Echinus esculentus is a species of sea urchin in the family Echinidae, commonly known as the edible sea urchin. It is a marine echinoderm characterized by a large, globular test covered in short, densely packed pink to reddish spines. Native to the northeastern Atlantic Ocean, Echinus esculentus is found along the coasts of the British Isles, Ireland, northern France, Scandinavia, and extending southward to Iberia, typically inhabiting rocky substrates from shallow subtidal zones to depths exceeding 100 meters. The genus name Echinus derives from the Greek ekhinos, meaning “hedgehog” or “sea urchin” while the species epithet esculentus is Latin for “edible”, directly indicating its historical use as food.

Historically, this species was consumed in parts of coastal Europe, particularly in the British Isles and France, though it never reached the same level of culinary prestige as Mediterranean sea urchins such as Paracentrotus lividus. As with other sea urchins, the edible portion consists of the gonads, also referred to as roe or uni, which are eaten raw, lightly cooked, or incorporated into seafood dishes and sauces. Echinus esculentus produces uni used in raw preparations and seafood-based dishes within coastal European cuisines, particularly in parts of France, Scotland, and Ireland.

Echinus esculentus contains omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA); echinochrome A, a polyhydroxylated naphthoquinone pigment with antioxidant activity; ovothiol, a sulfur-containing antioxidant molecule; and carotenoids such as β-carotene and astaxanthin that contribute to pigmentation and oxidative stability. These compounds contribute to its nutritional value, particularly in supporting cardiovascular health and reducing oxidative stress, while also influencing the flavor and color of the edible gonads.