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2 Serves
68 Mins
Carefully clean the Kina by removing the spines and opening the shell to extract the five segments of roe, ensuring all grit and dark matter are removed.
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Vitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
0 µg / 400 µgCalcium
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
2 mg / 1,250 mgPotassium
16 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Gently rinse the roe segments under cold water and pat them dry with paper towels.
Heat a small amount of olive oil in a non-stick skillet over medium-low heat.
Add the Kina roe to the skillet and cook for 1-2 minutes until just warmed through, being careful not to overcook the delicate texture.
Season the warm Kina with a light dusting of salt and black pepper before serving immediately.
15
g55
g15
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Ethiopian
German