[header] How to cook kina [title] Insert a pair of sharp scissors into the center of the kina's shell. [step] Wear a pair of thick gloves to prevent getting poked by the spines on the kina. Flip the kina over so that the flat side of the urchin is facing up.
[header] How to cook kina [title] Insert a pair of sharp scissors into the center of the kina's shell. [step] Wear a pair of thick gloves to prevent getting poked by the spines on the kina. Flip the kina over so that the flat side of the urchin is facing up.
Use long strokes to cut through the shell's webbing. [substeps] The back portion of the kina should be slightly above the surface. Turn the kina over on its back so that its back is facing away from you. [substeps] If you don't have sharp, pointy scissors, you can use a vegetable peeler instead. Press the sharp end of your scissors into the center of the shell until you penetrate it. [substeps] Keep the kina on ice while you store it in the refrigerator. [substeps] The spine of the kina does not have to be completely cut free of the shell. It will fall back down after cooking, and a good way to ensure the kina is not totally burned is to just cut through the shell.