The Kaimoana Conundrum
Beneath the churning surf of our coastlines, a silent apocalypse is unfolding, starring an unlikely antagonist: Kina. This sea urchin many will be familiar with and native to our waters around here in Aotearoa, has quickly become both an ecological challenge and culinary opportunity. As we try to navigate the complexities of marine conservation and sustainable eating, Kina offer a compelling opportunity for how our dining choices can impact the world beneath the waves. We need to talk about Kina, not just as a problem, but as an economic and ecological opportunity hidden in plain sight.
A Barbed Being
Kina A.k.a Evechinus chloroticus, with its Punk rock spiny studded exterior and rich, creamy interior, plays a vital role in its native ecosystem. However, the balance is delicate. Climate change and overfishing of Kina’s natural predators (such as snapper and crayfish) in certain areas has led to what marine biologists refer to as “Kina barrens” — underwater badlands where unchecked Kina populations devour seaweed forests, leaving desolate wastes of barren rocks, devoid of the diversity that once thrived there.
These barrens not only represent a loss of biodiversity but also disrupt the marine food web and affect commercial fishing and recreational activities. The situation underscores a pressing environmental threat but also opens the door to a culinary approach to conservation.
A Delight for the Culinarily inclined
Kina has long been considered a delicacy among Māori and Pasifika people.
Prized for its distinctive, briny flavour that captures the essence of the sea. Its roe (the reproductive bits) are the coveted part, enjoyed raw or incorporated into sophisticated dishes. Despite its traditional appeal, Kina remains underappreciated in the global culinary scene, an opportunity ripe for the taking.
Promoting Kina as a delicacy beyond our humble shores offers many opportunities: to introduce food enthusiasts around the world to a new and exquisite taste experience, to engage in a form of conservation that benefits the ocean, and a potential revenue stream for a government desperate to change its economic outlook. By increasing the demand for Kina and creating a desirable brand such as “New Zealand lamb” & “Marlborough sauvignon blanc” we could create a desirable export product and encourage more balanced harvesting that helps restore and maintain the health of marine ecosystems.
Diving Into Sustainable Consumption
The key to unlocking Kina’s potential as a driver of environmental recovery lies in sustainable harvesting practices and involves careful management to ensure that Kina populations are kept in check without being depleted, allowing seaweed forests to regenerate and biodiversity to flourish once again.
Chefs and restaurateurs will play a significant role in this movement by incorporating Kina into their menus, educating patrons about its environmental impact and culinary value. Meanwhile, consumers can support these efforts by choosing to eat Kina and offer a great excuse to push the boat out on our beautiful long summer days among other sustainably sourced seafood, becoming part of a positive cycle that nourishes both people and the planet.
A Call to the Table
With our eyes ever turned to an uncertain future, Kina offers a blueprint for how we can address other environmental challenges through our dietary choices. It stands as a testament to the power of innovative thinking and culinary exploration in solving ecological problems.
We need to talk about Kina, not just in concerned conversations among the environmentally conscious or in the kitchens of avant-garde chefs, but in a global conversation about how we, as a species, relate to the ocean and its myriad inhabitants. By elevating Kina from an ecological threat to a celebrated delicacy, we can take a small, yet significant, step towards healthier oceans and a more sustainable world.
So, the next time the kai hits the table, consider the humble Kina. In its rich, oceanic flavours lies the taste of conservation, a reminder of our deep connection to the sea and our capacity to change the tide for the better.
