Have you ever tried urchin roe (uni) on tuna sashimi, or through mashed potato? How about uni spiced croquettes, uni buttered bruschetta, uni risotto or uni-laced spring rolls?
These were some of the delicious inspirations recently served to participants of the Australian Urchin (Uni) Summit, hosted by Kita Sanriku Factory and IMAS in May 2025. With a broad objective of mapping the next steps for the Centro fishery, the summit was a chance to develop fresh ideas and reflect on how Tasmanians, and our friends throughout Australia and Japan, can help us eat our way out of this prickly problem.
Learnings were shared between regions about optimal harvesting techniques, developing the grading process, challenges with marketing and accessibility, the latest science and restoration outcomes, and of course, the best ways to prepare it for eating to inspire some of Tasmania's leading chefs.
Having renewed our appreciation for the versatility of the sweet umami flavours of Tasmanian Centro roe, we encourage you to keep an eye out for it on Tasmanian menus and try the uni in spiced broth at Dark Mofo's Winter Feast in June. Watch this space to hear about upcoming tasting opportunities...
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