Four Star Seafood and Provisions
Sea Urchin (Ft. Bragg) - ea
Whole sea urchin, diver-caught from the waters of Fort Bragg. It's a great time of year for them as their roe is really filling out and getting fatty. Limited!
Freeing the delicious, creamy roe from the shell is very easy. Simply use a chef's knife to whack the urchin along one of its segments and lay it open. The uni will range in hue from off-white to deep orange or dark red. Scoop your roe out with a spoon and delicately clean it off in ice-cold water. Let it dry on a paper towel.
Method of Capture: Diver-Caught
Wild or Farmed: Wild
Good Alternative MSC
The whole urchin is red to purple with long spines, the edible part is light pink to orange. It is thick, creamy, and buttery with a very strong minerality and sea flavor.
Store your seafood in the coldest part of the refrigerator at 32 degrees for up to 3 days.
In the refrigerator we recommend removing the fillets from their packaging and wrapping them carefully in 2 layers of paper towels to absorb any moisture and firm the fish up for cooking and consuming.
If you don’t plan to consume the fish within 3 days, simply place in the freezer.
To thaw: place seafood in the refrigerator overnight.