Kina — Print Recipe — The Culinary Codex

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.

Instructions

1 Wearing gloves, hold each kina with the mouth side up. Use strong scissors or a knife to cut around the mouth opening.
2 Remove the top portion and drain any dark liquid. The orange roe lobes inside are the edible part.
3 Use a spoon to gently scoop out the roe, avoiding the dark gut material. Rinse briefly if needed.
4 Arrange the roe on a plate or serve directly in the cleaned shells on a bed of ice.
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.