Getting started with Urchins

[Dogbowl]

Wow, the prices of that uni is quite high, higher than I expected. I can get one of those trays at a local Korean market for CAD$20. While it tastes really nice to me, I'm not sure if it's "premium" grade or something less. But for an out-of-the-blue uni craving, I think it's a really good deal. The local sashimi places sell the same thing for CAD$40. But we have a very large Asian population here so maybe that's why we have some pretty good prices.

 

[Lorenzoid]

Wow, the prices of that uni is quite high, higher than I expected. I can get one of those trays at a local Korean market for CAD$20. While it tastes really nice to me, I'm not sure if it's "premium" grade or something less. But for an out-of-the-blue uni craving, I think it's a really good deal. The local sashimi places sell the same thing for CAD$40. But we have a very large Asian population here so maybe that's why we have some pretty good prices.

Oh, I can get trays of Uni at the H-Mart Korean market here in Atlanta, too, but it's never anywhere near the quality that I am accustomed to. It's good enough for me to use in pasta and cooked dishes.

 

[Dogbowl]

Oh, ok, maybe I need to "up" my expectations LOL! So do you think the H-Mart uni is "premium" grade or something less? Just so I know, that's all. I don't think I've ever tried "gold" uni, except once when I had something "wonderful" at a local restaurant.

 

[uranylcation]

I pick up couple of them occasionally in Puget Sound.

 

[Lorenzoid]

Oh, ok, maybe I need to "up" my expectations LOL! So do you think the H-Mart uni is "premium" grade or something less? Just so I know, that's all. I don't think I've ever tried "gold" uni, except once when I had something "wonderful" at a local restaurant.

I have never looked into it, but I have come to believe the grading is more about the texture and appearance than the flavor. The priciest uni looks firm, bright yellow-gold, and can be picked up intact or in one piece with, say, chopsticks. If presentation is important--say, for sushi--that's the grade to seek out. Then as you go down in grades, it looks progressively duller yellow, mushier, etc. The uni I have seen at our local H-Mart usually looks mid-grade--good enough for homemade sushi. The cheapest uni is sold in bags--just plain mush--but it tastes fine blended into sauces.