Sea Urchin Roe
Strongylocentrotus droebachiensis & franciscanus (Uni)
Sea urchin roe—uni—is one of the most prized ingredients in seafood: rich, buttery, and slightly sweet, with hints of tropical fruit and a gentle mineral edge. The bright orange lobes are served raw, spooned over warm rice or toast, or gently melted into sauces, pastas, and custards.
Range
North Atlantic or Pacific
Method of Capture
Diver
Seasonality
Year-round
Size Range
2.5 to 4 inches
Sustainability Consideration:
Sea urchin fisheries are permit-limited in many regions to conserve stocks and protect kelp habitats. Because urchins are harvested by hand, effort is naturally constrained by weather, tides, and safety, keeping these fisheries relatively small-scale and low-impact.
Monterey Fish Market works with trusted divers and uni packers, and treats sea urchin roe as a carefully managed specialty product rather than a high-volume commodity
Flavor & Texture:
- Flavor: Rich and buttery with tropical fruit notes and a slight mineral, oceanic edge—classic premium uni.
- Texture: Yielding, creamy, almost custard-like, meant to melt on the tongue rather than be chewed.
Seafood Cooking Tips
Sea urchin roe shines in preparations that protect its delicate texture and highlight its flavor:
- Serve raw – On spoons or shells, over warm rice, on toast with butter or olive oil, or as a simple sushi topping.
- Custards & mousses – Blend into soufflés, flans, or mousses for a silky uni presence.
- 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 at most, not boiled or aggressively cooked, 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.
