ABOUT SEA URCHIN

BUYING UNI

If you are interested in purchasing uni for your restaurant or special event, please contact one of the processors below:

BEACH WHALEO 5440 Beach Blvd. Buena Park, CA 90621 714-521-5555	OCEAN FRESH SEAFOOD PRODUCTS 350 N. Main St. Fort Bragg, CA 95437 707-964-1394
BLUE SEA MARINE UNI, INC. 712 S. Ceres Ave. Los Angeles, CA 90021 213-626-2557	OCEAN QUEEN 87, INC. 4511 Everett Ave. Vernon, CA 90058 323-585-1200
CATALINA OFFSHORE PRODUCTS 5202 Lovelock St. San Diego, CA 92110 619-297-9797	PACIFIC RIM SEAFOOD PO Box 2647 Fort Bragg, CA 95437 707-962-0877
FISHERMEN'S MKTNG ASSN OF SAN DIEGO 8021 Lemon Ave. La Mesa, CA 91941 619-871-8021	QUALITY SEAFOOD, INC 100 S. Intnatl. Boardwalk Redondo Beach, CA 90277 310-316-8782
JOHNNY'S FISH 1629 S. La Brea Blvd. #3 Los Angeles, CA 90019 213-447-3196	SANTA BARBARA UNI, INC. 721 Commercial Ave. Oxnard, CA 93030 805-483-7981
MARUHIDE MARINE PRODUCTS 2145 W 17th St. Long Beach, CA 90813 562-435-6509	SANTA BARBARA FISH MARKET, INC. 117 Harbor Way A Santa Barbara, CA 93109 805-965-9564
MARUJU SEAFOOD 1577 Cota Ave. Long Beach, CA 90813 562-628-9833	SEA STEPHANIE FISH P.O. Box 262, Los Alamos, CA 93448 Santa Barbara, CA 93108 805-708-4969
	TRADEWIND SEAFOOD 1505 Mountain View Ave Oxnard, CA 93030 805-483-8555

QUALITY

Early in their work, the members of the Commission felt that quality was a key target to direct their focus. The quality of the ocean environment in terms of water and habitat quality certainly is important. But, the quality of sea urchin products in the marketplace is critical to strengthening the economics and financial rewards for processors and divers alike.

To ensure quality uni the Commission established comprehensive “Best Practices” standards for use by divers and processors. When these Best Practices become the industry norm, customers worldwide will know that uni harvested and produced in California will provide a pleasing and unique seafood selection for the public. Furthermore, they will know when they buy from California, they can count on consistent high quality that is true to how it is represented. As consumers learn about quality uni and the reliable quality of uni from California, it is anticipated they will prefer California uni to other competing products.

To begin the process of improving quality it was necessary to first define what quality uni means. The Commission identified four main attributes of uni that needed to be considered: texture, freshness, color and taste. Texture for quality uni is creamy, firm but light and buttery. Uni freshness entails having a salty, clean ocean scent. The color should have brighter hues of gold, yellow and orange. The taste is sweet, crisp and clean for high quality uni.

The Commission also adopted the following grade names and standards of quality to encourage uniformity throughout the industry, to help retail and consumer customers make better purchasing decisions, and to give assurance of product quality.

“California Gold” - bright gold, yellow or orange color; firm buttery texture; fresh salty ocean scent; and with a sweet buttery taste. Uni sections are large and complete intact pieces. This is exceptionally high-grade uni for use in top quality sushi. (formerly grade A)

“Premium California” - gold, yellow or orange color but less brilliant than California Gold; firm buttery texture; salty ocean scent; with a crisp and nutty taste. Uni sections are smaller but still primarily intact pieces. Premium uni is used for sushi, soups, salads, or combination dishes where uni is the featured item. (formerly grade B)

“Select California” - medium hues of yellow and orange or even tending to brown in color; salty ocean scent; softer creamy texture; with a more neutral nutty taste. Uni may be intact sections but can consist of broken pieces of the other grades. Frequently Select is packaged and shipped frozen. Uses include soups, sauces and dishes where the uni is mixed with other ingredients, including other seafood. (formerly grade C)

SUSTAINABLE MANAGEMENT (VIDEO)

FROM OCEAN TO RESTAURANT

With a sharp knife or shears, cut a neat circle out of the shell top. Use a towel or gloves to protect your hands.
(Stephen Osman / Los Angeles Times)

Remove the cut-out circle (it should be about 3 inches around) from the shell, using the knife and a spoon.
(Stephen Osman / Los Angeles Times)

Discard the liquid from inside the shell, and using a spoon, remove and discard the black parts.
(Stephen Osman / Los Angeles Times)>

Spoon out the clusters of orange roe from inside the shell, keeping them as whole as possible.
(Stephen Osman / Los Angeles Times)

Reserve the clusters of roe and carefully rinse out the inside of the sea urchin shell. Then, place crushed ice inside the sea urchin shell and arrange the clusters of roe on top of the ice.
(Stephen Osman / Los Angeles Times)