Fresh kina sea urchin split open and eaten raw straight from the shell, prized for its rich, creamy, briny roe that tastes of the ocean.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Wearing gloves, hold each kina with the mouth side up. Use strong scissors or a knife to cut around the mouth opening.
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2
Remove the top portion and drain any dark liquid. The orange roe lobes inside are the edible part.
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3
Use a spoon to gently scoop out the roe, avoiding the dark gut material. Rinse briefly if needed.
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4
Arrange the roe on a plate or serve directly in the cleaned shells on a bed of ice.
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5
Squeeze a little fresh lemon juice over the roe. Eat immediately for the best flavour and texture.
Did You Know?
Maori consider kina such a delicacy that the best diving spots are closely guarded secrets passed down within families.
Chef's Notes
Equipment Tips
- strong knife or scissors
- spoon
- clean towel
Garnishing
lemon wedge
Accompaniments
crusty bread, butter
The Story Behind Kina
Kina has been gathered by Maori from New Zealand's coastlines since the earliest days of Polynesian settlement. The spiny sea urchin is found in shallow rocky waters and is harvested by free-diving, a skill passed through generations. For Maori, kina is one of the most prized kai moana, its rich, creamy roe considered a taonga, or treasure. While it divides opinion among non-Maori New Zealanders, kina remains central to coastal Maori food culture and identity.
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