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Kina are a traditional food for māori, often eaten raw from the sea A barometer of the state of our troubled oceans, a prick to our collective conscience. Kina were known to develop a bitter taste during much of the year, with the blooming of the kōwhai in spring or pōhutukawa in summer indicating times when the roe was particularly palatable.
Kina (evechinus chloroticus) is a sea urchin endemic to new zealand Now, they’re becoming a tohu of another kind Kina, scientific name evechinus chloroticus, is a type of sea urchin and traditional māori food endemic to new zealand
Kina produces a magnificent roe that is traditionally eaten raw as sashimi, but can also be smoked, or used as a sauce to flavour dishes.
Even though farming kina is not very profitable, many studies look into how to raise them Scientists are especially interested in making the roe better quality from kina caught in the wild. Kina are the most common species of sea urchin found in shallow coastal waters surrounding aotearoa and its offshore isl For many māori, kina have long been a seasonal tohu, a sign—when the pōhutukawa flower, the kina are fat
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