Columbia Británica, Canadá
Mesocentrotus franciscanus
El rojo gigante del Pacífico, el erizo de mar más grande y dulce del mundo. Cosechado por buzos en el Mar de Salish, procesado en vivo en 24 horas, envasado fresco en agua del Mar de Salish. Sin conservantes, sin colorantes químicos. Sin agentes blanqueadores, sin alumbre. La expresión limpia de la especie, entregada lista para el chef con una vida útil refrigerada de 30 días.
Origin & Heritage
Sea urchin, uni, has been a defining ingredient in Pacific culinary traditions for centuries. The pinnacle of sushi service, the finishing flourish on raw fish, the unctuous fold into pasta. The species behind the world's most prized uni is Mesocentrotus franciscanus, the Pacific Giant Red Sea Urchin, found along the Pacific coast from Alaska to Baja California. Larger, sweeter, and more concentrated than its Atlantic cousins.
The British Columbia fishery operates from the Salish Sea, the protected coastal waters between Vancouver Island and the British Columbia mainland. Sea urchins are hand-harvested by trained divers working from small boats, selecting only mature animals from the seabed. The fishery is small, exacting, and recognised as sustainable by the Monterey Bay Aquarium Seafood Watch program and by Canadian Oceanwise.
From dive boat to processing facility in Vancouver, the urchins move within 24 hours, live, never frozen at this stage. The roe (uni) is hand-extracted, hand-cleaned, and packed in fresh Salish Sea water that has been sand-filtered and UV-treated. No preservatives. No bleaching agents. No alum. The product arrives at chef counters in the United States within 48 hours of catch, with a 30-day refrigerated shelf life. Atlantissea brings this fishery to professional kitchens across the United States.
Perfil del producto
Mesocentrotus franciscanus, the Pacific Giant Red, produces the largest, brightest, sweetest uni roe of any harvested sea urchin species. The lobes are firm enough to hold their shape on the spoon, sweet enough to carry the marine intensity without becoming muddy, and consistently coloured from a clear vivid orange to a deep saffron gold. Where alum-treated uni delivers a flatter, more processed flavour, this fishery's all-natural preparation preserves the live brightness of the urchin itself.
The 30-day refrigerated shelf life is the commercial difference. Fresh-pasteurised and packed in Salish Sea water, the product holds its texture and flavour through service-week cycles in restaurant kitchens, a meaningful operational gain over the standard 5-7 day shelf life of unpasteurised uni from competing programs. Suited to sushi service, gunkanmaki, oyster topping, pasta finishing, eggs, and tasting-menu finishing applications.
Técnicas culinarias
Ficha técnica comercial
Columbia Británica, Canadá
Tray-packed in fresh Salish Sea water. Sushi-grade A-tier roe. Suited to fine-dining sushi counters and chef-driven raw bar programs.
Same preparation, larger tray volume. Suited to high-volume sushi programs, pasta-finishing volumes, and tasting-menu kitchens.
Tray sizes and grade tiers configured per program. Available to qualifying foodservice and distribution accounts.
Con quién trabajamos
Atlantissea vende directamente a compradores profesionales. Ya sea que dirija un restaurante, gestione una red de distribución o abastezca a un grupo hotelero, la conversación comienza aquí.
Abastecimiento directo para cocinas profesionales que buscan un producto premium y diferenciado. Trabajamos con restaurantes de alta cocina, contemporáneos y de gran volumen en EE.UU., Canadá, el Caribe y Europa.
Trabajamos con distribuidores de alimentos regionales y especializados que buscan añadir un marisco premium diferenciado a su cartera. Cantidades por palé. Suministro constante. Documentación completa.
Programas de volumen para grupos hoteleros, cocinas de resort, operaciones de catering y cruceros. Suministro fiable, formatos estandarizados y gestión de cuentas dedicada.
From the Salish Sea to your kitchen
A small, exacting British Columbia fishery built on diver harvest, fast cold chain, and an explicit refusal to use the chemical preservatives that dominate the global uni trade.
Trained divers working from small boats hand-select mature urchins from the seabed in the Salish Sea. Recognised sustainable by Monterey Bay Aquarium Seafood Watch and Canadian Oceanwise.
Same-day delivery from dive boat to processing facility in Vancouver. Urchins remain alive throughout, never frozen at this stage.
Live urchins opened by hand, roe (uni) extracted, shells and spines removed. Each lobe inspected for grade, colour, and integrity.
Roe washed in sand-filtered, UV-treated Salish Sea water, then packed fresh in the same water. No preservatives. No chemical dyes. No bleaching agents. No alum. The "all natural" claim is literal.
Pasteurised for 30-day refrigerated shelf life. Dispatched chilled. Arrives at US chef counters within 48 hours of catch.
Inspiración culinaria
Una selección de propuestas culinarias desarrolladas para cocinas profesionales. Fichas de recetas completas y notas de presentación disponibles bajo petición.
Lobe over hand-pressed sushi rice, soy, wasabi. The benchmark sushi service. Lobe firmness holds shape across high-volume counter rotations.
Sushi rice wrapped in nori, uni mounded on top. Holds against citrus-soy and yuzu without breaking. Plates fast across high-volume sushi counters.
Capellini or spaghetti finished off the heat with uni, lemon, white wine, and finishing oil. The classic uni-pasta technique. Heat must be off the plate before final fold.
A spoon of uni atop a freshly shucked oyster. Marine on marine. A textbook tasting-menu opener.
Brioche or sourdough toast, butter, uni lobe, finishing salt. Modern brunch and bar-snack service.
Spoon of uni atop tuna, salmon, or hamachi tartare. Adds creaminess and marine sweetness without altering the dish underneath.
Por qué abastecerse con Atlantissea
Importamos directamente del productor. Sin intermediarios. Eso significa mejor control de precios, trazabilidad completa y comunicación directa con el origen para cualquier pregunta comercial.
El producto se almacena en los Estados Unidos. Sin esperas en envíos internacionales. Suministramos según su calendario, no el nuestro.
Conformidad con FDA y FSMA de EE.UU. Documentación de origen, certificados sanitarios y toda la documentación comercial proporcionados de forma estándar.
Construido sobre más de dos décadas de abastecimiento, suministro de alta cocina y comercio internacional. Entendemos lo que necesitan los compradores profesionales porque hemos trabajado dentro de esos entornos.
Listo para pedir
Díganos su región, su volumen y su calendario. Le responderemos con una propuesta comercial directa.