Fort Bragg

Purple Sea Urchin (Ft. Bragg) - ea


The Small Purple Urchin are considered to be an invasive species in the Bay Area as they ravage our kelp forests.

You can help this problem by eating them!

They have some of the most delicious roe that we have tasted in awhile.

Origin: Fort Bragg
Method of Capture: Diver-Caught
Wild or Farmed: Wild

Invasive Species

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.

Urchin can be eaten raw, stirred into rice, or onto pasta. The creamy texture makes it a great addition to creamy sauces or compound butters.

It's a very good question! In general, there is nothing regulatory that either makes something sushi-grade or not. We use our best judgement from being chefs to now being intimately connected to the seafood industry and also being a huge fan of sushi to determine whether or not something is sushi-grade. Some things help us make our decision.

  1. One might be how the fish was bled. If a fish is not bled properly, it won't be good for sushi. Not because it isn't fresh, but the blood imparts a flavor that is undesirable for raw seafood.
  2. Surprisingly, most of the fish used for sushi here is previously frozen for convenience. When served raw, the freezing doesn't affect the texture or flavor of the fish very much. However, we prefer tuna that hasn't been frozen.
  3. Generally, we will recommend something as sushi-grade if we personally know how long the fish has been out of water, how well it eats raw (some fish will never be sushi-grade, because it doesn't have a nice mouthfeel), and how it's been treated after it was caught.

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.

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