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Sea Urchin Roe (Japanese Uni)

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Sea Urchin Roe (Polpa di Riccio di Mare, Huevas de Erizo de Mar or Uni in Japanese) - this soft, orange-coloured, protein-rich delicacy is wonderful on pasta or toast, or use to add intense flavours of the sea to soups and sauces. In Japan where sea urchin roe is called uni, it is most commonly used on nigri sushi. This sea urchin roe is from Mediterranean sea urchin and is produced in Sardinia using traditional artisan methods.

Strictly speaking sea urchin roe isn't actually roe but the sex organs of the sea urchin (which produce the roe). Traditionally thought to be an aphrodisiac.

Store in a dry and cool place, avoid direct sunlight. Once opened, keep refrigerated and consumed within 3 days.

Spaghetti with Sea Urchin RoeCook the spaghetti in boiling salted water. While cooking, fry some garlic in a pan with a little olive oil. When the spaghetti is ready, drain and add to the garlic along with the sea urchin roe. Stir for a few seconds then add a little choped parsley and black pepper.


Blue Marlin

Product of Italy

Ingredients: Sea Urchin Roe (Paracentrotus Lividus), Water, Sea Salt. May contain traces of other molluscs, crustaceans and fish.

Code [050-RF0-003]

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