Latin Name: Haliotis iris
Length: 12.5–18cm (12.5cm legal minimum shell size for harvest)
Family: Pāua belong to the Haliotidae family (abalones). Related species: Related species include Yellow-foot pāua (H. australis) and Virgin pāua (H. virginea). H. australis is widespread around New Zealand in small numbers. It has a pale yellow-brown shell. The foot is pale yellow with a black rim. H. virginea is similar to H. iris but the foot is white. Four subspecies are found between North Cape and the Sub-Antarctic Islands.
- Wild Caught
- Farmed
Location
They are widespread around the New Zealand coast. Found from the intertidal zone down to approximately 15 metres.
Sustainability
The commercial fishery for pāua dates from the mid-1940s. In the early years of this commercial fishery the meat was generally discarded and only the shell was marketed. However, by the late 1950s both meat and shell were being sold. Most of the current commercial catch is from the Wairarapa coast southwards with the major fishing areas located in the South Island, Marlborough, Stewart Island and the Chatham Islands. In most areas pāua can only be harvested by free diving. In addition to catch limits, there are limits on the size of pāua that can be harvested. In many areas these have been voluntarily increased by commercial fishers to improve the fishery. Pāua abundance is assessed by MPI as being stable in some areas, while in other areas catch limits have been reduced when required and abundance is increasing.
Fishing Methods
Fishing Season
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JAN
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FEB
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MAR
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APR
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MAY
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JUN
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JUL
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AUG
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SEP
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OCT
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NOV
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DEC
Nutrition
Source: Biotin (vitamin B7), Riboflavin (vitamin B2), Magnesium, Phosphorus, Potassium
Good Source: Niacin (vitamin B3), vitamin B12, Copper, Iodine, Iron, Selenium
Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.
Did you know?
Pāua shells, as well as meat, are highly prized. People now also successfully cultivate Pāua pearls – provided they can keep pāua stress levels low!
Cooking Tips
The secret to tender pāua is to gently ease it out of the shell and cook quickly on a high heat with a light, gentle touch. If overcooked, the texture of pāua can become rubbery. The colour will change and edges will begin to curl when the pāua is cooked. Pāua can be tenderised by a variety of methods. Light pounding with a metal hammer or par-boiling for a few minutes in steaming (but not boiling) water are popular options. Try it
- Grilled
- stir fried
- sauted
- baked
- poached
- barbeque or
- use in a Kiwi classic: paua fritters