Common Name:
Sea Urchin
Scientific Name:
Paracentrotus lividus (Lamarck, 1816)
Reproduction Period:
Spring to Summer
Harvesting Areas:
Rocky coastal areas of the North Atlantic and the Mediterranean, from the intertidal zone down to depths of around 30 metres.
Packaging:
Live seafood transport boxes — 1 kg, 2 kg or 5 kg
Sizes:
Small
Medium
Large
The sea urchin is an echinoderm with a globular body covered in rigid, sharp spines that vary in length and colour — typically brown, violet or dark green. These spines serve both for defence and locomotion, allowing the sea urchin to move slowly across rocky substrates. The edible part — the gonad, also known as “roe” — is located inside the body and ranges in colour from yellow to deep orange, with a creamy texture.
It inhabits rocky seabeds and algal zones, where it feeds by grazing on algae and organic debris from rock surfaces. Highly prized in gastronomy for its intense marine flavour and unique, creamy and delicate texture, the sea urchin is best enjoyed live to preserve its freshness and full flavour. It is ideal for raw consumption, in salads, tapas or as a refined ingredient in gourmet dishes, where its marine aroma truly stands out.
