Paua (abalone) is a univalve shellfish that lives in rocky, coastal areas at depths between one and fifteen metres. It grazes on seaweed.

While abalone are found throughout the world, the New Zealand blackfoot paua (Haliotis iris) with its spectacular blue/green iridescent shell is unique to this country.

Paua Fishery

Paua grow larger in the cool South Island waters than they do in the warmer north. Consequently, most wild paua are harvested from the South, Chatham and Stewart Islands and from the North Island's southern coast.

New Zealand's paua fishery is managed by strict quotas, which allow only a set amount of paua to be taken commercially each year. This Total Allowable Commercial Catch (TACC) was set at 1,058 metric tonnes for the 2009/10 fishing year.

In addition, restrictions on size and harvesting method also apply to wild paua: they must have a minimum shell length of 12.5cm and must only be harvested by free-diving (the use of underwater breathing apparatus is not permitted).

In addition to wild harvest, small but rapidly developing aquaculture ventures are being established around the country to farm paua for both meat and pearls.

For more on paua and paua pearl farming visit Blue Pearls' website.

For more information on quotas see Management and Sustainability.

Paua Exports

Total exports of paua in the year ended December 2009 were worth $NZ 48 million.

Nearly all New Zealand paua is exported to the western Pacific Rim. Singapore and Hong Kong together take over 85% of this total.

Paua Meat Quality

Paua's firm flesh is extremely valuable in Asian circles and is central to some of the best Oriental seafood recipes. Some chefs consider it best served raw, in sushi or sashimi style.

For meal ideas using paua, check out the Recipes.