Wild-Caught Uni (Sea Urchin)

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Note: Orders may be delayed due to Federal holidays.

  • 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.

    • Species: Uni
    • 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
    • Sustainable: Yes
    • Responsible: Yes
    • 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!