Paua are revered for their meat, shells, and more recently for their ability to produce lustrous pearls that capture the colours in the shell.
Widespread around the New Zealand coastline, Black foot paua can be recognised by their pale grey to brown outer shell. Their flesh is darker than many other species of abalone.
Preparation: How to Cook Paua
Availability: Available year round.
Shelf life: Best consumed on arrival or within 5 days from receiving product.
How to cook Paua
Tempura Paua with Anchovy Salad
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