
Maine Sea Urchin
Uni "Roe" is a delicacy in ultra-fine dining. Beautiful yellow.
Creamy, Light Sea Flavor
Quick Facts
Commonly Known As:
Maine Uni, Green Urchin,
-
Species Name
Uni
-
Latin Name
Strongylocentrotus droebachiensis
-
Origin
Gulf Of Maine
-
Harvest Method
Hand Cultivated
-
Range & Habitat
North Atlantic & New England
-
Producer
New England Fleet

Range & Habitat
New England Fleet
New England was once the wealthiest region in the United States. Between 1850 and 1910 New Bedford was considered the whaling capital of the world. At this time whale oil and by products were more valuable than any other natural resource next to gold. The Seamen hunting these mammals were some of the richest men of their time building huge mansions along the coastline of New Bedford. They assembled the finest modern fishing fleets to hunt this ocean gem and nearly drove the whale to extinction. Today, New Bedford has transformed itself into a large scallop port along the Eastern Seaboard and produces the largest amount of shucked meats for our domestic consumption. In keeping with SeafoodS.com's commitment to providing complete regional solutions, our team has also layered in day-boat producers and aqua-culture artisans in Nantucket, Cape Cod, Boston, Glouster and many other local fisheries of the Northeast.
You Might Also Like These
Moist, Flakey, Paper White, Mild
Blue Moki is in the same Family as Trumpeter. Blue Moki has a very moist and light "Sea Bass" flavor and texture. The Blue Moki has all of the culinary applications of Cods, Sea Basses, Snappers, and Sea Breams. It is versatile and appealing in all aspects of dining. From the highest caliber of fine dining to the absolute best fish sandwich available.
Robust, Sweet
Silver Mouth Snapper or Iron Jaw is an adventurous predator, swimming against strong currents around deep water ledges to obtain his favorite fishy fair. With this rigorous feeding routine, the Lehi stays lean and mean, providing firm pink flesh and a flakey flavorful finished menu selection. Lehi boasts one of the most robust flavor profiles in the group. A real fish eaters’ fish.
Silky, Moist, Firm, Robust
A great susbstitute for more expensive "Hamachi and Kompachi". The Wild Yellowtail has a little less fat content than farmed fish, but all of the robust flavor. The Wild Yellowtail, at a lower cost, offer a much broader range of culinary applications. Seared Rare or cooked throughout, the Wild Yellowtail comes out perfect in the lowest to highest culinary experience and ability. Perfect fish for a young staff just learning the ropes. Turn them loose Chef.