Below is a summary of why our farmed sea urchins are unique and exceptional.

I. Introduction: Addressing the Collapse of Wild Uni Quality

The pursuit of high-quality uni (sea urchin roe) is challenged by diminishing wild populations and severe quality inconsistencies in harvested product. The green sea urchin population in Maine is in collapse due to overfishing, compounding the difficulties of sourcing a premium product. This paper presents a comprehensive quality and supply solution through advanced aquaculture, highlighting the superior, consistent, and sustainable product offered by Springtide Seaweed.

II. The Critical Role of Diet in Uni Quality

Uni quality is fundamentally determined by the sea urchin's diet. Suboptimal wild diets and questionable harvesting practices have led to pervasive quality issues in the market.

A. Wild Diet Deficiencies

Many wild urchins in the Gulf of Maine suffer from inadequate or less-than-optimal diets due to the loss of kelp beds. This natural food scarcity directly impairs the flavor and texture of the resulting uni.

B. The Problem of Contamination and Artificial Color

A significant amount of wild Maine urchins are harvested directly under salmon pens, where they consume salmon waste and excess fish feed. This feed contains the pigment astaxanthin, which gives the uni a vibrant pink color.

• The Deception: While consumers often grade uni by its color, the astaxanthin-induced color is artificial and often masks a "fishy" taste resulting from the poor diet. Consumers are frequently unaware they are purchasing visually appealing but poor-quality uni.

C. The Springtide Seaweed Advantage

Springtide Seaweed, the only fully integrated green sea urchin farm in the US and the largest fully integrated organic seaweed farm in the US (growing over 5 species), controls the entire supply chain from seed to harvest. Our urchins are fed a proprietary blend of kelp and other seaweeds we grow on our Maine farms, providing the ideal diet that results in:

• Amazing, clean flavor and umami.

• Naturally vibrant color.

• Firm, desirable texture.

III. The Perishability Crisis and Chemical Interventions

Uni is among the most perishable seafood products, creating challenges for traditional harvesting and distribution that processors often address with flavor-damaging interventions.

A. Short Shelf Life

• Wild Urchins: Live wild urchins only maintain peak quality for approximately 2 days after harvest, although they may survive for 3–9 days.

• Shucked Uni: Once the roe is removed from the shell, its peak quality (for raw consumption) is only 1 to 2 days before quality falls off dramatically.

B. Harmful Processing Techniques

To extend shelf life and maintain firmness, many processors resort to additives:

• Alum: A hydrated sulfate salt of aluminum is often added to keep shucked uni firm. This chemical produces an unpleasant, bitter, fishy, or chemical taste.

• Brine: While a specialized, expensive brine enriched with nitrogen can marginally extend shelf life, most processors use cheap seawater. Seawater brine does not increase shelf life, risks bacterial contamination, and causes a significant loss of flavor and texture.

IV. The Springtide Solution: Live Shipping and Temperature Control

A. The Sea Hedge Hog ExpressTM

Springtide Seaweed ensures the highest possible quality by utilizing its Sea Hedge Hog ExpressTM shipping method. We ship our urchins alive in water directly to the kitchen.

• Freshness as the Gold Standard: Like oysters, freshly shucked uni is the absolute gold standard for quality and taste. This method allows the urchins to be "harvested" and served within minutes of being shucked, preserving the uni's natural flavor and firm texture.

• Ultimate Quality Timeline: The highest quality uni is taken from urchins harvested within hours of processing and served within 48 hours—a standard easily met by our live-shipping model. Live urchins in the shell can retain quality for 3 to 9 days when stored correctly.

B. Critical Temperature Requirements

To maximize the short shelf life and preserve the texture of uni (shucked or live), precise temperature control is non-negotiable.

• Ideal Storage Temperature: Uni must be stored at 32F to 34F, around 0C.

• Why Colder is Essential: Standard commercial refrigerators (often 40F are too warm. The colder temperature minimizes spoilage by slowing bacterial growth, enzyme action, and preserves the delicate texture, preventing it from becoming mushy or "melting."

The shift to a controlled, sustainably farmed product that prioritizes live delivery and strict temperature adherence represents the future of premium uni supply, offering chefs and consumers consistent, natural, and unparalleled quality.