Red Sea Urchin
Strongylocentrotus franciscanus (Uni)
Red Sea Urchin is one of the West Coast’s signature uni sources—large urchins with bright orange roe that’s rich, buttery, and intensely flavored. The lobes are prized for sushi, crudo, and simple preparations where their creamy texture and sweet, oceanic character can really stand out.
Range
California to Alaska
Method of Capture
Diver
Seasonality
Year-round, subject to phases of the moon
Size Range
6 to 10 inches
Sustainability Consideration:
The fishery is permit-limited in many areas to help conserve urchin stocks and protect kelp habitats. Because urchins are harvested by hand, effort is naturally constrained by weather, dive safety, and moon/tide cycles, keeping this a relatively small-scale, low-impact fishery. Monterey Fish Market works with trusted divers and packers and treats Red Sea Urchin as a carefully managed specialty, not a high-volume commodity.
Flavor & Texture:
- Flavor: Rich, buttery, and sweet with tropical fruit notes and a subtle mineral edge—classic, full-flavored West Coast uni.
- Texture: Yielding, creamy, almost custard-like, meant to melt on the tongue rather than be chewed.
Seafood Cooking Tips
Red Sea Urchin roe is at its best when used in preparations that protect its delicate texture:
- Serve raw – On spoons, shells, or warm rice; on toast with butter or olive oil; or as a simple sushi or crudo topping.
- Custards & mousses – Blend into savory flans, soufflés, or mousses for a deep uni flavor with silky texture.
- Sauces & pastas – Whisk gently into warm butter, cream, or olive oil off the heat so it just melts, then toss with pasta or spoon over fish.
Avoid direct high heat—uni should be warmed, not cooked hard, to keep its texture and aroma.
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.
