Chilled Whole Sea Urchin

Split open at the market and packed on ice, these whole specimens show off five deep golden tongues of flesh set inside a dark, spiny shell — as much a centrepiece as an ingredient.

The taste is rich, sweet and unmistakably oceanic, closer to a savoury custard than to any other shellfish, and the texture is soft enough to spread.

What you get

• 2 kg total, priced per kilogram
• Whole shells, cleaned and opened
• Deep golden flesh, graded for colour
• Packed on ice for the journey

Storage

Keep as cold as possible — 0–2°C — and use the same day for the best texture. Do not freeze: the flesh breaks down badly once thawed.

Serving

Spoon it straight from the shell with a little soy and wasabi, lay it over warm rice, or fold it through pasta with butter and lemon zest at the very last moment.