Paua Wild Yellowfoot Whole in Shell Per 500g/Fresh - SUBJECT TO AVAILABILITY AND PRE-ORDERS

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. 

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. 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.

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.