Frozen Sea Urchin
Frozen sea urchin is a frozen aquatic invertebrate harvested for its roe. It is sold as a raw seafood product.
Prices, specifications and international trade for frozen sea urchin under HS 030822.
Frozen Sea Urchin Price
Published reference · Jul 1, 2026
Frozen sea urchin is quoted in USD/t at CHL. Historical customs values may differ from the headline reference.
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Chile led reported frozen sea urchin exports in 2025, at $67.7M.
Compare frozen sea urchin exporting countriesFrozen Sea Urchin Specifications and Quality
Frozen sea urchin grading factors include Color, Firmness, and Flavor.
Grading Factors
Quality assessment for frozen sea urchin considers Color, Firmness, and Flavor.
- Color
The bright yellow-orange color of the gonad is a primary indicator of freshness and quality; dull or brownish colors are rejected.
- Firmness
The gonad should be firm and intact, not broken or mushy, which affects the visual appeal and texture in dishes.
- Flavor
A sweet, briny flavor with no bitterness or off-tastes is essential for high-quality sea urchin.
- Size and shape
Uniform size and shape of the gonad pieces are preferred for presentation and consistent portioning.
Common Defects
Recorded defects for frozen sea urchin include Discoloration, Mushy texture, and Off-odor.
- Discoloration
Gonads that have a dull, brownish, or grayish color instead of the bright yellow-orange expected, indicating poor quality or age.
- Mushy texture
A soft, mushy texture that indicates the product has been thawed and refrozen or is not fresh, affecting mouthfeel and desirability.
- Off-odor
Any off-putting smell, such as ammonia or sourness, that signals spoilage or improper handling.
Frozen Sea Urchin Facts and HS Code
Frozen sea urchin belongs to seafood within protein and dairy. Its customs classification covers HS 030822.
Frozen Sea Urchin HS Code
| Also known as | uni, sea urchin roe |
|---|---|
| Product type | Raw |
| Form | Frozen |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030822 |
| HS6 description | Aquatic invertebrates; sea urchins (Strongylocentrotus spp., Paracentrotus lividus, Loxechinus albus, Echinus esculentus), frozen |
| Quoted in | USD/t |
| Reference location | CHL |
Production & Handling
Frozen sea urchin storage guidance: Store frozen sea urchin at consistently low temperatures to prevent thawing and refreezing, which can degrade texture and flavor. Maintain a stable cold chain from harvest to delivery to preserve the delicate quality.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Frozen |
| Storage conditions | Store frozen sea urchin at consistently low temperatures to prevent thawing and refreezing, which can degrade texture and flavor. Maintain a stable cold chain from harvest to delivery to preserve the delicate quality. |
| Production methods | Wild capture |
| Processing steps |
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Packaging
Typical frozen sea urchin packaging includes Sealed trays and Vacuum pouches.
- Sealed trays
Trays or containers with a sealed lid are used for retail or food service portions, protecting the delicate product during transport and display.
- Vacuum pouches
Vacuum-sealed pouches are used for larger bulk quantities, preventing freezer burn and preserving quality during long-term storage.
Uses & Risks
Frozen sea urchin is used in Sushi and sashimi, Rice bowl topping, and Pasta and sauces.
End Uses
- Sushi and sashimi
Served raw as sushi or sashimi, where the delicate flavor and texture are showcased.
- Rice bowl topping
Used as a topping for rice bowls, adding a briny and rich flavor to the dish.
- Pasta and sauces
Incorporated into pasta sauces or as a garnish for pasta dishes, providing a unique umami taste.
Uses and Related Commodities
| Downstream industries | Sushi and sashimi restaurants, Fine dining restaurants, Seafood wholesale and distribution, Food service and catering |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Bacterial growth Food safetyHigh Improper handling or temperature abuse during thawing can lead to bacterial growth, causing foodborne illness. | Maintain strict cold chain control and ensure the product is kept frozen until just before use. |
Temperature abuse in transit LogisticsMedium Temperature fluctuations during transport can cause thawing and refreezing, degrading the texture and quality of the product. | Use temperature-controlled containers and monitor temperature throughout the supply chain. |
Overfishing SustainabilityMedium Overfishing of sea urchin populations can lead to stock depletion, affecting long-term supply. | Source from fisheries with sustainable management practices and certifications. |
Frozen Sea Urchin Questions
- What is the exact definition of frozen sea urchin?
- Frozen sea urchin refers to whole or processed sea urchin (species such as Strongylocentrotus spp., Paracentrotus lividus, Loxechinus albus, Echinus esculentus) that has been rapidly frozen to preserve its edible roe and tissue. The commodity is classified under HS code 030822 as an aquatic invertebrate that is frozen.
- How can I assess the quality of frozen sea urchin on receipt?
- High‑quality frozen sea urchin should be uniformly white to pale orange, free of ice crystals or freezer burn, and retain a firm, non‑slimy texture after thawing. The roe should have a fresh marine aroma without off‑odors, indicating proper handling and rapid freezing.
- What are the recommended storage conditions for frozen sea urchin?
- Frozen sea urchin must be kept at –18 °C (0 °F) or colder throughout transport and storage. Maintaining an uninterrupted cold chain prevents quality degradation, and the product should be used within 12 months of freezing for optimal flavor and texture.