New Zealand has its own, distinctive abalone (Haliotis iris), known throughout the country by its Māori name, pāua. Recognisable by its beautiful blue-green, iridescent shell, pāua is also known internationally as 'black foot abalone' because, in its natural state, it has a thin black surface covering its creamy-white flesh.
To Ngāi Tahu, pāua is considered as a taonga (treasure), and a gift from Tangaroa, the god of the sea. It is highly valued for its firm meaty flesh and savoury, sea flavour. Pāua shell is used for jewellery and incorporated in traditional carvings, usually to represent the eyes.
Pāua quota owned by Ngāi Tahu is harvested by hand by free divers, who dive to the sea floor without the use of oxygen tanks, which are prohibited in the gathering of this species. The live shellfish are delivered to Ngāi Tahu Seafood and third-party depots around the South Island.
Abalone is exported live or individually quick frozen (IQF), for the benefit of consumers who welcome the opportunity to enjoy the product in its freshest, finest state.
Abalone from Aotearoa New Zealand is served year-round in high-end seafood restaurants in Asia. It is particularly prized as a gift during Chinese New Year and Mid-Autumn Festival.