Paua Live Wild Blackfoot XL (>500size) 1kg - PRE ORDER FOR THE NEXT SHIPMENT

In stock
Paua in Shell Fsh Black 5
per 1 kg

Hand Picked by Free Divers from the chilly Southern Ocean of Foveaux Strait, Stewart Island & Fiordland.

Wild Blackfoot Paua are revered for their meat, shells, and more recently for their ability to produce lustrous pearls that capture the colours in the shell.

Our Extra Large Blackfoot Paua are approximately 600-1kg each.  Price is per 1kg.


Widespread around the New Zealand coastline, Blackfoot Paua (Haliotis iris) can be recognised by their pale grey to brown outer shell. Their flesh is darker than many other species of abalone.


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.

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

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: Available 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. 

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