Sea urchin roe
TYPE: Mesocentrotus franciscanus
BEST CATCH: From October to April, available frozen year-round
PREPARATION: Raw in sushi and sashimi, lightly fried or as a fine ingredient in pasta or sauce dishes
RELATED SPECIES: The roe of Mesocentrotus franciscanus comes from sea urchins, which belong to the Echinidae family and are related to other sea urchin species and echinoderms such as starfish and sea cucumbers.
RECIPE SUGGESTION: Sushi with maki and gunkan
FLAVOR:
Sea urchin roe has a unique, luxurious taste that is difficult to compare with other foods. The taste is usually intense and creamy at the same time, with a distinct marine note reminiscent of fresh oysters, but significantly more buttery and richer. Depending on its origin and freshness, the roe can taste slightly sweet, sometimes even nutty.
Sea urchins are one of the oldest groups of animals still alive today and belong to the group of echinoderms (Echinodermata), which has existed for over 450 million years. These primitive marine animals have hardly changed over the course of the earth's history, which makes them so-called “living fossils”. Their simple but effective body design has enabled them to adapt to different marine habitats and survive to this day.
The red sea urchin (Mesocentrotus franciscanus) can live up to 100 years in its natural habitat, making it one of the longest-lived sea creatures. Sea urchin roe, also known as “uni” in Japanese cuisine, is obtained from the gonads (sex glands) of the sea urchin. These consist of five tongue-shaped segments that are carefully extracted from the inside of the shell. The roe has a soft, creamy texture and literally melts in the mouth.
Sea urchins live mainly in the cool, rocky coastal waters of the Pacific, from California to Alaska. Their diet - mainly algae - has a decisive influence on the quality and taste of the roe. During the breeding season, the gonads accumulate roe, which reaches its optimum maturity and quality at this time.
Due to its special aroma, sea urchin roe is prized as a delicacy in many cultures, especially in fine dining. When raw, it has a creamy, slightly sweet taste, combined with intense marine notes and a buttery-soft consistency. In Japanese cuisine, uni is a classic for sushi and sashimi, but it also reveals its aromatic depth in warm dishes such as pasta or risotto.
The color of sea urchin roe varies from bright orange to bright yellow, depending on the species, habitat and diet of the sea urchin. The water quality and variety of algae in a region have a significant influence on the taste - which is why sea urchin roe from certain fishing areas such as the Pacific or Mediterranean is particularly popular. You can find tips on how to defrost sea urchin roe safely in our defrosting guide.
As demand for uni has risen sharply in recent years, sustainable fishing methods are crucial to safeguarding stocks in the long term. Many fishing companies are now using environmentally friendly practices to protect natural populations and ensure that future generations can enjoy this unique marine product. With our products, we pay particular attention to strict fishing regulations and regulated catches so that you can enjoy them with a clear conscience.
Sea urchin roe in detail
Sensory adaptation
A special feature of sea urchins is their unique ability to detect light over their entire body spines, even though they have no eyes. This helps them to protect themselves from predators.
Sensory adaptation
A special feature of sea urchins is their unique ability to detect light over their entire body spines, even though they have no eyes. This helps them to protect themselves from predators.
Fun fact:
Suitable recipe ideas
Suitable recipe ideas
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