Hand-harvested by hookah divers from Channel Islands kelp beds, Santa Barbara red sea urchin is prized for a sweet, briny, creamy flavour that reflects the cold upwellings and rich kelp forests of the Santa Barbara Channel. The roe is golden-orange in colour and significantly cleaner in taste than alum-preserved imported alternatives. A quarter of the annual local catch is exported to Japan.
Where to eat it: 2 restaurants across 1 city.
The Santa Barbara Channel urchin industry expanded significantly in the 1970s when Japanese export markets emerged; before that, urchins were treated as kelp-farm pests destroyed by commercial divers to protect abalone populations. Diver Stephanie Mutz and other small-boat operators now sell directly at the Saturday Fisherman's Market at the harbour, alongside the wholesale catch that supplies restaurants across the city.
Common allergens: Shellfish
Tip from the editors. Fresh Santa Barbara uni needs nothing beyond salt and lemon. If the roe tastes bitter rather than sweet, it is not fresh; return it to the vendor.
Fish-shack counter at the tip of Stearns Wharf since 1980. Same-day-landed Channel crab, sea urchin, and shellfish on a communal outdoor deck with bay views.
Signature: Fresh sea urchin, Steamed rock crab, Lobster bisque
Third-generation family seafood house on the harbour dock since 1986. Award-winning clam chowder, garlic clams, bar overlooking the marina. No reservations.
Signature: New England clam chowder, Garlic baked clams, Oysters on the half shell
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