Special Flash Sale:

Purple Urchin UNI from Fort Bragg


PRE ORDER by 11PM tonight (8/13)

for delivery Saturday

Enjoy these sustainable, briny, luxurious delicacies harvested to order. We’ll add them to your Friday flash sale order for Saturday delivery.

For this first offer only, enjoy 10% off your orders, so don’t miss out on these local delicacies that are bound to elevate your cooking and support environmental conservation (read more about that below)!

Dear ,


We are thrilled to announce a special flash sale to enjoy one of the most prized flavors of our coast; fresh, sustainably sourced Purple Sea Urchins, from Fort Bragg! Your fisherman Tom Trumper is diving with this three sons to not only bring us this amazing treasure, but to help save the kelp forests from the purple urchins barrens that are devastating our vital coastal ecosystems. Read more about it in this National Geographic article. Talk about win-win-win!


How it Works: these will be harvested to order and ready to ship out Friday! We’ll add them to your flash sale order, or you can order just uni (order minimums and shipping charges apply).


We’ll see how long these are available and hope to continue to offer them, but our goal is to help get these critters in balance with the ecosystem one by one, bite by savory bite!

Purple Sea Urchin


50g: $45 each — special 10% offer: $40.50

100g: $85 each — special 10% offer: $76.50


Purple sea urchin, a spiny delicacy from the Pacific coast, is renowned for its vibrant, golden roe, known as uni. This roe has a distinctive briny and slightly sweet flavor with a creamy texture that’s highly prized in gourmet dishes. Beyond its culinary appeal, eating this purple sea urchin also contributes to environmental conservation. Overpopulation of these urchins has led to the destruction of vital kelp forests, so enjoying them at the table helps restore balance to marine ecosystems. It's a unique and sustainable way to savor the ocean's bounty.



The uni will come processed and ready to eat in trays.


Try Chef Kevin’s Uni Carbonara


This recipe was created by our chef/fisherman Kevin Butler after diving for sea urchin at Sea Ranch on the north coast. The dish is rich with umami goodness. A rich and hearty pasta dinner when you feel like a little pampering. Try folding in some fresh arugula or peas at the end. You won't be disappointed.

Ingredients

  • 1 med onion, diced
    3 garlic cloves, crushed and diced
    2 oz bacon or prosciutto, julienne sliced
    1 egg yolk
    ¼ cup cream
    ¼ cup parmesan cheese
    3-5 pieces uni
    1/2 cup peas
    ½ pound pasta, linguini or spaghetti
    Fresh parsley


Preparation:



1. Start cooking pasta. While pasta is cooking, start on the sauce. Reserve ¼ cup cooking liquid to thin sauce, if needed. 


2. Cook bacon and remove fat.


3. Add onion and sauté 5 min till soft.


4. Add garlic and sauté 2 min.


5. Pour in cream and bring to boil.


6. Reduce heat and whisk in half of the parmesan cheese.


7. Whisk in uni and egg yolk.


8. Add peas


9. Fold in the pasta. Salt and pepper to taste.


Serve with the rest of the parmesan and fresh parsley.