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Four Star Seafood and Provisions

Sea Urchin (Ft. Bragg) - ea

$9.95

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.


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Origin: Fort Bragg
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.

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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