Unifresco Red Sea Urchin Roe in segmented tray, showcasing premium Canadian uni with rich orange color and fresh texture, ideal for gourmet seafood dishes.

Red Sea Urchin Roe (Uni)

Name: Red Sea Urchin Roe (Uni)
Brand: SAQUA
SKU: UNISEAR85G
Price: 35.00 GBP
Availability: InStock

£35.00

Net: 85g Vancouver Island, British Columbia, Canada Wild-caught

Diver-harvested red sea urchin roe from the Pacific waters off Vancouver Island, frozen in its own seawater. Velvety, creamy tongues with a sweet, briny depth of umami that nothing else in the sea quite matches. Serve it raw on warm rice, fold it through hot pasta where it becomes its own sauce, or use it to finish a risotto. HPP processed — no alum, no additives — with up to 30 days shelf life once thawed.

£35.00

Red sea urchin roe — uni — from the cold Pacific waters surrounding Vancouver Island, Canada. The species is Mesocentrotus franciscanus, the giant red sea urchin, and the roe is harvested by divers, processed using Unifresco's High-Pressure Processing (HPP) technology, and frozen in its own seawater in a segmented tray. Each tray contains vibrant orange-gold tongues with a velvety, creamy texture and a flavour that is sweet, briny, and deeply savoury — a natural concentration of umami that is difficult to compare to anything else in the sea.

Uni is one of the defining ingredients of Japanese cuisine, but it has a long history in Mediterranean and French cookery too. The HPP process used by Unifresco preserves the texture and flavour of the raw roe without the use of alum or chemical treatments, and gives it a refrigerated shelf life of up to 30 days once thawed — a significant advantage over conventional fresh uni, which deteriorates rapidly. This makes it practical for home cooks in a way that fresh uni rarely is. The seawater the roe is packed in carries its own umami and can be used in sauces and broths. Serve it raw on warm sushi rice, fold it through hot pasta where it melts into a natural sauce, or use it to finish a shellfish risotto. One 85g tray serves two as a pasta course.

Producer: Unifresco, Vancouver Island, Canada. Diver-harvested red sea urchin, processed using proprietary HPP technology. 100% natural — no alum, no chemical treatments, no additives.

Ingredients: Red sea urchin roe (Mesocentrotus franciscanus), seawater.

Storage: Store frozen at -18°C or below. Thaw overnight in the fridge before use. Once thawed, refrigerate and use within 5 days. Do not refreeze after thawing.

Net: 85g

Allergens: Shellfish (sea urchin).

Thawing: Place the sealed tray in the fridge overnight. The uni will be ready to use the following day. Do not thaw at room temperature or in water — the roe is delicate and degrades quickly with heat.

Serving raw (the purest way): Remove the tongues carefully from the tray using a small spoon or chopsticks. Lay them on warm, lightly seasoned sushi rice with the smallest touch of wasabi. This is uni at its most direct — sweet, briny, and creamy against the warmth of the rice. It also works on its own as a course, arranged on a chilled plate with nothing more than a few drops of good soy and a squeeze of yuzu or lemon.

Uni pasta: Cook linguine or spaghetti until just short of al dente, reserving a cup of the starchy pasta water. In a pan, soften finely diced shallots and garlic in unsalted butter with a splash of oil. Add fresh chilli if you want heat. When the shallots are translucent, add a glug of white wine and let it reduce. Transfer the drained pasta to the pan. In a small bowl, break down four to six uni tongues with a fork, loosening them with a few tablespoons of pasta water — the starch in the water helps the uni emulsify into a sauce without the need for cream. Add the broken-down uni to the pasta and toss until every strand is coated. The residual heat does the work. Serve immediately.

Finishing a risotto or shellfish dish: Stir two or three uni tongues through a finished risotto or shellfish broth just before serving. The heat will soften them into the dish, adding a rich, savoury depth. Do not cook the uni directly over heat for any length of time — it loses its texture and flavour quickly.

Using the seawater: The liquid in the tray is packed with umami. Strain it and use it to season a dashi, a shellfish broth, or a butter sauce. A small amount adds a surprising amount of depth.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Red sea urchin roe — uni — from the cold Pacific waters surrounding Vancouver Island, Canada. The species is Mesocentrotus franciscanus, the giant red sea urchin, and the roe is harvested by divers, processed using Unifresco's High-Pressure Processing (HPP) technology, and frozen in its own seawater in a segmented tray. Each tray contains vibrant orange-gold tongues with a velvety, creamy texture and a flavour that is sweet, briny, and deeply savoury — a natural concentration of umami that is difficult to compare to anything else in the sea.

Uni is one of the defining ingredients of Japanese cuisine, but it has a long history in Mediterranean and French cookery too. The HPP process used by Unifresco preserves the texture and flavour of the raw roe without the use of alum or chemical treatments, and gives it a refrigerated shelf life of up to 30 days once thawed — a significant advantage over conventional fresh uni, which deteriorates rapidly. This makes it practical for home cooks in a way that fresh uni rarely is. The seawater the roe is packed in carries its own umami and can be used in sauces and broths. Serve it raw on warm sushi rice, fold it through hot pasta where it melts into a natural sauce, or use it to finish a shellfish risotto. One 85g tray serves two as a pasta course.

Producer: Unifresco, Vancouver Island, Canada. Diver-harvested red sea urchin, processed using proprietary HPP technology. 100% natural — no alum, no chemical treatments, no additives.

Ingredients: Red sea urchin roe (Mesocentrotus franciscanus), seawater.

Storage: Store frozen at -18°C or below. Thaw overnight in the fridge before use. Once thawed, refrigerate and use within 5 days. Do not refreeze after thawing.

Net: 85g

Allergens: Shellfish (sea urchin).

Preparation / Cooking

Thawing: Place the sealed tray in the fridge overnight. The uni will be ready to use the following day. Do not thaw at room temperature or in water — the roe is delicate and degrades quickly with heat.

Serving raw (the purest way): Remove the tongues carefully from the tray using a small spoon or chopsticks. Lay them on warm, lightly seasoned sushi rice with the smallest touch of wasabi. This is uni at its most direct — sweet, briny, and creamy against the warmth of the rice. It also works on its own as a course, arranged on a chilled plate with nothing more than a few drops of good soy and a squeeze of yuzu or lemon.

Uni pasta: Cook linguine or spaghetti until just short of al dente, reserving a cup of the starchy pasta water. In a pan, soften finely diced shallots and garlic in unsalted butter with a splash of oil. Add fresh chilli if you want heat. When the shallots are translucent, add a glug of white wine and let it reduce. Transfer the drained pasta to the pan. In a small bowl, break down four to six uni tongues with a fork, loosening them with a few tablespoons of pasta water — the starch in the water helps the uni emulsify into a sauce without the need for cream. Add the broken-down uni to the pasta and toss until every strand is coated. The residual heat does the work. Serve immediately.

Finishing a risotto or shellfish dish: Stir two or three uni tongues through a finished risotto or shellfish broth just before serving. The heat will soften them into the dish, adding a rich, savoury depth. Do not cook the uni directly over heat for any length of time — it loses its texture and flavour quickly.

Using the seawater: The liquid in the tray is packed with umami. Strain it and use it to season a dashi, a shellfish broth, or a butter sauce. A small amount adds a surprising amount of depth.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

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