Paua Wild Blackfoot Whole in Shell Per 500g/Frozen

FROZEN PRODUCT - 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.
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

Availability: Available year round while stocks last.