Sea urchin

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Sea urchins have a smooth and creamy texture, with a salty and slightly sweet taste reminiscent of the sea. They are rich in protein and minerals such as calcium, iron and magnesium. They can be cooked in many ways, such as raw in sushi or sashimi, cooked in soups or rice dishes, or as an ingredient in sauces and dressings.


The sea urchin is a mollusc that lives on the rocky ocean floor, and is known for its unique taste and texture. It has a round, spiny shape, with a hard shell protecting its soft body. It is characterised by its spherical carapace, formed by calcareous plates joined together, covered with rigid, sharp spines that serve as a defence against predators.

There are many different species of sea urchins around the world, but the most commonly used in gastronomy are those of the family Echinoidea. It is a highly valued ingredient in the cuisine of many coastal regions.


Medium size

De 5 a 10 cm


Marine mollusc, echinoderm

Scientific name

Paracentrotus lividus (Lamarck, 1816)
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