Paua Wild Blackfoot Whole in Shell Per 500g/Fresh
Wild New Zealand wild blackfoot paua offers a unique taste.
Its tender, white flesh has a texture often compared to a combination of scallop and calamari, providing a distinct experience from other abalones due to its rich, distinctive flavor.
Preparation: Place Paua 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.
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, except 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.
Origin: New Zealand
| Shipping Time | Next Day |
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