The edible sea urchin, particularly the species *Paracentrotus lividus*, is highly prized for its delicate roe, known as "uni," and is a culinary delicacy in Mediterranean and European cuisine. The top European countries involved in sea urchin fishing are Spain, France, Italy, and Greece, with Spain—especially the regions of Galicia and Asturias—leading in both harvest volume and export. France, notably Brittany and Corsica, also has a long tradition of sea urchin harvesting, catering to both domestic and export markets. Italy and Greece have smaller but significant fisheries, often focused on local consumption in coastal communities. The industry is largely artisanal, with divers collecting urchins by hand to preserve the delicate marine environment, though overfishing and environmental pressures have led to stricter regulations and seasonal closures in many areas to ensure sustainability.
| Rank | Country | Metric Tons |
|---|---|---|
| 1 | Iceland | 348 |
Data from FAO. 2025. Global Capture Production. In: Fisheries and Aquaculture.