Your Sea Urchin Journey
Premium uni hand-harvested from Victoria's pristine kelp forests. You're holding one of the ocean's most sought-after delicacies.
Hand-harvested by
Reiner
Victoria's Wilderness Coast
10+ Years Experience
Meet Reiner
Sea urchin harvesting is an art. You need to know which reefs hold the best uni, when the roe is at peak condition, and how to handle each urchin so the delicate roe stays perfect. I've spent years learning these waters — where the urchins feed on the best kelp, which seasons produce the sweetest roe, and how to select only the specimens worth bringing up. Every urchin I harvest is cracked and checked on the boat. If the roe isn't premium grade, it goes back.
Harvest Location
Victoria's Wilderness Coast
Credentials & Licences
- Victorian Fisheries Authority Licensed Diver
- Australian Fishing No: 4013
- PFN: 12805
- RRFR: 10641
- Permit No: SP645
Your Sea Urchin
Premium grade uni (sea urchin roe)
Hand-harvested from the reef
Species Information
- Scientific Name
- Heliocidaris erythrogramma (Red/White) / Centrostephanus rodgersii (Black)
- Habitat
- Rocky reef systems along the Wilderness Coast at 1-20m depth
- Size Range
- Size and maturity selection enforced
- Season
- Red: Oct-Feb | White: Aug-Dec | Black: Nov-Jun
Sustainability Practices
- Hand-collected one at a time — zero bycatch
- Strict seasonal harvesting windows
- Size and maturity selection on every dive
- Reef health assessments conducted regularly
- Rotational reef management protects populations
- Quota managed fishery — licensed divers only
Taste Profile
- Flavour
- Rich, briny sweetness with oceanic umami and a creamy, custard-like finish
- Texture
- Soft, creamy, and delicate — melts on the tongue
- Pairs Well With
- Fresh sushi rice, Pasta, Toast points, Scrambled eggs, Simple with soy and wasabi
Sea Urchin Recipes
Chef-inspired ways to enjoy your catch
Preparation Tips
- 1Use kitchen shears to cut around the mouth (Aristotle's lantern)
- 2Gently shake out any liquid and debris
- 3Use a small spoon to carefully remove the five lobes of roe
- 4Rinse briefly in cold salted water if needed
- 5Serve immediately or store covered on ice for up to 24 hours
Chef's Tips
- Uni is best eaten the same day it's opened — freshness is everything
- Never cook uni at high heat — it becomes grainy and loses its delicate flavour
- For pasta, stir the uni into the sauce off the heat to preserve its texture
- Quality uni should smell like the ocean, never fishy or ammonia-like
- The deeper orange colour often indicates richer flavour
The Rise of Australian Uni
For decades, Japan dominated the global uni market. But as wild Japanese stocks declined, discerning chefs began looking elsewhere. Australian sea urchin — once considered a pest species — is now recognised as some of the finest in the world.
Our cold, clean waters and abundant kelp forests produce uni with exceptional flavour and texture. Unlike farmed alternatives, wild Australian urchins develop their characteristic sweetness over years of grazing on natural kelp beds.
Harvesting sea urchins actually benefits the marine ecosystem. In some areas, urchin populations have exploded due to changes in predator numbers, leading to 'urchin barrens' where they've overgrazed all the kelp. Sustainable harvesting helps restore balance.
When you choose wild Australian uni, you're getting a product that's not only superior in taste but also contributes to healthier reef ecosystems. It's rare that delicious and sustainable align so perfectly.
Australian uni has earned its place on the world's best tables. By choosing wild-caught, you're supporting sustainable fishing that actually helps our marine ecosystems.
Related Articles
Seafood Industry Australia
Australian Uni Gains Global Recognition
How Australian sea urchin went from pest to premium delicacy in international markets.
Read more →Marine Conservation Journal
Managing Urchin Barrens: Harvest as Conservation
The role of commercial sea urchin harvesting in restoring kelp forest ecosystems.
Read more →Good Food Australia
From Victoria's Reefs to Tokyo's Tables
Following the journey of premium Australian uni to the world's sushi capitals.
Read more →Australian Geographic
The Science of Superior Uni
What makes wild Australian sea urchin roe so prized by chefs worldwide.
Read more →Enjoy Your Sea Urchin
Thank you for choosing wild-caught, sustainably harvested Australian seafood. Your support helps keep small-scale fishing families working and our oceans healthy.