Pacific green sea urchins are fascinating marine creatures known for their distinct attributes and distinct taste. They are highly regarded for their versatility in culinary applications. They are popular in Japanese and Mediterranean cuisines, but they differ in several ways from their red sea urchin counterparts. One of the key differences lies in their appearance. Pacific green sea urchins typically have a darker, greenish hue compared to the reddish-orange coloration of the red sea urchins. These green sea urchins also tend to be smaller in size, with slightly thinner shells, making them easily distinguishable.
When it comes to flavour, they offer a unique taste that sets them apart from red sea urchins. The roe, or uni, of green sea urchins, has a slightly milder, sweeter, and less briny flavour than that of red sea urchins. This subtler taste profile appeals to those who prefer a less intense seafood experience while still savouring the delicate and creamy texture of uni. Pacific sea urchins offer a delightful taste of the ocean, but their unique characteristics make them suitable for different preferences and culinary creations. While red sea urchins boast a richer, brinier flavour, green sea urchins provide a milder, sweeter alternative, catering to a diverse array of seafood lovers and culinary experiences. Their role is prized in various cuisines and dishes, including sushi, seafood pasta, and salads, where their mild sweetness complements other flavours. This versatility has earned them a special place in the culinary world, appreciated by chefs and food enthusiasts for their ability to enhance a wide range of dishes.
We strive to harvest authentic Pacific green sea urchins on-demand in the peak season when it is available.
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