NZ Kina or NZ Sea urchin is definitely an acquired taste, While it looks a bit like a muscle it is in fact a different type of taste. I was trying to think of a way to describe it. But really it is a specific kind of tangy taste.
If your a Kiwi and you have come all the way to Darwin then you are missing some of your delicacies. Well, now there is no need to miss out.
It comes in at a frozen weight of 200g and can be frozen up to 12 months. The Sea Urchin Roe are soaked in a bed of perfectly salted water which brings out the natural freshness even after they have been frozen.
A Little bit About NZ Kina
This Kina Roe (sea urchin) comes from premium kina habitats mainly on the east coast of the North Island of New Zealand. It is packed in the Coromandel with strict quality requirements ensuring optimum freshness.
Ingredients per 100g of NZ Kina
- Kina Roe (sea urchin)
- Energy 394kj
- Protein 10.
- 8 grams
- Fat total 5.4g
- saturated 1.8g
- sugars / carbs .06g
- Sodium .81gm
- Watch a video here
NZ Sea urchin Recipes
2 cups prepared fresh kina tongues (poha)
1 cup breadcrumbs
2 rashers lean bacon
Place alternate layers of kina and breadcrumbs into a buttered pie dish, finishing with a layer of breadcrumbs. Cover with chopped bacon. Bake in a moderate oven 350′ F. until the crumbs and bacon are crisp and the tongues cooked. About half an hour.
1 cup fresh kina tongues (poha)
4 ozs. flour
1 teaspoon baking powder
½ cup milk salt and pepper
Mix together the dry ingredients, add beaten egg and milk to make a smooth batter. Stir in the kina tongues and leave to stand for half an hour. Fry dessertspoonfuls in hot fat. Drain on absorbent paper. Serve hot, garnished with wedges of lemon and sprigs of parsley.
You can of course eat the KINA raw or in a soup, if you have any more ideas please contact us.