we just go to rosarito, get a campsite over in popotla, or we'd be in ensenada. and there, that's where i really, really got into seafood. and, like, my brother and sister were vermuch like, no, we just want tacos. we just want tacos. wwant carnitas. we want this, we want that. but for me, ias like, want to try that weird [bleep]. look at it, it's still moving. i want to eat that. stephanie mutz: welcome aboard. wes: good to see you. stephanie mutz from sea stephanie fish based out of santa barbara. she came by and she brought an ice chest full--i'm talking like 40 sea urchins, and we just start cracking them with these japanese crackers. opening them up, just putting them on. who want sea urchin on their tacos? boom, boom, boom. we're just putting sea urchin on top of the tacos we're already making. it didn't matter what it was. we were just adding sea urchin to everything. stephanie: so similar to wine, and what makes wine grapes spectacular is the terroir. for sea urchins, it's the merroir. it's the chemical composition in the water, the temperature of the wat