Another Method

Te Ao Hou, September 1965, Page 4

Another Method The following method of preparation is very popular. One must however acquire a taste for kina prepared in this way, for not only the tongues but the entire contents are eaten. As kina are usually harvested in kit or sugarbag lots, fortunate indeed is the town dweller who owns a large copper. Pour the kina into the copper, completely cover with clean cold water, and leave to soak for two days. (Some prefer three days; the time of soaking differs according to taste.) The kina will have lost a lot of its saltiness and strong flavour after two days, and the tongues become plump and much sweeter. For those who live in the country, the nearest creek is of course the answer. The kina are left in the bag and the neck of the bag is tied up with one end of a long rope. Then the bag is thrown into deep water, the other end of the rope is fastened to the nearest tree or post, and the bag and its contents are left submerged for two days. After this time open the shells as instructed, and scoop out the contents with a spoon. No cooking is required. It is eaten with boiled kumara or buttered slices of homemade bread.