Fish

Sea Urchin

Sea urchin is eaten primarily for its gonads—marketed as uni—the soft, briny-sweet lobes inside a spiny globe shell. Species and diet (especially kelp) drive colour from pale gold to deep orange and flavour from mild cucumber-ocean to intense iodine. Live whole urchins and tray-packed uni both appear in sushi bars; freshness is everything, as uni turns bitter and grey quickly. Spoon onto rice, toast, pasta, or eggs; chill but do not freeze if you can avoid it (freezing damages the creamy structure). Some cuisines also use roe in sauces and butters. Handle spines with care when cracking whole animals; scoop lobes cleanly away from the dark digestive tract.

Also known as: Uni, Ricci di mare, Oursin, Sea Urchin, Erizo

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Roe

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Green Sea Urchin

Strongylocentrotus purpuratus

Uni

Purple Sea Urchin

Characteristics

Preparations

ChilledFreshLightly CuredLiveRawTray Packed

Provenance

Day BoatDivers CaughtResponsibly SourcedSeasonalSustainable

Sources

AquacultureOutdoor FarmedWild

Traits

BrinyCreamyDelicateOceanicRichSweet-Savoury

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 130

Amount per 100 g

Total Fat 4.72 g
Saturated Fat 1.02 g
Trans Fat 0 g
Monounsaturated Fat 1.94 g
Polyunsaturated Fat 2.15 g
Cholesterol 58.6 mg
Sodium 75.1 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.2 g
Water 77.1 g

Detailed nutrients

Energy 130 kcal
Water 77.1 g
Protein 20.2 g
- Animal Protein 19.1 g
Fat 4.72 g
- Saturated Fat 1.02 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 2.15 g
  - Omega-3 0.86 g
  - Omega-6 1.08 g
Vitamins 47.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.08 mg
- Vitamin B5 — Pantothenic Acid 0.71 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 11.8 µg
- Vitamin B12 — Cobalamin 2.6 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.58 mg
- Vitamin K 0.5 µg
Minerals 339 mg
- Major Minerals 277 mg
  - Calcium 41 mg
  - Sodium 75.1 mg
  - Potassium 161 mg
- Trace Minerals 62 mg
  - Iron 0.6 mg
  - Zinc 0.4 mg
  - Iodine 61 µg
Salt 0.19 g
- Sodium Chloride 0.19 g
Cholesterol 58.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2.6 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 4.08 · vitamin-b5-pantothenic-acid: 0.71 · vitamin-b6: 0.4 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 11.8 · vitamin-d: 1.5 · vitamin-e: 0.58 · vitamin-k: 0.5 ·

Minerals

Sodium: 75.14 · Potassium: 161 · Calcium: 41 · Iron: 0.6 · Zinc: 0.4 · Iodine: 61 ·

Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.

In the kitchen

Culinary partners and combinations that usually underperform with Sea Urchin.

Pairs well with

Classic and complementary matches

Butter
EggUni pasta/omelette
LemonRaw
Nori
RiceSushi
Soy Sauce

Usually avoid with

Often clash in flavour or tradition

History

3000 BCE

Coastal foragers worldwide ate sea urchin from intertidal rocks and shallow reefs.

1600JP

Japanese cuisine refined uni as a seasonal sushi and donburi luxury tied to clean cold waters.

1800IT

Mediterranean cooks used ricci di mare on pasta and crostini along southern Italian coasts.

1990

Global sushi culture and air freight made tray uni a worldwide fine-dining staple.