Paua Live Wild Yellowfoot 500g
Wild Yellow Foot Paua are revered for their meat, shells, and more recently for their ability to produce lustrous pearls that capture the colours in the shell.
Yellow Foot Paua count is 5-6 per 500g. The legal minimum size for Yellow Foot Paua is 80mm.
Price is per 500g.
Yellow Foot Paua (Haliotis australis) is smaller and less common that the Black Foot Paua and has a more corrugated shell. Reddish to yellow brown in colour.
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.
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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