Sea Urchins in Washington

Food use · Harvesting regulations · Processing · Recipes

Draft material – Information may be wrong. Informal summary updated from WDFW and Washington DOH sources as of 9 December 2025.

Quick overview

Washington marine waters support three commonly harvested sea urchin species: red (Mesocentrotus franciscanus), purple (Strongylocentrotus purpuratus), and green (Strongylocentrotus droebachiensis). All three may be harvested for personal use by non-tribal recreational fishers under Washington Department of Fish and Wildlife (WDFW) shellfish rules, subject to daily limits, minimum sizes, and area closures.[1][4]

Personal-use sea urchin fisheries are open year-round in most marine areas, but Marine Area 12 (Hood Canal) and several marine protected areas are closed to sea urchin harvest.[2][5] Rules for commercial and tribal fisheries are different and are not covered here.

Uni (the sea urchin gonads) is eaten both raw and cooked in many cuisines. This page focuses on small-scale personal harvest and home use in Washington. It is an informal checklist only and does not replace the current WAC text, WDFW regulations, or Washington Department of Health (DOH) shellfish safety information.[1][2][6][8]

Authoritative websites & resource hubs

For current, legally enforceable information, always start with these sources:

Summary of Washington recreational sea urchin rules (as of December 2025)

The points below summarize key rules for non-tribal personal-use harvest of sea urchins in Washington. They are drawn from WAC 220-330-010, 220-330-090, 220-330-120, and the current WDFW pamphlet and eRegulations pages.[1][2][3][4] Always consult the current regulations and any emergency rules before harvesting.

Species, size, and daily limits

Species Daily limit (per person) Size limits (shell diameter, excluding spines) Notes
Red sea urchin
Mesocentrotus franciscanus 		18 Minimum 3 1/4 in (≈ 8.3 cm); maximum 5 in (≈ 12.7 cm).[1] Measure across the widest part of the test (shell), exclusive of spines.
Purple sea urchin
Strongylocentrotus purpuratus 		18 Minimum 2 1/4 in (≈ 5.7 cm).[1] No maximum size limit in WAC for purple urchins.
Green sea urchin
Strongylocentrotus droebachiensis 		18 Minimum 2 1/4 in (≈ 5.7 cm).[1] Less commonly encountered in many Puget Sound locations; consult the species table in the WDFW pamphlet.[4]

Seasons and closed areas

  • Open seasons. For personal use, sea urchins are generally open year-round where allowed by WAC 220-330-090 and the WDFW pamphlet, subject to specific area closures.[2][4]
  • Marine Area 12 (Hood Canal). Recreational harvest of sea urchins and sea cucumbers is closed year-round in Marine Area 12.[2][4]
  • Exclusion zones and other closed areas. WDFW’s Sea Urchin and Sea Cucumber Exclusion Zones identify six marine protected areas where non-tribal harvest of sea urchins and sea cucumbers is not allowed.[5]
  • Tribal fisheries. Treaty tribes co-manage Washington sea urchin fisheries with the state and may have different openings, quotas, and harvest areas under separate tribal and federal regulations.[12][13] This page does not describe tribal harvest rules.

Gear and methods for personal use

  • Sea urchins taken for personal use must be harvested by hand or with a hand-operated, non-mechanized instrument that does not penetrate the shell (for example, a short hook, rake, or similar hand tool).[3]
  • Each harvester must keep their personal limit in a separate container while in the field.[3]
  • If you are harvesting other shellfish (clams, oysters, mussels, scallops, squid, octopus) at the same time, confirm that your gear also complies with their specific gear rules in WAC 220-330-120.[3]

Licensing and relic shells

  • In general, everyone age 16 and older must have a valid Washington fishing or shellfishing license to take sea urchins for personal use.[9][10]
  • A shellfish/seaweed license, combination license, or equivalent multiday license typically covers recreational sea urchin harvest; confirm current license types and prices on the WDFW website.[9][10]
  • Relic shells. No license or permit is required to take or possess up to 5 pounds of relic shells per person per day, but it is unlawful to remove relic oyster shells from public tidelands and unlawful to exceed 5 pounds from public tidelands without a scientific collection permit.[1]

Always check for updates. Regulations can change during the season through emergency rules, and local health closures can override otherwise-open areas. Before you go, confirm both WDFW fishing regulations and DOH shellfish safety information for your specific location.[4][5][6][7][8]

Safety, water quality, and closures

Regulations vs. public-health advisories

For sea urchins, you need to check two separate sets of information before harvesting:

  • Fishing regulations (WDFW). These rules control where and when personal-use harvest is allowed and set daily limits, size limits, and gear requirements.[1][2][3][4][5]
  • Shellfish safety (DOH and local health agencies). These advisories control where shellfish and other seafood are considered safe to eat, based on biotoxins (for example, paralytic shellfish poisoning), pollution, sewage overflows, and long-term contamination.[6][7]

Using the DOH maps and hotline

  • Check the online Washington Shellfish Safety Map for the beach or marine area you plan to visit.[7]
  • Read the DOH recreational shellfish pages for statewide advisories, species notes, and detailed guidance.[6]
  • If you are uncertain about a specific beach or recent spill, call the DOH shellfish program or your county health department before harvesting.[6]

Sea urchins vs. filter-feeding shellfish

Sea urchins are not filter feeders like mussels, clams, and oysters, but they can still be affected by biotoxins and pollutants in their environment. Because many harvesters collect multiple species at the same beach, it is sensible to treat DOH closures for molluscan shellfish as a strong warning for overall seafood safety at that site.[6][8]

Practical approach. Choose a location that is (1) open for sea urchins under WDFW rules and not within an exclusion zone,[2][4][5] and (2) open on the DOH shellfish safety map, with no current biotoxin or pollution closure.[6][7] If either source shows the area closed, do not harvest.

Processing (cleaning uni for food use)

These notes outline a cautious, small-batch approach to cleaning sea urchins for home use. They are not a complete food-safety manual. When in doubt, do not harvest or eat wild urchins.[1][6]

  1. Confirm legality and safety before you harvest. Make sure the area is open for sea urchins under WDFW rules and is not within Marine Area 12 or an exclusion zone,[2][5] and that DOH lists the beach as open on the shellfish safety map.[6][7]
  2. Keep harvest cold and clean. Bring a small cooler or insulated bag to the beach or boat. Keep urchins shaded and on ice packs or in chilled seawater—not sitting in warm air or standing freshwater. Rinse off loose sand and debris with clean seawater as you go.[6]
  3. Set up a clean work area. At home, use a clean cutting board in a well-lit area. Keep raw urchins and uni away from ready-to-eat foods. Have a shallow tray to catch liquid, a small spoon or chopsticks, paper towels, and a bowl of cold salt water (about 3–4 percent salt: 35–40 grams of non-iodized salt per liter of water).
  4. Opening the urchin. Hold the urchin with the mouth (“Aristotle’s lantern”) facing up. Using strong kitchen shears or a short, sturdy knife, cut a circular opening around the mouth to remove a disk of shell. Work slowly to avoid crushing the shell into fragments that can fall onto the roe.
  5. Remove the gut mass. Pour off most of the liquid into the tray. Gently scoop out the dark gut material and any obviously damaged or off-smelling tissue, leaving the orange or yellow lobes (the gonads, or uni) clinging to the inside of the shell.
  6. Rinse gently with salt water. Swirl a small amount of your prepared salt water inside the shell to loosen remaining debris. Avoid running tap water directly over the roe; it can dilute flavor and damage texture.
  7. Lift out the uni. Use a small spoon or chopsticks to lift each lobe of uni away from the shell, supporting it from below so it does not tear. Transfer each lobe into a small bowl of fresh, cold salt water for a brief rinse to remove fine particles and shell fragments.
  8. Drain and chill. Gently lift uni from the rinse, let excess water drip off, and place the pieces in a single layer on a clean plate or tray lined with paper towel or a lint-free cloth. Cover and refrigerate promptly.
  9. Use quickly. Very fresh uni kept cold and clean is typically best the same day and within 24 hours. Quality declines quickly; discard uni that smells sharp, sour, strongly “fishy,” or shows obvious discoloration or slime.[6]
  10. Freezing and cooked uses. Freezing changes uni’s texture but can work for cooked dishes such as pasta sauces, compound butters, or custards. Pack uni tightly in a small, freezer-safe container, press plastic wrap directly onto the surface to limit air, freeze promptly, and use within a few months for cooked preparations.

Recipes & serving ideas

This section sketches practical ways to use small batches of uni at home and points to a few tested recipes. Adjust salt, citrus, and heat to taste.

Simple raw preparations

  • Uni on rice. Place warm sushi rice or plain short-grain rice in a small bowl. Top with chilled uni, a light brush of soy sauce, and, if desired, grated wasabi or finely sliced green onion. Serve immediately.
  • Uni spoons or “tastes.” Arrange small portions of uni in ceramic spoons or on thick cucumber slices. Add a drop of soy sauce and a touch of lemon, lime, or yuzu juice just before serving.
  • Uni and shellfish combinations. For beaches and seasons where other shellfish are safe and legal to harvest, small portions of uni can be served on top of cooked scallops, clams, or oysters as a rich garnish.

Cooked dishes

  • Uni pasta. Reserve some starchy pasta water. Off the heat, mash a small amount of uni into a mixture of butter and a splash of cream, then whisk in hot pasta water to form a smooth sauce. Toss with hot spaghetti or linguine, season with salt, pepper, and lemon, and finish with a few intact pieces of uni on top.
  • Uni butter. Mash equal parts softened unsalted butter and uni with a pinch of salt and lemon juice. Shape into a log in parchment, chill, and slice over grilled fish, scallops, or grilled vegetables.
  • Uni custards and steamed eggs. Use uni as a garnish or flavoring in gentle savory custards (for example, chawanmushi-style steamed eggs). Add some uni to the custard base before steaming for flavor, and reserve a few pieces to place on top just before serving.

Reference recipes

  • WDFW’s simple uni nigiri recipe is included on the Where to buy Washington seafood page (scroll to the “Uni Nigiri Recipe” section).[11]
  • Many general uni pasta and sushi recipes from major cookbooks and food websites can be adapted for Washington sea urchins. Look for recipes that emphasize very fresh uni, careful temperature control, and modest portions.

Food-safety reminder. Raw or lightly cooked seafood carries a risk of illness, especially for people who are pregnant, very young, elderly, or immunocompromised. Washington DOH provides general shellfish safety information and advisories; when in doubt, choose cooked preparations or commercially processed uni instead of home-processed raw uni.[6]

Footnotes & sources

  1. WAC 220-330-010, “Shellfish—Daily limits, size restrictions, and unlawful acts,” current consolidated chapter certified March 26 2025. Defines daily limits and minimum/maximum sizes for red, purple, and green sea urchins, and allows limited collection of relic shells.
  2. WAC 220-330-090, “Crawfish, sea urchins, sea cucumbers, goose barnacles, scallops, squid, octopus—Areas and seasons,” as amended in the sport marine fish and shellfish rule simplification process; provides open seasons and area-specific closures, including the Hood Canal (Marine Area 12) closure for sea urchins and sea cucumbers.
  3. WAC 220-330-120, “Clams, oysters, mussels, scallops, sea urchins, sea cucumbers, squid, octopus—Gear and gear-related unlawful acts,” effective July 1 2020; specifies that personal-use sea urchins must be taken by hand or with a hand-operated, non-mechanized instrument that does not penetrate the shell, and sets related gear rules for other shellfish.
  4. Washington Department of Fish and Wildlife, “Shellfish/Seaweed Species Rules” (eRegulations species table), summarizing open marine areas, size limits, and daily limits for shellfish and seaweed species including red, purple, and green sea urchins.
  5. Washington Department of Fish and Wildlife, “Sea Urchin and Sea Cucumber Exclusion Zones,” describing six marine protected areas where non-tribal recreational and commercial harvest of sea urchins and sea cucumbers is prohibited.
  6. Washington State Department of Health, “Recreational Shellfish” and related “Shellfish Beach Closures” pages, providing public-health closures, general shellfish safety advice, and contact information for the shellfish program and county health departments.
  7. Washington Shellfish Safety Map, interactive DOH mapping tool that shows current biotoxin, pollution, and other shellfish safety closures for Washington beaches.
  8. WDFW / eRegulations, “Shellfish Safety Information,” describing “Know Before You Dig” steps and emphasizing the need to check both DOH closures and WDFW regulations before harvesting shellfish.
  9. Washington Department of Fish and Wildlife, “Fishing and shellfishing licenses,” main license information page covering who needs a license and available license types.
  10. WDFW “Shellfish/Seaweed Regulations” section of the Washington fishing pamphlet and eRegulations site, summarizing license coverage and shellfish/seaweed seasons and rules.
  11. Washington Department of Fish and Wildlife, “Where to buy Washington seafood,” which includes a basic uni nigiri recipe and background on buying local seafood.
  12. University of Washington School of Marine & Environmental Affairs, “Plenty of Fish in the Sea: Three Fisheries You Didn’t Know You Needed to Know About,” article describing Washington’s commercial sea urchin dive fishery and highlighting tribal–state co-management and sustainability measures.
  13. Swinomish Indian Tribal Community Fisheries pages for sea urchin and shellfish, describing tribal shellfish and urchin survey work, monitoring, and management in portions of northern Puget Sound.