authorlink= |coauthors=Andrew Bender, John Ashburne, and Sara Benson |title=Lonely Planet Japan |year=2003 |publisher=Lonely Planet |location= |isbn=1740591623 ] However, aficionados claim that the taste is well suited to serving with sake.cite journal |last=Nguyen |first=T.T.T. |title=Aquaculture of sea-pineapple, "Halocynthia roretzi" in Japan|journal=Aquaculture Asia|volume=XII No. 2|year=2007 |month=April |pages=21–23 |url=http://www.aquahoy.com/index.php?option=com_content&task=view&id=1021&Itemid=116&lang=en] The flavor has been attributed to an unsaturated alcohol called cynthiaol, which is present in minute quantities.

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. In Korea, sea pineapple is also made into kimchi.

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° and 24°C (36° to 75° F), but optimum temperature is around 12°C (54°F).cite web|url=http://www.lib.noaa.gov/korea/main_species/sea_squirt.htm|title=NOAA: Korea-US Agriculture: Sea squirt|accessdate=2007-06-15]

Aquaculture of sea pineapples first succeeded in 1982, when 39 metric tons were produced in Korea. Production reached a peak of 42,800 tons in 1994. The FAO estimates that total world sea pineapple production in 2006 was 21,500 tons, worth around US$18 million. Of this, 16,000 tons were cultivated in Japan, including 12,163 tons in Miyagi prefecture alone.

References