Fresh-Frozen Sea Urchin Roe In Shell

Whole sea urchins cut open into halves so the roe sits up inside the shell — five thick tongues of it to each one, a deep egg-yolk orange with a fine, slightly grainy sheen. The shells are a dark maroon-purple outside and pale within, ringed with short spines. The roe is plump and whole rather than broken down.

This is the one to eat as it is: spoon the roe straight from the shell with a little soy, or lay it over warm rice. It is sweet and rich with a soft, custard-like texture and a faint iodine finish. If you would rather cook it, fold it through pasta or a sauce at the very end so it barely warms.

• Whole urchins opened, roe left in the shell
• Five plump tongues of deep orange roe
• Sweet, rich, custard-soft
• Eat from the shell, or fold into pasta

Keep frozen at -18°C or below. Thaw slowly in the refrigerator and eat the same day.