Dining

Sea Urchin Season Is Here

November 15, 2021

Uni season is upon us, and British Columbia’s leading seafood purveyor, Fresh Ideas Start Here (FISH) is shining a light on the “ocean’s foie gras” this winter with restaurant collaborations, fresh uni and limited-edition sea urchin-at-home options. Yum!

Sea urchin season usually starts in late fall and lasts until spring. Uni is known for its rich, creamy, buttery texture and sweet briny flavour. “There is an abundance of sea urchin in British Columbia waters, making them a sustainable seafood delicacy,” says Jenice Yu, founder and co-owner of FISH. “In recent years, it has been wonderful to see uni be included in dishes at a variety of diverse restaurants, from the classical Japanese options, such as sushi and sashimi, to uni pasta, custards, soups, and so much more. We look forward to introducing more customers to sea urchin.”

To kick-start sea urchin season this year, FISH has joined forces with several restaurants around Metro Vancouver to celebrate uni via creative dishes. Participating eateries currently include Botanist, Boulevard and Cioppino’s, as well as Cambie Village’s Potluck Hawker Eatery with an Uni Nasi Goreng special, Savio Volpe with its White Wine and BC Green Sea Urchin Linguine, and Fanny Bay Oyster Bar with their Umami Bomb. Plus, seafood lovers can get their hands on fresh red and green uni directly from FISH online or from one of its two retail stores.

Happy uni season! —Vita Daily

eatfish.ca

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