Cooking Paua

Handling:

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

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.

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