Sea urchin roe (gonads), known as Uni in Japanese cuisine, is a prized delicacy often served raw, characterized by its rich, briny, and subtly sweet flavor with a distinctly creamy texture.
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A high-end fishmonger and seafood bar/bistro in Chelsea, London, known for its extremely fresh, sustainably sourced British fish and a menu featuring both raw and cooked seafood dishes.
Executive Chef at Faber Seafood & Wine, recognized for his dedication to sustainable culinary practices and championing British seafood.
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