Uni / Red Sea Urchin Roe

Sea urchins are invertebrates belonging to phylum Echinodermata, class Echinodea and are related to sea cucumbers and sea stars.

They are found on most rocky subtidal habitats in British Columbia (BC) from just below the low tide line to 130 metres (426 feet) , but are common between 4 - 30 metres (13 - 90 feet). Urchins prefer  rocky  ground  and  avoid  rocky  areas  exposed  to  extreme wave action and areas with sediments such as sand and mud.

The larger red urchins recruit to the fishery at 90 mm (3.5 inches), while the smaller green urchins  recruit to the fishery at 55 mm (2.2 inches). The red urchin dive fishery was primarily in northern coastal areas of BC but fishing effort is redistributing southward. 

Uni (oo-nee) is the Japanese name for the edible part of the Sea Urchin, and means “sea chestnut”. Uni ranges in color from rich gold to light yellow, and the freshest have a creaminess like flavored butter, often with a sweet and sometimes a nutty taste. Sieved urchins whip well with oil, cream sauces, butter, custards and other rich ingredients and can be used to garnish bouillabaisse and other hot fish soups; they melt nicely into the broth.

Features/Benefits

A Grade – Red Urchin.  Best suited for sashimi applications due to size and sweetness

Convenient 125g sealed tray packs.  12 per case.

Good source of energy, omega 3 fatty acids, polyunsaturated fatty acids, protein, minerals (such as zinc) and vitamins.

Harvested off of BC Coast

Ocean Wise Recommended

Menu suggestions

Sashimi & Nigiri sushi.  Add a quail’s egg for gunkan sushi.

Tempura

Colorful and attractive appetizers.  Try serving is like a bruschetta on top of bread.

Flavour enhancer and thickener in soups, custards and seafood dishes

Sea Urchin sauce

Seafood Pastas/Stews/Chowders/Mousse

Ceviche