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Pāua

Our Product

With over 39 years of experience in the paua industry, Wild Seafoods is owned and operated by a 2nd generation paua diver dedicated to supplying premium wild New Zealand pāua.

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Harvested from the pristine, cold waters of New Zealand's South Island, our pāua is renowned for its exceptional quality, flavour and freshness. Backed by decades of hands-on expertise and a deep respect for New Zealand's marine environment, we are committed to delivering a consistently premium product to customers around the world.

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For product enquiries, availability or export opportunities, please contact Geoff directly.

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SPECIFICATIONS

1. General Product Identification

  • Common Name: Pāua, Blackfoot Pāua, New Zealand Abalone

  • Scientific Name: Haliotis iris

  • Product Type: Chilled and Frozen meat , whole

  • Origin : Native to coastal Aotearoa New Zealand
     

2. Physical Characteristics

  • Minimum Legal Size: Shell length is 125 mm or greater for standard commercial catch

  • Market Weight: 350 g to 800 g whole weight. (Adults generally average 400g)

  • Appearance (Shell): Highly iridescent inside with deep blues, greens, purples, and gold flashes.

  • Appearance (Meat): Distinctive deep black or charcoal-coloured muscular foot (blackfoot). Sliced meat reveals a clean, white to cream-colour

  • Flavor & Texture: Deep, rich umami flavor with a subtle marine sweetness. Firm, meaty, and dense texture that softens beautifully when sliced thinly
     

3. Nutritional Profile (Per 100g Raw Edible Meat)

  • Calories: ~105 kcal

  • Protein: 18.0 g – 20.0 g (Excellent source of lean protein)

  • Total Fat: 0.6 g – 1.2 g (Very low fat, high in Omega-3 fatty acids)

  • Carbohydrates: 2.5 g – 3.0 g

  • Vitamins & Minerals: High in Selenium, Magnesium, Iron, and Vitamin B12.
     

4. Supply, Management & Sustainability

  • Regulatory System: Strictly managed under the New Zealand Quota Management System (QMS)

  • Harvest Method: 100% wild caught by free-diving (breath-holding). The use of scuba or underwater breathing apparatus is legally banned on mainland New Zealand to protect wild stocks.
     

5. Handling & Storage Guidelines

  • Chilled Storage: Store whole dead pāua or shucked meat between 1°C and 4°C. Consume within 3 to 5 days.

  • Frozen Storage: -18 for Frozen whole up to 12 months.  Shucked, vacuum-sealed meat up to 12 months.

  • Food Safety: Regulated under stringent New Zealand Food Safety criteria and New Zealand marine biotoxin monitoring programmes to ensure absolute food safety. Includes HACCP
     

6. Availability

  • All year: Main harvesting October to March across the southern summer.

  • Frozen whole, shucked meat and retort cook : Frozen whole IQF, retort cooked to order and specifications. To specifications and demand.

  • Supply: Talk to us about your requirements, we can supply run of catch or graded with indicative sizes 300-399, 400-499, large grade, 500-599 and jumbo 600 +

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