Sea Urchin Heliocidaris erythrogramma

Sea Urchin

Sea urchins are renowned around the world for their exquisitely flavoured gonads, which are the only edible parts. They are a popular and traditional Japanese cuisine, particularly in sushi where they are considered a delicacy, As Australians begin to appreciate the unique flavours, this delicacy will appear on more menus.

Because of its strong flavour, sea urchin roe tends to be used as an additional flavouring for seafood dishes. It can be consumed raw (with lime jiuce, fish sauce or chilli sauce), and is also used in the preparation of sauces or for flavouring pasta.

Taste

FlavourOilinessMoisture
Strong High Moist

Wines

A crisp wine such as a youthful Riesling is recommended with sea urchin. However, the other ingredients in the dish will influence the selection of an appropriate wine.

Nutrition Information (average quantity per 100g)

Energy 2984 (710 Calories) Fat (total) 50 g Alpha‐linolenic acid na
Protein 21.1 g Saturated fat na Docosahexaenoic acid na
Cholesterol

na

Monounsaturated fat na Eicosapentaenoic acid na
Sodium na Polyunsaturated fat na