Port Phillip Bay Short Spine Sea Urchin Roe (Uni)

Wild Caught. Hand Harvested. Port Phillip Bay.

Short-spined sea urchin (Heliocidaris erythrogramma) is native to the cool, clear water of Port Phillip Bay, and divers take it by hand, one urchin at a time — there is no other way to harvest it. The roe is cut, cleaned and graded within hours of the dive, then set into trays without alum, so what you taste is the urchin and nothing else.

OZI UNI — Premium Australian Sea Urchin Roe

Packed under the OZI UNI label, Product of Australia, 100g per tray. Every lobe is laid out whole and unbroken: this is uni you can serve straight from the tray to the plate without rebuilding it first.

• Taste Profile: Sweet, clean and creamy, with a mineral finish and none of the iodine bitterness of older roe. Australian short-spine runs richer and less briny than long-spine.

• Two Grades: Both trays are 100g. The Premium grade is selected for the brightest colour and the firmest, fullest lobes — the tray to put in front of a guest. The Select grade is the same roe, graded a step down on appearance, and is the one to use when it is going into a dish.

How To Serve It

• Straight up: On warm rice with a little fresh wasabi and a few drops of good soy sauce. Nothing else.

• Sushi & Sashimi: Gunkan, hand rolls, or spooned over scallop and sweet prawn.

• Cooked: Folded through pasta off the heat, over steamed egg, or on grilled bread with butter.

Handling

• Origin: Port Phillip Bay, Victoria, Australia

• Weight: 100g net per tray

• Grade: Sashimi — eat raw

• Keep: 0–4°C. Eat the day you collect it; uni is at its best within 24 hours and does not freeze well.

• Note: Wild product. Colour runs from pale gold to deep orange with the season and the feed, and that variation is normal.