B.C. sea urchin (uni) is the foie gras of the sea

It’s been referred as the foie gras of the sea and you can feel good eating it because it’s Ocean Wise.

B.C. sea urchin (Uni) is a spiky creature with soft innards called the roe.  When eaten fresh, it tastes of a mix of sea brine and sweetness.  It’s referred colloquially as the roe but actually it’s the sea urchin’s gonads which produces the milt or roe.

Opening the sea urchin with a special tool (uni opener) is not necessary as a tong or spoon will do the job.  Jenice Yu, owner of Fresh Ideas Start Here (F.I.S.H.) demonstrates how to open a sea urchin and process the roe.  When the weather is cold, the sea urchin is “very plump and very fat,” Yu said.   

When buying fresh uni, Yu has some advice for consumers. “Always look for the colour, nice bright yellow colour and nice firm texture.”

Sea urchin is commonly seen as a sushi item but it can been eaten raw on a toast or cooked in a pasta dish for some added richness. Here’s a simple recipe to delight your guests on Fresh Ideas Start Here for Sea Urchin Pasta with Uni Miso Butter.

The sea urchin season runs through to March 2016.