Green Sea Urchin
Strongylocentrotus droebachiensis (Uni)
Green Sea Urchin is prized for its bright orange roe—uni—with a rich, buttery flavor and lush, creamy texture. It’s a delicacy for crudo, sushi, and simple dishes where the roe can shine on its own or melt into sauces.
Range
North Atlantic
Method of Capture
Diver
Seasonality
Year-round
Size Range
2.5 to 4 inches
Sustainability Consideration:
Because urchins are harvested by hand, the fishery is small-scale and low-impact. Permits are limited in many areas to help conserve stocks and prevent overharvest, and natural factors—like moon cycles and rough weather—naturally cap effort and catch.
Monterey Fish Market works with trusted divers and packers, treating Green Sea Urchin as a carefully managed specialty rather than a high-volume commodity.
Flavor & Texture:
- Flavor: Rich and buttery with tropical fruit notes and a slight mineral edge, classic premium uni character.
- Texture: Yielding, creamy, and almost custard-like, meant to melt on the tongue rather than be chewed.
Seafood Cooking Tips
Green Sea Urchin is best used in preparations that protect its delicate texture and let the flavor stand out:
- Serve raw – On spoons or shells, over warm rice, or on toast with butter or olive oil.
- Soufflés, flans, and mousses – Blend into custards or light savory creams for an intense but silky uni presence.
- Sauces and pastas – Whisk gently into warm butter, cream, or olive oil off the heat so it just melts, then toss with pasta or drizzle over fish.
Avoid boiling or aggressive heat—uni should be warmed at most, not “cooked,” to keep its texture and perfume.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
