keeping kina classy

Here's what we recommend to ensure your kina are tasting their best if you’re wanting to eat them later.

1.Brine
Like all kaimoana, it's best to get the meat away from the gut to preserve the meat. We recommend shucking your kina and putting in a salt-water brine to preserve them.

2. Make butter.
A favourite in our whare is to make kina butter, and thankfully, the fat in the butter helps to preserve them nicely. See our recipe here.