Riviera Seafood Club's Wild-Caught Uni, also known as Sea Urchin, is sustainably and responsibly wild-caught in Mexico, USA, Canada, or Japan. Uni presents a deep, rich ocean flavor and is very high in umami flavor as well; it is complemented by a delicate, creamy, and buttery texture. Our Sea Urchin is of the highest quality sashimi grade delivering an unrivaled flavor profile with a softly-sweet brine on the finish.
All orders of Wild-Caught Uni (Sea Urchin) are individually packaged and shipped using express overnight delivery. Each 100 gram tray packs 10-15 roe are hand caught by divers off the Pacific coastal waters from Canada, California and Mexico and delivered to your table in two days (one day for processing, one day for delivery). Uni is an extremely delicate seafood. In order to guarantee our freshness, each shipment is packaged securely to maintain proper temperatures. If you are intending to consume the seafood raw, do not freeze as this will ruin the integrity of the uni.We guarantee that our wild-caught uni (sea urchin) is the best quality that you can find, perfect for sushi, sashimi.
Scientific Name: Echinoidea
Japanese Name: Uni
Alternative Name: Sea Urchin
Cut: Roe (no shell)
Flavor: Deep, rich ocean flavor, very high in umami
Texture: Delicate, creamy and buttery
Source: Wild in or near Northern Baja, Santa Barbara, Washington state, or Japan (inquire further for more details on this week's supply)
Method of Harvest: Diving
Shipping Packaging: Fresh
Sushi Grade: Yes
Recommended Preparation: Sashimi or Sushi
Not Recommended for Grilling
Uni will come fresh and should be kept in the refrigerator. You can store these trays for up to three days for sashimi use or one week for cooking preparations. We do not recommend storing in the freezer as thawing causes the pieces to liquify, but it is still usable-- so long as it's used within one month of freezing. FYI-- we love using our forgotten thawed uni for a creamy pasta sauce!
I admit it. From the first moment I tasted sea urchin, in Hawaii, I was hooked. But only on absolutely fresh uni. When it’s fresh, it has no hint of bitterness and no trace of dry, crusty, chocolates color on its edges. It’s just briny, sweet, and soft like a great raw oyster. I’ve tasted Japanese uni and Santa Barbara uni at the same time. I think I prefer Santa Barbara because it seemed sweeter and fresher. But, if I were in Japan or Australia, I think I would prefer the local uni for the same reasons. Riviera’s uni meets all my criteria for uni. It is expensive, to be sure, so I must eat it less often than I would prefer. But, I will order it, again and again.
Wild-Caught Uni (Sea Urchin)
Wild-Caught Uni (Sea Urchin)
The UNI is very good, one thing is time the defrost not too early and not too late, I took it out from the freezer about 2 hrs and put in fridge and maybe 1/2 hr from fridge before serving. Their UNI has the OMG taste - very good.
fresh uni and salmon, perfect delivery
Amazingly fresh and delicious!!
Love the uni, super fresh and deliciously umami.
Niluka de Pinto
Amazing quality! Delicious!
Amazingly sweet and fresh uni!
Riviera Seafood Club's uni is fresh, sweet, creamy with just the right touch of brininess. It is excellent in value too ~ when compared to ordering uni a la carte at a restaurant where quality and quantity can vary. I love, love, love your uni! Thank you for providing a way for me and my parents to enjoy high-end quality uni at home! It reminds us of our visits to Japan where they serve the uni, freshly cracked open in its own shell.
Loved the Uni
I have to learn how NOT to inhale this product. It deserves to be savored slowly like the delicacy that it is. RSC informed me that when I ordered it, the quality from their suppliers wasn't quite up to snuff. They told me that I should wait a week, until the supply and quality issue was resolved. I love customer service like this! Real communication between the customer and the source, making sure I'd get the highest quality sea urchin that was available. It was worth the wait.