Paua for Beginners: Everything You Need to Know

New to paua? You’re in for something distinctly Aotearoa.

With its striking blue-green shell and rich, oceanic flavour, paua is one of New Zealand’s most prized delicacies, equally celebrated in fine cuisine and fine jewellery. Whether it’s tucked into a creamy pie, sizzling on the grill, or gleaming from a pendant, paua has a way of making an impression.

This guide will walk you through everything you need to know before your first bite.

Our signature fried paua served on tours

What is Paua?

Paua is the Maori name for New Zealand abalone, an edible sea snail that makes its home along the country’s rugged coastline. Clinging to the rocks and cloaked in a shimmering shell, paua is prized not just for its rich, flavourful flesh but also for its deep cultural significance.

Of the three paua species found in New Zealand, Haliotis iris is the standout, known for its dark, savoury meat and those unmistakable blue-green hues that end up in everything from carvings to jewellery. Most paua are still harvested by divers, but we’ve taken a sustainable approach with our own paua farm, helping ensure this treasure can be enjoyed for generations to come, whether it’s served on a plate or worn as a pendant.

Why Paua is a Must-Try in New Zealand

Paua isn’t just seafood in New Zealand; it’s an icon.

On Kiwi plates, paua represents history, tradition, and the deep connection between people and the sea. For generations, Maori have harvested paua as a valued kai moana (seafood) and used its iridescent shell in art and adornments, weaving it into everyday life and special occasions alike.

Taste-wise, paua is unlike any other seafood you’ve tried. Its firm yet tender texture, paired with a rich, oceanic flavour, sets it apart from scallops or squid. Visually, it’s just as striking, with inky black flesh that cooks up beautifully, whether in a smoky fritter or a creamy pie. Trying paua isn’t just about tasting a delicacy; it’s about experiencing a piece of Aotearoa’s identity.

Paua Shell

Where to Try Paua Around New Zealand

If you want your first paua tasting to be unforgettable, seek out places that know how to honour this special ingredient.

Local favourites and famous spots include:

• Captain Kai Moana (various markets): for street-style paua fritters with smoky, savoury flavours.
• Maketu Pies (Bay of Plenty): home of the classic creamy paua pie wrapped in golden pastry.
• Seafood festivals and Maori food stalls across the country often feature freshly prepared paua, grilled or minced into fritters, and served with lemon or native herbs.
• Farmers’ markets in coastal towns like Kaikoura, Gisborne, and Coromandel often have small-batch paua treats worth trying.

How to spot a good paua dish:

Look for dishes using fresh (not over-frozen) paua, prepared simply to let its natural flavour shine. Avoid heavily battered or overcooked versions, as paua can become rubbery if handled without care.

What to Expect at Your First Tasting

Wondering what paua actually tastes like? Here’s what to expect:

• Common preparations: paua fritters, creamy pies, sashimi, smoked paua, or thinly sliced and grilled.
• Texture: It should be tender yet slightly chewy, never tough. A good paua dish will feel meaty, not rubbery.
• Seasoning: Simple is best. Think garlic butter, lemon, coconut cream, or native herbs like kawakawa to highlight paua’s natural ocean flavour. 
• Is it an acquired taste? For some, yes. Paua has a strong sea essence, richer than white fish but less briny than oysters. If you enjoy seafood, you’ll likely find paua a welcome adventure.

Mike and Antonia holding a paua shell 

Paua FAQs: Your First-Time Questions Answered

What does paua actually taste like?

Rich, slightly sweet, and deeply oceanic with an earthy undertone, like a cross between squid and scallops but with a unique depth.

Is paua fishy?

Not really. It has a clean, briny taste rather than a strong fishiness.

Can I eat it raw?

Yes, paua can be eaten raw as sashimi, but it must be sliced very thinly for tenderness.

Is paua suitable for kids or sensitive eaters?

If your kids like seafood, they may enjoy paua, especially in pies or fritters where the flavour is milder.

What drinks pair well with it?

Try paua with crisp white wines like Sauvignon Blanc or light, citrusy beers. Sparkling water with lemon also pairs beautifully.

Visit Arapawa Island: Where Paua Meets Pearls

Paua isn’t just delicious; it’s beautiful.

On Arapawa Island, at Arapawa Blue Pearls, paua are raised sustainably to produce rare, ethically farmed blue pearls. Here, you can see how paua thrive in the clear Marlborough Sounds waters, tour the farm, and discover how every pearl represents four years of care in a unique marine environment.

It’s a chance to see where paua live, how pearls grow, and even taste freshly harvested seafood on-site, connecting your paua experience directly to the place it comes from.

Pro Tips for First-Time Paua Tasters

• Choose fresh, not frozen. Fresh paua has a tender texture and richer flavour.
• Go with someone who loves paua. Their enthusiasm will make your tasting experience more fun.
• Start small. If you’re unsure, try paua in a pie, fritter, or chowder to ease into its unique taste.
• Avoid overcooked paua. Tender is the goal; rubbery is a sign it’s been cooked too long.

Final Thoughts: More Than Just a Bite

Trying paua isn’t just about enjoying a meal; it’s a taste of New Zealand’s land, sea, and identity. It connects you to the waves, the rocky coastlines, and the rich cultural traditions that make New Zealand unique.

Keep an open mind, and you might discover a new favourite that you’ll look forward to every visit.