To introduce today's recipe, we ventured into the depths of the sea, where a curious-looking, highly appreciated, and ...

Sea urchin or uni is definitely an acquired taste. But, what part of this unique shellfish are you actually eating when you ...

In its May issue, the editors of Food & Wine magazine annointed uni, or the roe (the only edible part) of a sea urchin, “the new bacon.” Their trend spotters found uni in haute cuisine dishes ...

Sushi lovers think of sea urchin roe as the Japanese delicacy called uni, a coral-colored, spongy-velvety, sexy-tasting maritime fluff perched atop a puck of seasoned rice. Few Americans realize ...

Sea urchin roe is an acquired taste. Served as sushi, uni -- the Japanese word for this delicacy -- is actually the reproductive organ of the sea urchin. One of the most highly valued coastal ...

That’s right, sea urchin roe. It may come as a surprise to most local residents, but some of the most highly sought after uni in the world is harvested right off of their coast.

The Pacific purple sea urchin's appetite for kelp threatens marine ecosystems along the California coast as it ravages the "lungs of the ocean." The solution, biologists say, might be on our plates.

Sea Urchin Harvest is run out of Moruya, on the far south coast of NSW. ( ABC South East NSW: James Tugwell ) "You've got to have A-grade, really high-quality market produce.

This writer’s go-to at the sushi bar has long been uni, the egg-yolk-colored mass that I always thought was sea-urchin roe, but is described in “Changing the Menu” as the spiny creature’s ...