Paua Wild Blackfoot Whole in Shell Per Kg/Fresh
Wild Blackfoot Paua are revered for their meat, shells, and more recently for their ability to produce lustrous pearls that capture the colours in the shell.
Blackfoot Paua are approximately 300-400gm each. The legal minimum size for Blackfoot Paua is 125mm.
Widespread around the New Zealand coastline, Blackfoot Paua (Haliotis iris) can be recognised by their pale grey to brown outer shell. Their flesh is darker than many other species of abalone.
Preparation:
Store in fridge until ready to use.
Push the meat out of the shell with your thumb, or a flat edged knife. Remove the gut sack and tooth circle with a sharp knife.
Large wild paua are best tenderized before serving. Place them in a strong plastic bag, and bash the centre of them with a heavy object until they soften. Don’t allow them to split or start separating. Baby farmed abalone don’t require tenderizing.
To barbecue:
Cut the paua into very thin strips with a sharp knife. Crush some garlic. Heat a hot plate over medium high heat, add butter and garlic and paua. Sautee for 1-2minuets (hot and fast) until they start to curl and colour changes. Serve immediately
Sashimi:
Preparation as above, accept don’t cook, just eat raw, serve with soy, wasabi and pickled ginger.
For other ways of serving paua see our recipe section.
Availability: Available year round.
Shelf life: Best consumed on arrival or within 3 days from packed on date.
| Shipping Time | Next Day |
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