Victoria Sea Urchin
At Victoria Sea Urchin, we are proud custodians of one of Australia’s most remarkable marine delicacies — the Short Spine Sea Urchin (Heliocidaris erythrogramma), harvested sustainably from the pristine waters of Port Phillip Bay.
Our mission is simple: to showcase the unmatched quality, flavour, and ecological value of Victorian sea urchin to the world. With years of experience in sea urchin harvesting, handling, and processing, we ensure each roe is handled with care, packed swiftly, and delivered fresh — maintaining its rich, buttery texture and deep ocean umami.
Victoria Sea Urchin is not just a product — it’s a movement. Every sea urchin you enjoy helps restore balance to our underwater ecosystems by reducing the overpopulation of urchins threatening local kelp forests. Through innovation, sustainability, and world-class standards, we are redefining the way Australian seafood is appreciated on the global stage.
From sashimi to sushi, from fine dining to casual indulgence — join us in celebrating the peak of seasonal flavour and the future of ethical seafood.
Where do we harvest our Sea Urchin?
Our sea urchins are sustainably hand-harvested from the pristine waters of Port Phillip Bay, located along the southern coast of Victoria, Australia.
Port Phillip Bay is a sheltered, nutrient-rich marine environment shaped by ocean currents from Bass Strait and freshwater flows from surrounding catchments. These unique conditions nurture an abundance of marine life and produce some of the richest, creamiest sea urchin roe found anywhere in the world.
The clean, cold waters of Port Phillip Bay create the ideal habitat for the Short Spine Sea Urchin (Heliocidaris erythrogramma), known for its vibrant golden roe, delicate texture, and deep umami flavour.
Our commitment to responsible harvesting practices ensures the long-term health of local kelp forests and marine ecosystems, making every tray of roe not only a culinary delicacy — but a step toward ocean restoration.
