Wild Sustainable Hand-Dived Uni Chemical Free Natural (Red Sea Urchin) (85g)

Diver-harvested red sea urchin roe from the Pacific waters off Vancouver Island, frozen in its own seawater. Velvety, creamy tongues with a sweet, briny depth of umami that nothing else in the sea quite matches. Serve it raw on warm rice, fold it through hot pasta where it becomes its own sauce, or use it to finish a risotto. HPP processed — no alum, no additives — with up to 30 days shelf life once thawed.

Ethically and sustainably harvested in the cold, clear waters of Canada. Flash frozen for the best quality. Wild Red Sea Urchin Uni has a distinct unique flavour.

85g x 4 pockets in a tray.

Two ways to use UniFresco
Method 1: Thaw the entire 85 g tray (for regular use)
This is the best option for chefs or home users who will use uni multiple times over days/weeks.
Step-by-step
1. Thaw in the refrigerator until fully thawed.
2. Open the Tray
    o Cut the top film carefully with a knife to remove it.
3. Use as needed (do not leave out at room temperature for extended periods of time)
4. When serving, remove only what you need from the tray.
5. Rinse/dip briefly to remove excess brine (choose one):
    o Fresh water
    o Sake
    o Another preferred liquid
6. Blot dry:
    o Place on a paper towel
    o Gently blot off excess moisture
7. Hold cold until plating:
    o Keep refrigerated or in a cooler during service
8. Plate and serve:
   o Sushi topping
   o Canapés
   o Robata-style service or other applications where the product may sit—it stays stable
9. Return unused thawed product to refrigerator
   o Reattach the snap-on lid to the bottom tray for convenient storage

After opening the tray
• Keep the tray refrigerated between uses.
• Store with removable lid attached to bottom tray
• Quality is best when consumed within 20 days of thawing (though it can be held up to 30 days under refrigeration).

Method 2: Take one portion from frozen (for single servings)
This is ideal when you only want a small amount and want the rest to stay frozen.
Step-by-step
1. Open the tray:
   o Cut the top film carefully with a knife to remove it.
2. Remove one frozen portion:
   o Pop out a single pocket like an ice cube from an ice cube tray.
3. Re-close and return to freezer:
   o Reattach the snap-on lid to the bottom tray
   o Return remaining frozen uni to the freezer
4. Thaw the single portion (choose one):
   o Refrigerator thaw: a few hours
   o Quick thaw: immerse in cool water or sake for 10–15 minutes
5. Finish for service:
   o Remove from liquid
   o Dab dry with a paper towel (or let air-dry for a few minutes)
6. Ready to use:
   o Plate as sushi topping, garnish, canapés, sauces, or other preparations

“Uni Juice” (the brine) — don’t discard
If you thaw the full tray, you may want to keep the brine (often called “uni juice”):
•  Rich uni umami flavor
• Lightly salted, so it won’t overpower
• Useful in:
   o Soups
   o Sauces
   o Dressings or finishing liquids