Fish

Paua

A tier

Pāua is the Māori and New Zealand name for local abalone (chiefly Haliotis iris), famous for iridescent blue-green shells and dark, richly flavoured meat. Cultural harvest rules and commercial quotas tightly control take. Meat is often minced into fritters or sliced after tenderising—stronger and more mineral than pale farmed abalone. Respect customary and legal limits. Classic kiwi pāua fritters with breadcrumbs remain the everyday form; fine dining uses thin slices and butter sauces. Shells are craft icons; buy meat from licensed sellers only.