[Sashimi Grade] Sea Urchin — Tasmanian 10A Short Spine【生食级】塔州10A级短刺海胆

$58.00GST-free

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[Sashimi Grade] Tasmanian 10A Long Spine Sea Urchin

Long spine sea urchin from the cold coastal water of Tasmania, opened live and graded 10A. Only whole tongues make the grade — the roe is lifted out, sorted and laid flat, and anything broken or pale is taken out before it goes near a tray.

Urchin is one of the few things where the grade is visible on the plate. At 10A the tongues are a full even gold, they hold an edge instead of spreading, and they taste sweet and rich straight through with a long saline finish underneath. Roe that has been sitting, or that came out of a stressed urchin, goes pale and slack and turns bitter at the end — which is exactly what the grading is there to keep out.

Why Choose It?

10A grade: the top sort, and you can see it — full gold tongues that hold their shape.
Tasmanian cold water: slow growth in cold water is what makes roe dense rather than watery.
Opened live: shucked from live urchin, so the roe is firm before it is ever chilled.
Long clean finish: rich and sweet first, deep sea salt after, no bitterness.
Restaurant standard: the sort of roe that goes on a plate as it comes, with nothing done to it.

How To Serve It:

Sashimi: cold, plain, one tongue at a time.
Nigiri: on seasoned rice, held with nori, a little salt instead of soy.
Uni don: laid over warm rice so the heat softens it just slightly.
Warm butter sauce: pressed through butter off the heat and spooned over pasta or scallops.
Entrée: on its own with dry white wine, before anything with a bigger flavour.

The One Rule:
Do not cook it. Heat sets the proteins in urchin roe almost instantly — it goes grainy, the colour dulls and the sweetness disappears. Everything warm goes off the heat first, and the roe goes in last.

Storage:
Keep it at 0–4°C and eat it the day you get it. Never freeze it, never rinse it in fresh water, and keep melted ice out of the tray.
This is served raw: if you are pregnant, elderly, very young or immunocompromised, cook it through rather than eating it raw.

Cold water, opened live, top of the grade. Order now.

【生食级】塔州10A级长刺海胆

产自塔斯马尼亚沿岸冷水海域的长刺海胆，活体开壳，10A 级。只有整瓣的黄才够得上这个等级——取出后逐一挑选、平铺摆放，破的、色浅的，在装盘之前就已经挑掉。

海胆是少数几种「等级看得见」的食材。10A 的黄，金色饱满均匀，边缘立得住、不摊开，味道从头到尾都甘甜浓厚，底下垫着一层悠长的咸鲜。放久了的黄，或者从受惊的海胆里取出来的黄，会发白、发塌，尾韵转苦——分级要挡掉的，正是这些。

为什么选择它？

10A 级：顶档，而且一眼看得出来——金黄饱满，瓣形立得住。
塔州冷水：冷水里长得慢，黄才厚实而不水。
活体开壳：活海胆现取，入冰之前黄就已经是紧的。
尾韵干净悠长：先是浓甜，后是深海的咸鲜，不带苦味。
餐厅出品水准：不需任何加工，原样摆盘就能上桌。

推荐食用方式：

刺身：冷藏，原味，一瓣一瓣吃。
手握寿司：调味米饭配海苔围边，用少许盐代替酱油。
海胆盖饭：铺在温热米饭上，让余温把它稍稍软化。
黄油酱汁：离火后压进黄油里，淋在意面或带子上。
当前菜：配干白，放在任何重味菜式之前。

唯一的诀窍：
不要加热。海胆黄遇热几乎瞬间就凝固——口感发沙、颜色变暗、甜味消失。所有热的东西都先离火，海胆最后一步才放。

保存方式：
0–4°C 冷藏，到货当天食用。切勿冷冻，切勿用淡水冲洗，盘中冰水要及时倒掉。
本品为生食：孕妇、长者、幼童及免疫力较弱者，请彻底加热后再食用。

冷水海域，活体现开，顶级分选。立即订购。