//Preface//
Recently in Melbourne,
a deluge of this premium ingredient has emerged—
a feast for seafood lovers!

#01:

Sea Urchin Invasion in Melbourne

Sea urchins can be prepared in many ways—whether raw, steamed with eggs, or otherwise—and can be transformed into a gourmet dish in minutes.

Yet to Australians, sea urchins—covered in spines and dark in color—appear wholly unappetizing.

As a result, Australians have never developed a taste for them!

With no natural predators, little fishing pressure, and an ideal environment, sea urchins have multiplied unchecked across Australia’s coastlines.

For marine ecosystems, however, this uncontrolled growth threatens collapse. Down Under, this delicacy isn’t celebrated—it’s a government headache.

So, harvesting sea urchins here is a benefit to the community!

Lately in Melbourne, sea urchins aren’t seen as a coveted treat but as an “ecological nightmare” wreaking havoc along the coast.

Ecologist Dr. Paul Carnell made a startling discovery at Williamstown Beach: an explosion in the population of the short-spined sea urchin (Heliocidaris erythrogramma).

Meanwhile, the long-spined sea urchin (Centrostephanus rodgersii), native to New South Wales (NSW), has migrated south to Victoria, Tasmania, and even Western Australia.

An estimated billions of long-spined sea urchins already inhabit NSW waters. Driven by ocean warming and shifting currents due to climate change, hundreds of millions have spread south, covering 8,000 sq km.

In Victoria, the native short-spined purple sea urchin has also reached plague levels in enclosed areas like Port Phillip Bay.

This population boom has devastated marine ecosystems.
Urchins voraciously devour kelp forests—critical habitats that support marine life, filter water, and remove pollutants like nitrogen and phosphorus.

When overpopulated, urchins graze kelp forests to barren “urchin barrens,” turning once-vibrant seabeds into desolate wastelands.

In Port Phillip Bay, state-funded research shows roughly 240 million short-spined urchins—a 4× increase—have reduced kelp coverage by 98% over 40 years, starkly revealing their destructive power.

Facing this crisis, researchers conducted a cost-benefit analysis—and found hope.
Eradicating all urchins across 3,291 sq km would cost AUD 131 million but yield AUD 144 million in ecological and economic returns. Targeting high-priority zones would cost AUD 43.9 million for AUD 92.1 million in benefits.

Dr. Carnell stated:

“We once saw urchin removal as overwhelming and directionless, but this analysis lights a clear path forward.”

In short: the plan is set—time to act!

And as we know, sea urchin roe (uni) is a prized delicacy. Premium roe can sell for up to AUD 275 per small box (100g). This isn’t an invasion of pests—it’s a flood of gourmet treasure!

#02:

Starting Tomorrow, Victoria Lifts Key Restrictions

Last year, a federal Senate inquiry into long-spined urchins recommended AUD 55 million for research, monitoring, and culling—a proposal now under serious consideration.

Marine ecologist Scott Bennett notes that harvesting urchins at the edges of barren zones protects kelp while ensuring plump, high-quality roe.

To combat the crisis, Victoria has introduced new fishing rules.
Historically, sea urchin harvesting was tightly regulated to balance ecology and fisheries.

But starting July 1, 2025, Victoria’s fisheries authority has removed daily catch limits for black sea urchins (long-spined species)—a free pass for foodies!

Note: Daily limits remain for white sea urchins (short-spined species), capped at 40 per person.

In Closing

Victoria now faces a tough choice: Should government-funded culling rescue marine ecosystems? Or should it seize this climate-driven "economic opportunity"?

For us? It’s a chance to savor this delicacy—just harvest safely and follow the rules!