[Sashimi Grade] Sea Urchin — Australian Long Spine

🌊 Wild Caught Australian Long Spine Urchin

The long spine sea urchin (Centrostephanus rodgersii) lives on the rocky reefs of Australia's cool south-east coast. It is taken by hand by divers, then the roe is cleaned, graded and laid into trays by hand, so every lobe arrives whole and ready to plate.

It is also a good urchin to eat with a clear conscience: long spine urchin grazes kelp reefs bare when its numbers run high, so harvesting it helps the reef recover.

✨ Why You'll Love It

• Taste: Sweet, clean and gently briny, with a creamy melt. Lighter and more delicate than short spine, so it never overwhelms rice or shellfish.
• Colour: Pale gold through to deep orange. Wild product, so the colour moves with the season and the feed, and that variation is normal.
• Whole lobes: Neatly laid out in the tray, straight to the plate without rebuilding.

🍣 How to Enjoy It

• Straight from the tray: A drop of soy and a touch of fresh wasabi. The best way to judge it.
• Uni don: Over a bowl of warm rice with shredded nori.
• Sushi: Gunkan, nigiri or hand rolls.
• With sashimi: Spooned over scallop, sweet prawn or kingfish.
• Uni pasta: Folded through hot spaghetti off the heat at the very end. Never cook it directly.

❄️ Handling

• Origin: Australia
• Keep: Refrigerated at 0–4°C. Uni is at its best on the day you collect it. Do not freeze.
• Raw seafood: If you are pregnant, elderly, very young or have low immunity, avoid raw seafood.

Australian uni, sweet and fresh from the reef. Limited and seasonal, so grab it while it's in.