Why Grading Matters

True wild-caught uni quality isn’t manufactured in a facility, it’s shaped by the ocean itself.

Every urchin is different. Depth, water temperature, season, diet, and reef conditions all influence the roe, its colour, texture, sweetness, and structure. No two catches are the same, which makes consistent grading one of the most difficult standards to achieve in the seafood world.

Unlike farmed products, there is no uniformity to rely on. It takes a trained eye to recognise subtle differences, to know which urchins will yield full, firm lobes, which will present clean, vibrant colour, and which are best suited for culinary use. This level of judgement isn’t learned quickly. It is built over decades of experience in the water.

At OZI UNI®, our grading standard is shaped by the expertise of our lead diver, Keith. His deep understanding of the ocean, knowing where to dive, when to harvest, what to select, and what to leave behind. This is what allows us to maintain such a high and consistent benchmark across every tier.

This is what sets us apart.

Our grading system is not just a way to categorise uni, it is a reflection of skill, discipline, and respect for the product. Every tray represents countless decisions made below the surface, long before it reaches your plate.

Hand harvested. Expert selected. Precisely graded.

signature reserve

Premium sashimi-grade | showcase uni

At the pinnacle of the OZI UNI® quality tiers is Signature Selection, our most refined expression of wild-caught sea urchin, crafted for Omakase plating and premium gifting.

View Product

Chef's Selection

Perfection for high demand kitchens

Chef’s Choice represents the balance between refinement and practicality — a tier designed for kitchens that demand high-quality uni with consistency across service.

View Product

Culinary

Flavour first | reliable | consistent

Culinary is a tier built around one priority — flavour. In wild uni, not every roe will present with the structure required for plating, but that same product can carry exceptional depth, richness, and character. Rather than forcing uniformity, we recognise and preserve this value through thoughtful grading.

View Product

KINA

Our Kina Tubs showcase the pure character of wild Australian sea urchin, rich, creamy, and shaped entirely by the ocean.

Harvested from pristine coastal waters and carefully packed to preserve freshness and flavour, each tub delivers a clean, natural expression of premium wild-caught kinas.

With a delicate sweetness, buttery texture, and deep ocean flavour it's ready to eat straight out of the tub.

View Product

Choosing the right Uni for your needs

Not all uni is the same — and that’s exactly why we created our grading system.

At OZI UNI®, every grade is selected for a different experience. Some roe is perfect for sashimi and premium presentation, while others are ideal for pasta, sushi, sauces, or simply enjoying fresh at home. Choosing the right grade isn’t about picking the “best” one overall — it’s about finding the right uni for the way you want to enjoy it.

Because our uni is wild caught, every batch has its own natural character. Size, colour, texture, and shape can vary depending on season and ocean conditions, and that’s part of what makes wild uni special.

Our grading system helps make that easier to understand, whether you’re a chef, seafood lover, or trying sea urchin for the first time. From beautifully formed premium lobes to everyday tubs packed with rich ocean flavour, every grade has its place.

It’s all about respecting the product, reducing waste, and making sure every part of the harvest is enjoyed the way it should be.

"Every tier of OZI UNI is selected with intent, so you can choose with purpose." Keith Browne, Founder | Head Diver