All Species

Tuatua

Latin Name: Paphies subtriangulata, P. donacina

Length: 5–8cm diameter

Family: Tuatua belong to the Mesodesmatidae family of surf clams. Two closely related species are commonly harvested in New Zealand: Paphies subtriangulata and Paphies donacina. P. subtriangulata has parallel top and bottom shell edges, while P. donacina is recognised by its bright cream-coloured shell.

  • Wild Caught
  • Farmed

Location

Tuatua are found on sandy ocean beaches around New Zealand. Paphies subtriangulata is most common around the North Island, while Paphies donacina is found mainly around the South Island. Both species occur on beaches around Cook Strait, where their distributions overlap.

Sustainability

Sustainability of this New Zealand fishery is supported through the Fisheries Act and Quota Management System (QMS). Tuatua are harvested year-round and are managed to help ensure their long-term availability for future generations.
The adjacent map shows the quota management areas (QMAs) relevant to this fishery. Source: Fisheries New Zealand (MPI) NABIS spatial data.

Fishing Methods

Fishing Season

  • JAN

  • FEB

  • MAR

  • APR

  • MAY

  • JUN

  • JUL

  • AUG

  • SEP

  • OCT

  • NOV

  • DEC

Peak Season
Off Season

Nutrition

Source: Folate, Riboflavin (vitamin B2, Vitamin A, Magnesium, Phosphorus

Good Source: Niacin (vitamin B3), Vitamin B12, 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?

Tuatua can burrow rapidly into wet sand to avoid predators and disturbance. When exposed, they often squirt water as they dig their way back beneath the surface.

Cooking Tips

Tuatua are prized for their sweet, briny flavour and tender texture. They are best prepared simply to let their natural flavour shine. Before cooking, rinse and purge freshly harvested tuatua to remove any sand. This is traditionally done by soaking them in a bucket of fresh seawater overnight.

Try them:

• Steamed
• In fritters
• Chargrilled
• In pasta dishes
• In seafood chowders

Tuatua pair particularly well with garlic, white wine, fresh herbs and citrus.

Tuatua Recipes

Explore More Recipes
csm_Clams_with_Spaghetti_saffron_and_leek_beb2d059c2

Clam spaghetti with saffron and leek

Search