LIVE – Can be kept live in a polybin. Temp should be about 8 degrees. If die move to chiller. To kill put in freezer for a couple of hours or put in iced salt water, this sends them to sleep.
FROZEN - thaw in chiller overnight.
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.
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
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.
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