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, Light
Parrotfish are a wrasse much like Hog Fish and Tautog. Very moist flesh offers a light white substitute for more expensive Snappers. The Skin has a gorgeous Blue Green tint that retains during cooking. This is a color under used in culinary plating, especially in a protein. Very versatile in applications. Snapper applications are suitable for Parrotfish. Saute, Broil, Grill, Poach.
Lean, Succulent, Clean
Mangrove Snapper love shallow tidal currents. Typically found near stands of Mangrove Trees in areas where tidal waters flow in and out. Strong swimming and voracious eating result in complex and moderate flavors. Ceviche, Steam, Saute, Pan Roast.
Light, Clean, Moist, Flakey
Skate is in the ray family and essentially the wing is used in cooking. They have a unique striation in the flesh that produces more of a "shred" than flake. The flesh is very soft and has a line of cartilage running down the muscle striation. The "Fillet" typically refers to a wing that is free of skin and cartilage. "Peeled" refers to skin off cartilage in, and "Whole" is skin on cartilage in. SeafoodS.com offer all forms of Skate wing. Saute, Fry, Broil, Stuff.