Fresh-Frozen Sea Urchin Shells

Sea urchins opened into halves so the roe sits up in the shell — five thick bands of it, a deep egg-yolk orange with a fine, slightly grainy sheen. The shells are a dark maroon-purple outside, ringed with short spines, and pale within. The tongues of roe are plump and intact rather than broken down.

This is the one to eat raw if you are going to eat it raw: 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, almost custardy 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 bands of deep orange roe
• Sweet, rich, custard-soft
• Eat raw from the shell, or fold into pasta

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