Savor the Sea: A Wild Harvest Experience
Taste the ocean. Help protect it.
Introducing Savor the Sea — an ocean-to-table culinary adventure that lets you dive into Oʻahu’s ocean ecosystem in a way you’ve never experienced before.
As part of our commitment to conservation and meaningful connection with the sea, we’ve launched this new add-on experience aboard select charters: a chance to hunt, harvest, and taste edible sea urchins — all while soaking in the salty breeze and stunning views of the Wai‘anae Coast.
What’s It All About?
Several types of sea urchins are considered edible in Hawai‘i, traditionally harvested for their flavor rich gonads — or uni, the Japanese word for urchin roe, prized in sushi culture for its creamy texture and oceanic flavor. During this adventure, we’ll focus on species such as:
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Wana (Echinothrix diadema): A long-spined, blue-black urchin often found on reef flats (look down into the depressions).
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Wana Halula (Diadema paucispinum): Another long-spined species with delicate, rich uni.
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Haʻukeʻuke (Colobocentrotus atratus): The “helmet urchin,” which clings to wave-battered rocks and has firmer, earthier uni.
⚠️ Important Note: We do not harvest Hawaʻe maoli (Tripneustes gratilla), the native collector urchin used in ecological restoration. Our goal is to taste the reef responsibly — and never at the expense of native balance.
Why Sea Urchins?
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Seasonally Sustainable: The harvesting season in Hawai‘i runs from June 1 to October 1, with regulations in place to protect reef health.
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Conservation with Flavor: Removing select urchins helps ease pressure on native reef species — and lets you experience uni like a true ocean forager.
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Raw, Boiled, or Pickled: Roe (uni) is prepared fresh onboard. Most enjoy it raw with lemon, wasabi, or ponzu — but we offer boiled or chilled options too.
Female urchin roe is typically a vibrant orange; male roe tends to be yellow. However in Hawaii where the urchin are plentiful, the roe tends to be smaller, more brownish, and even more delectable, a direct reflection of the health of the reef they were harvested from.
What’s Included
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Guidance from our marine naturalists and dive crew
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Snorkeling or free-diving to harvest urchins (optional participation; no SCUBA per state law)
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Onboard prep, presentation & tasting session of uni, with reef-to-table storytelling
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Option to just observe and sample — no pressure to dive!
A Few Safety & Ethical Notes
Sea urchin spines can be painful if handled carelessly. We use protective gear and expertise, and always encourage respect and caution. Puncture wounds should be monitored for infection.
We also follow all state harvesting regulations and avoid protected areas. Conservation is not a theme — it’s the core of the experience.
Who This Is For
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Food lovers seeking ultra-fresh, ocean-to-mouth uni
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Curious travelers wanting a deeper dive into reef ecology
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Anyone craving a meaningful, hands-on adventure that blends science, culture, and cuisine
How to Join
Savor the Sea is available as an add-on to select Wild Side private and shared charters from June through early October. This is an intimate experience — space is limited, and reservations are required. Add-on price is $119 per person.
Taste the reef. Help protect it.
