Red Sea Urchin
Bolder in colour and flavour than its white cousin, our red sea urchin is collected in the warm months between October and February. The vibrant orange roe (uni) is prized by chefs worldwide for its rich, creamy texture and intense oceanic sweetness.
Seasonality
Red Sea Urchin is in season from Oct - Feb. This is when the product is at its peak quality.
From Ocean to Table
Reiner dives the pristine waters of the Southern Ocean, carefully selecting each urchin by hand. Only mature specimens with the richest roe are harvested. Within hours of surfacing, each urchin is packed on ice for delivery.
Sustainability
- Strict seasonal harvesting
- Size and maturity selection
- Reef health assessments
Preparation & Storage
Storage
Keep refrigerated at 0-2°C. Consume within 2 days for optimal freshness.
Cleaning
Cut a circle around the mouth on top, pour out liquid and dark bits, rinse the 'uni' in cold, salted water and scoop out.
Cooking Methods
Serving Suggestions
- •Fresh on warm toast with a squeeze of lemon
- •As sashimi with soy and wasabi
- •Folded into creamy pasta just before serving
- •Atop scrambled eggs or risotto
Try Our Recipes
Creamy Uni (Sea Urchin) Pasta
Sweet and briny sea urchin roe whipped into a creamy sauce, tossed with linguine and topped with chives and zest.
Uni Toast with Citrus & Shallot
Fresh uni on crisp buttered sourdough with pickled shallot and bright citrus. Simple, stunning.
Uni & Soft Scrambled Eggs
Silky soft scrambled eggs folded with fresh uni and finished with crème fraîche. A luxurious brunch dish.
Frequently Asked Questions
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