Imagine diving into the Mediterranean and finding yourself in front of a small anemone resembling a bright red "ball," with tentacles visible only underwater. It's not a fruit, but a surprising little animal known as a sea tomato. At first glance, it might look like a gummy bear stuck to the rocks, but it's actually an edible product and is also highly prized in the kitchen. Let's find out what it is and how to bring it to the table (with a few simple tips).
What is The Sea Tomato?
The scientific name of the sea tomato is Actinia equina, an anemone (anthozoan cnidarian) found throughout the world and living at depths of up to about 20 meters. Underwater, it opens like a flower with tentacles arranged in a corolla, while above water it retracts them, taking on the appearance of a rubbery ball similar to a cherry tomato, hence its name. It has a pedal disk, a sort of suction cup that adheres to the ground and allows it to move along the seabed. Some of this animal's characteristics include its resistance to temperature changes and its ability to stay hydrated, making it easily adaptable to its environment. Clearly, it cannot be compared to the latter, as tomatoes are a fruit and the sea tomato belongs to the animal kingdom. It is not a common ingredient—one of those essential ingredients in any kitchen—but it can be found in many coastal areas.
The small tentacles contain a stinging substance, which can be easily neutralized by our intestinal enzymes, so there's no danger in eating it. If you'd like to try a new gastronomic experience, we recommend gently crushing it with your hands first. This will remove the stinging liquid inside. Then, wash it thoroughly (preferably with gloves), paying particular attention to the cavity underneath, which can trap sand or pebbles.
When it opens like a flower underwater, it's beautiful to look at. As we mentioned, it's also inviting from a culinary perspective and is delicious whether fried or pan-fried. In Sardinia, there's a long tradition of fried sea anemones, called orziadas, and they're highly prized. It's not an especially easy ingredient to find, so much so that it's almost impossible to find in a generic supermarket. It can be purchased at fish markets, specialty shops, or niche restaurants, and the indicative price, according to some sources, should be around 70 dollars per kg.
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