Paua - Cocktail Whole Live

This farmed abalone product, due to the filtered water environment has a blue shell and clean, white meat. 

Handling:

LIVE – Can be kept live in a polybin. Temp should be about 8 degrees. If they die move to a 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.

Preparation:
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.
Baby farmed abalone don not 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: Year Round

Shelf life: Best consumed on arrival or within 3 days from packed on date.  

Fish for your health: Paua is a good source of protein, which the body uses for growth and repair. It also supplies iron, zinc and B vitamins can also provide a good source of omega 3 fats, which are good for the heart

Suggested wines: Serve with a Sauvignon Blanc with acidity or oakiness to enrich and enliven the butteriness.