Fried kina on toast
his simple dish could be considered slightly controversial, as I believe most kina eaters would think it was sacrilege to consume kina in any other state than raw. Don’t get me wrong, I love raw kina and will always pick up a dozen or so when going for a dive. The thing is, I want more Kiwis (especially Pākehā) to start understanding how delicious they are, and by serving them this way I see it as the gateway to discovering how darn tasty sea urchin (kina) can be. There is also another motive running alongside what I’ve said in this intro: in parts of New Zealand we have created what are now called ‘kina barrens’, where the kina have taken over and consumed much of the kelp forests, creating an
