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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) are part of the sea urchin family echinometridae Kina (evechinus chloroticus) is a sea urchin endemic to new zealand

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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.

Kina are the most common species of sea urchin found in shallow coastal waters surrounding aotearoa and its offshore isl Kina food refers to the edible portions of the sea urchin evechinus chloroticus, a species native to new zealand The prized component is typically the gonads, also known as the roe, which boasts a unique, rich flavor and creamy texture celebrated as a delicacy. For many māori, kina have long been a seasonal tohu, a sign—when the pōhutukawa flower, the kina are fat

Now, they’re becoming a tohu of another kind A barometer of the state of our troubled oceans, a prick to our collective conscience. Sea urchins, kina, are an important species ecologically and culturally Even though farming kina is not very profitable, many studies look into how to raise them