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Stories about the sea, people and the benefits of UNI — first-hand
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UNI benefits
Harvesting
Production
ARTICLES
How sea urchins are harvested and processed — and why the Japanese call them sea ginseng
Four stories about how sea urchin roe travels from the seabed to your table
Sea ginseng
Why the Japanese call UNI an elixir of longevity and why nutritionists value sea urchin roe
Valuable qualities
Innovation, ecology and health: how SOLING GROUP works with the sea urchin
A day at sea
Early morning, dead calm: how the divers of Ruby-1 harvest sea urchins in the Barents Sea
From vessel to buyer
Inside the Soling Seafood onshore facility — and why buyers get the freshest product
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