The Green Sea Urchin, Strongylocentrotus droebachiensis (O.F. Müller, 1776), also known as the Arctic Green Sea Urchin, is a cold-water species distributed throughout the northern Pacific and Atlantic Oceans. It is easily recognized by the green coloration of its test and spines and typically reaches a diameter of around 5 cm.
Commercially important populations are found in Canada, Iceland, Norway, and the northeastern United States, and the species is exported to markets worldwide, including Japan.
In sushi restaurants, its roe is primarily served as gunkan-maki or nigiri sushi. High-quality roe is prized for its smooth texture, balanced sweetness, and clean finish with subtle briny notes. Because the species feeds mainly on kelp and other marine algae, the flavor of the roe is strongly influenced by habitat quality and diet.
It is also one of the most commercially significant sea urchin species supporting the global uni market, particularly in regions bordering the North Atlantic.
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