Paua Wild Yellowfoot Whole in Shell 1kg/Fresh - SUBJECT TO PRE ORDERS & AVAILABILITY
Wild Yellow Foot Paua are revered for their meat, shells, and more recently for their ability to produce lustrous pearls that capture the colours in the shell.
Yellow Foot Paua count is 10 - 12 per kg. The legal minimum size for Yellow Foot Paua is 80mm.
Yellow Foot Paua (Haliotis australis) is smaller and less common that the Black Foot Paua and has a more corrugated shell. Reddish to yellow brown in colour.
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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