Salty Roe Tasmania

Salty Roe Tasmania Tasmanian Sea Urchin đź’›
Processed • Packed • Exported 🇦🇺🛫

A pleasing way to validate our post-season wild-caught Tasmanian Centro—long-spined sea urchin.Silver at the 2026 Austra...
28/08/2026

A pleasing way to validate our post-season wild-caught Tasmanian Centro—long-spined sea urchin.

Silver at the 2026 Australian Food Awards with 84.7 points.

Colour 18/20 | Aroma 18/20 | Flavour 17.7/20

As expected later in the season, the texture and body scored lower at 13.3/20, It still scored 9/10 for true to description and 8.7/10 for the finished product.

We know the texture changes as the season goes on, but the flavour and aroma are still there. Some customers enjoy its bolder, stronger taste.

We want our customers to know what to expect from post-season Centro. Our punnets already carry an off-season label, and we’ll soon add more details about its taste and texture profile. as we continue to improve and build strong relationships with our customers.

AustralianFoodAwards

Not quite the end :)Seasons come in different forms, different ways — our focus is not on being out there, but always on...
19/08/2026

Not quite the end :)

Seasons come in different forms, different ways — our focus is not on being out there, but always on doing things right, the way we know how, with focus and confidence.

13/08/2026

Know-How

It’s the know-how behind off-season harvest — finding incredible spots through our divers and processing with care, using the right methods for reliable quality.

Premium quality can still come from an off-season harvest, obviously not all and not by chance. Still alive.

Goodbye? Maybe not just yet... 🖤The traditional Centro season has already ended, along with the premium roe we’ve all be...
30/07/2026

Goodbye? Maybe not just yet... đź–¤

The traditional Centro season has already ended, along with the premium roe we’ve all been enjoying.

But what if the story doesn’t end there?

As an invasive species, we’re looking at how we can responsibly continue harvesting during the off-season and make better use of this resource.

We know the roe quality isn’t always the same as during the peak season and can vary a lot. the approach isn’t unique, but we’ve also come up with “Off Season Harvest” for lower-grade off-season Centro., while our usual grades continue to be packed and presented as normal. We believe customers should always know what they’re buying.

This isn’t about replacing premium in-season sea urchin. It’s about making the best use of an invasive species while being transparent with our customers.

Harvested with purpose_All year round

It’s almost the end of the season, but we’re still confident in its beautiful texture and outstanding taste.We believe t...
25/06/2026

It’s almost the end of the season, but we’re still confident in its beautiful texture and outstanding taste.

We believe there are still a few good weeks ahead, with Tasmanian sea urchin continuing to deliver the quality it’s known for

Always at its best, where the best stands. đź’›

It’s not massive, and it’s definitely not enough.But on World Ocean Day, why shouldn’t we be proud to be part of the jou...
08/06/2026

It’s not massive, and it’s definitely not enough.

But on World Ocean Day, why shouldn’t we be proud to be part of the journey?

During the 2025/26 season, Tasmania harvested 178 tonnes of invasive long-spined sea urchins. Salty Roe Tasmania, as an independent small-scale processor, sustainably harvested and processed 60.1 tonnes from Tasmanian waters — 33.76% of the total catch.

The journey continues, with challenges no doubt. But we belive every tonne removed helps reduce pressure on Tasmania’s reefs and kelp forests.

This achievement is not ours alone.

Credit goes to the divers who head out in all conditions, our processing team working tirelessly behind the scenes, our distributors and industry partners, researchers, government agencies and organisations supporting the industry, and most importantly, our customers who continue to support this product and this journey.

We’d love to see this industry continue to grow and become stronger. The more people working together, the bigger the difference we can make.

Today we’re proud of the progress, grateful to everyone who has been part of the journey, and hopeful for what the future can bring.

Happy World Ocean Day.

SaltyRoeTasmania KelpForest GratefulForTheJourney

Note: Total catch figures are based on the latest official reports available at the time of posting. Salty Roe Tasmania’s processed tonnage is based on our own production records and monthly submissions. Reporting dates may vary between sources.

Passionately earned quality ✨Verified every step of the way 🙌Tasmanian sea urchin 💛 — at its very best.
13/05/2026

Passionately earned quality ✨
Verified every step of the way 🙌

Tasmanian sea urchin 💛 — at its very best.

02/05/2026

Right—by habit.
Tasmanian sea urchin đź’›





21/04/2026

Tasmanian sea urchin ❤️ — cold southern waters, skilled hands, and work that helps keep things in balance, no matter how challenging it is. We take pride in what we do, every SINGLE day.

07/04/2026

Cleaning uni is one of the most labour-intensive task of what we do — especially with Centrostephanus rodgersii.

Carefully cleaning and separating the roe from surrounding digesta content and impurities is a delicate job. It takes real skill, experience, and a steady hand.

There’s no machinery or alternative method that can replace skilled labour for this process at a high-quality level.

Everything is done by hand. That’s a big reason why labour makes up around 45% of our production cost — and why premium uni is both limited and expensive.

In this video, Swe’s hands are in action.
She’s processing 62 trays an hour — while still maintaining top quality.

We’re very lucky to have her in the Salty Roe team.

Stay tuned to see more of what we do and how we do it.





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43
Electrona, TAS
7054

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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