OoNee is dedicated to sustainably harvesting, ranching, and processing sea urchin in Oregon. We are a team of divers, researchers, and technologists focused on innovative ways to sustainably build scalable seafood systems that adapt to the impacts of climate change on our coastal ecosystems.
A major impact on coastal kelp ecosystems is the proliferation of purple urchin - largely due to the disappearance of predators and warming ocean waters. As voracious consumers of kelp, purple urchin can decimate vital kelp forests that nurture our fisheries and sustain our coastal ecosystems and economies. We thank you for your supporting our mission.
OoNee’s mission is to help our ecosystems and economies adapt to a new environment by regenerating:
Scalable Food Supply Chains
We endeavor to create and secure a local, scalable supply of seafood for our coastal and regional communities.
Kelp Forests and Reefs
We endeavor to regenerate the kelp forests that humanity and our planet rely on for sustenance.
We endeavor to provide meaningful, economically viable livelihoods for people from all walks of life.
Where is the Uni harvested?
The Uni you purchase and consume is harvested off the coast of Southern Oregon around Cape Arago. This area of the Oregon reef is on the precipice, with purple urchin decimating the kelp forest. Our efforts are focused here in order to tip the balance back in favor of the kelp. By pulling purple urchin out of the water, we provide a chance for the kelp to grow back.
Where is the Uni processed?
Our Uni is processed in Newport, Oregon on the site of Yaquina Bay. The harvested purple urchin are brought to our Newport site where they are stored in recirculating seawater until they are processed onsite.
Are there any preservatives added?
Our Uni are processed ‘Ensui’ style, meaning organic and free of additives and preservatives like Alum. We aim to create the highest premium Uni in the United States with the freshest taste.
Why is the Uni in salt water?
Because our Uni is additive and preservative free, they are processed and stored in salt water that we manufacture to retain the salinity of the reef in which they were harvested.
How is the Uni graded?
The Uni is graded between marketable Uni and ‘vana’ grade. Marketable Uni will have no tears. ‘Vana’ grade will be torn and typically frozen for later use in other products. We also have a ‘sushi-grade’ premium tier of the highest quality, sorted by color and sexed.
How long does the Uni last?
Our Uni will last around 6 days post processing. It is best consumed during this period. Any remaining Uni not consumer during this period may be frozen and incorporated into sauces and reductions.
What is the best way to prepare the Uni?
The Uni is best prepared by draining the salt water and doing a quick rinse with fresh water. Let the fresh water drain naturally off the Uni using a colander. After this it is ready to consume for the freshest and purest taste.
How does purple Uni compare to red Uni?
The first thing people usually say when the eat purple Uni is ‘sweet’. The natural sweetness of purple Uni makes it the ‘Kumamoto’ of sea urchin. Purple Uni is typically smaller and more delicate than traditional red Uni. Because of this it is also typically rated higher in Japanese Uni grading and commands higher prices.