Oopah

Oopah is an edible sea squirt, a marine tunicate rather than a finfish. Its flesh is known for a briny, sea-like flavour and a firm, slightly chewy texture.

Cut through the tough outer covering and remove the soft inner flesh. Trim away the inedible internal parts, then rinse the flesh briefly in cold water and drain it well.

It is often served raw, but only use Oopah sold for raw eating and keep it chilled until serving. If you are unsure how it has been handled, cook it instead.

For a simple cooked version, slice the cleaned flesh and sauté it briefly in a hot pan with a little oil, just until heated through; prolonged cooking can make it tough. Its strong sea flavour also suits a seafood stew.

Serve thin slices with a sharp vinegar or citrus dressing, or pair them with rice and finely sliced spring onion. In Korean-style meongge hoe, sea squirt is served raw with a spicy, tangy dipping sauce.

Keep fresh Oopah covered in the fridge and use it promptly; once cleaned, store it in a sealed container so its strong aroma does not spread. Freeze it only if it is suitable for freezing, as thawing can soften the texture.

Yes. A 100 g portion provides 20.7 mg of iron.