{"product_id":"port-phillip-bay-short-spine-sea-urchin-roe-uni","title":"Port Phillip Bay Short Spine Sea Urchin Roe (Uni)","description":"\u003ch3\u003e\u003cb\u003eWild Caught. Hand Harvested. Port Phillip Bay.\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003eShort-spined sea urchin (\u003ci\u003eHeliocidaris erythrogramma\u003c\/i\u003e) is native to the cool, clear water of \u003cb\u003ePort Phillip Bay\u003c\/b\u003e, 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eOZI UNI — Premium Australian Sea Urchin Roe\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003ePacked under the \u003cb\u003eOZI UNI\u003c\/b\u003e label, Product of Australia, \u003cb\u003e100g per tray\u003c\/b\u003e. 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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cb\u003eTaste Profile:\u003c\/b\u003e 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.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cb\u003eTwo Grades:\u003c\/b\u003e 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.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cb\u003eHow To Serve It\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cb\u003eStraight up:\u003c\/b\u003e On warm rice with a little fresh wasabi and a few drops of good soy sauce. Nothing else.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cb\u003eSushi \u0026amp; Sashimi:\u003c\/b\u003e Gunkan, hand rolls, or spooned over scallop and sweet prawn.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cb\u003eCooked:\u003c\/b\u003e Folded through pasta off the heat, over steamed egg, or on grilled bread with butter.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cb\u003eHandling\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cb\u003eOrigin:\u003c\/b\u003e Port Phillip Bay, Victoria, Australia\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cb\u003eWeight:\u003c\/b\u003e 100g net per tray\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cb\u003eGrade:\u003c\/b\u003e Sashimi — eat raw\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cb\u003eKeep:\u003c\/b\u003e 0–4°C. Eat the day you collect it; uni is at its best within 24 hours and does not freeze well.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cb\u003eNote:\u003c\/b\u003e Wild product. Colour runs from pale gold to deep orange with the season and the feed, and that variation is normal.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Madam Seafood","offers":[{"title":"100g Select","offer_id":46167351427116,"sku":"TEMP0009","price":65.0,"currency_code":"AUD","in_stock":true},{"title":"100g Premium","offer_id":46167351459884,"sku":"TEMP0010","price":78.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0378\/7292\/6764\/files\/e02cfc07b8891f321663a52d6b6a3ab1.jpg?v=1789381393","url":"https:\/\/www.madamseafood.com.au\/products\/port-phillip-bay-short-spine-sea-urchin-roe-uni","provider":"Madam Seafood","version":"1.0","type":"link"}