Ayvalik Karadiken Product Description and Distinguishing Features: Ayvalık Sea Urchin; belonging to the group of echinoderms with the Latin species name Paracentrotus lividus; is a local appetizer specific to the Ayvalık district, prepared by extracting the edible gonad parts of sea urchins according to the appropriate technique. It is served either directly as a mezze or prepared seasoned with lemon juice and/or olive oil. The Ayvalık Sea Urchin is linked to the reputation of the Ayvalık district due to the consumption of gonads obtained from sea urchins as food, providing added value for many years. In local language, these sea urchins are also known as "karadiken" and "taş kestanesi." The historical usage of this product as an appetizer in the Ayvalık district has led to its common name as Ayvalık Karadiken.Female sea urchins are preferred for collection. Female sea urchins can be distinguished from males because they secure themselves with plants or small stones, making it possible to identify them. Gonads can make up approximately 10% of their weight, showing suitable development. The protein content is at least 9%, and the dry matter content is at least 15%. Sea urchins collected from the Ayvalık district are usually found in the coastal areas, shallow waters up to 80 meters deep, and among sea grasses (Posidonia oceanica). The shell of sea urchins is semi-spherical, brown-green in color tones, and averages 5 cm in diameter, with a slightly flattened abdominal region. The mouth area is very small, the spines are dense and sharp. The color can range from purple tones to reddish or close to black. Ayvalık Sea Urchin can be consumed raw as a mezze or more commonly seasoned with olive oil and/or lemon juice. When consumed raw, it has a salty taste, a soft texture, and, especially due to its marine origin, carries the scent of sea water where it was harvested.In the Ayvalık district, the harvesting/collection and consumption of sea urchins increase in the time interval between December and March. The stages of harvesting/collection and processing involve labor, especially the skilled steps of cutting and extracting gonads. Production Method: The production stages of Ayvalık Sea Urchin are listed below in order:**Harvesting/Collection of Sea Urchins:** The stages of harvesting/collection of sea urchins are carried out in accordance with the relevant fisheries regulations. The most productive period for sea urchin harvesting/collection in Ayvalık is between the months of December and March. **Processing, Preservation, and Storage of Sea Urchins and Gonads:** The processing stages of sea urchins are performed in accordance with the specific hygiene regulations for animal products. Once brought ashore, sea urchins should be processed rapidly without delay. Thick gloves are used during processing to prevent the spines from causing injury. Sea urchins are cut in half using clean, food-contact-safe stainless steel scissors, knives, or cutting tools. To reach the gonads inside the sea urchins, which have a conical part called the mouth where they are attached to rocks, requires skillful cutting. The separated gonads are extracted using a food-contact-safe spoon or similar utensils, requiring skill in this stage as well. The obtained gonads are usually placed in food-contact-safe glass bottles/jars and stored or preserved in compliance with minimum technical and hygienic requirements and cold chain conditions.**List of Components Used in the Preparation of Ayvalık Sea Urchin and Average Amounts for One Serving:** - Plain preparation: 60 g gonad. - Seasoned preparation: 60 g gonad, 5 ml olive oil, and/or 5 ml lemon juice.In the seasoned preparation, the components are mixed sufficiently for about 30 seconds in a sufficiently sized container, making it ready for use as a mezze. **Market Supply and Service:** Ayvalık Sea Urchin is served or presented to consumers in food-contact-safe packaging, complying with the cold chain requirements and relevant food regulations with appropriate label information.Ayvalık Sea Urchin is offered to consumers in plain and seasoned forms. It is recommended to serve and consume Ayvalık Sea Urchin cold. Additionally, salt can be added according to consumer preference. After preparation, Ayvalık Sea Urchin should be consumed within 2 days if stored in refrigerator conditions.