For more than 30 years divers have been harvesting green sea urchins from the pristine Passamaquoddy region of the Bay of Fundy. The edible part of this spectacularly spiky creature is known as “uni” in Japanese and is a popular sashimi delicacy. Uni is known for its creamy texture and bright golden hue.
But the green sea urchin fishery is complex due to the delicate nature of the urchin. The urchins must be carefully handpicked from the bay at the perfect time of year in order to harvest the uni successfully. Often the fishery is only open a few months a year.