Premium Quality | Pristine Origin | Sustainable Harvest
Discover the unrivalled flavour of our Short Spine Sea Urchins (Heliocidaris erythrogramma), harvested from the cool, nutrient-rich waters of Port Phillip Bay, Victoria. Sustainably hand-picked and meticulously processed, our Victorian sea urchins offer a world-class culinary experience with a focus on freshness, purity, and marine stewardship.
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🟠 Short-Spined Sea Urchin (Heliocidaris erythrogramma)
Native to Victoria | Premium Roe Quality | Harvest Season: August – December
The short-spined sea urchin, Heliocidaris erythrogramma, is native to southern Australia, including Port Phillip Bay in Victoria. This species is highly regarded for its golden-orange roe, rich in umami with a smooth, buttery texture and subtle sweetness.
These urchins thrive in the nutrient-rich rocky reefs of Victoria, where clean waters and a healthy marine environment contribute to their exceptional flavour and roe consistency. Harvesting typically takes place from late winter to early summer (August to December), when roe quality is at its best.
Due to its consistent taste profile and premium yield, it is the preferred choice for sushi chefs, seafood exporters, and fine-dining restaurants.
🐚 Why Victorian Sea Urchin?
Port Phillip Bay is one of Australia’s most biologically diverse marine environments. The balance of cold Southern Ocean currents, nutrient-dense reef systems, and abundant kelp forests creates ideal conditions for short spine sea urchins to develop creamy, golden roe with a distinctive buttery flavour and smooth texture.
We work closely with local licensed divers and marine ecologists to ensure our harvest methods are selective, low-impact, and restorative—helping to regenerate kelp forests by managing urchin overpopulation.
Diving and Harvesting Sea Urchin
The commercial diver need to be equipped with technical knowledge of overseeing the kelp conditions and to harvest the best age of sea urchin for the best quality of the sea urchin roes. These divers are all environmentally conscious and help to keep our reef in a good balance of kelp regrowth and the spawning of sea urchin.
HACCP Certified Processing Facility
HACCP Certification is a system that recognizes that a food business has developed, documented and implemented systems and procedures in accordance with HACCP.
HACCP stands for Hazard Analysis Critical Control point and is basically a tool to help identify and control food safety hazards that may occur within the food business.
So you can be assured that all our produce from Tasmania Sea Urchin is at the epitome of quality for all our clients and retail customers.
