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Fresh Green Sea Urchin from Iceland
Uniquely flavorful
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
The fresh green sea urchin from Iceland is firm in texture, and fresh and briny in flavor
1 / 2
Fresh Green Sea Urchin from Iceland
Uniquely flavorful
The fresh green sea urchin from Iceland is firm in texture, and fresh and briny in flavor
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
These fresh green sea urchins from Iceland are in a globe-ish shape, and are covered in short sharp greenish spines. But its their bright orange gonads (called “uni” in Japanese restaurants) that are the star. These insides are firm and grainy in texture; they feel delicate, but are pretty sturdy. They have a fresh, briny, sweet flavor that is a truly unique gustatory experience.
Preparation And Pairings
Fresh Green Sea Urchin from Iceland is best served fresh, straight from the shell. You can garnish it with a squeeze of lemon and a sprinkling of salt, and eat it as is. You could also enjoy it as a ceviche, marinated in a yuzu juice and some oil.
Curious And Delicious
Sea urchins are in the same group as starfish and sea cucumbers—the phylum Echinodermata, or spiny skinned animals. Urchins have a hard shell that is covered in spines, which it uses to move around, to protect itself, and to trap algae to eat. But they also have small tube feet and small pinchers, which are used similarly to the spines. Sea urchins have a mouth, and it’s located on its underside, and is referred to as “Aristotle’s lantern.” It was named this way because Aristotle himself likened the urchin’s mouth to a lantern in his book, Historia Animalium.
Storage Instructions
Store your fresh urchin in the fridge, keeping the temperature between 0 to 5°C. To enjoy them at their freshest, please consume them within 48 hours.
These fresh green sea urchins from Iceland are in a globe-ish shape, and are covered in short sharp greenish spines. But its their bright orange gonads (called “uni” in Japanese restaurants) that are the star. These insides are firm and grainy in texture; they feel delicate, but are pretty sturdy. They have a fresh, briny, sweet flavor that is a truly unique gustatory experience.
Fresh Green Sea Urchin from Iceland is best served fresh, straight from the shell. You can garnish it with a squeeze of lemon and a sprinkling of salt, and eat it as is. You could also enjoy it as a ceviche, marinated in a yuzu juice and some oil.
Sea urchins are in the same group as starfish and sea cucumbers—the phylum Echinodermata, or spiny skinned animals. Urchins have a hard shell that is covered in spines, which it uses to move around, to protect itself, and to trap algae to eat. But they also have small tube feet and small pinchers, which are used similarly to the spines. Sea urchins have a mouth, and it’s located on its underside, and is referred to as “Aristotle’s lantern.” It was named this way because Aristotle himself likened the urchin’s mouth to a lantern in his book, Historia Animalium.
Store your fresh urchin in the fridge, keeping the temperature between 0 to 5°C. To enjoy them at their freshest, please consume them within 48 hours.
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