Straight from the depths of the ocean, the Southland pāua packs a flavour punch like no other.

With its vibrant emerald hues and succulent meat, pāua, offers a unique combination of Illustration of Pauatenderness and richness. Whether pan-fried with a hint of garlic or lovingly simmered in a tangy sauce, its unparalleled taste and texture never fail to impress. So, seize the opportunity and indulge in the irresistible allure of pāua - this Southland delicacy is truly a seafood treasure. 

Pāua is the Māori name given to three species of large edible sea snails. It's known around the world as abalone and in some cultures as "Black Gold". Blackfoot Pāua (Haliotis iris) love the shallow, cool coastal waters around Bluff and Stewart Island.

New Zealand has a strict Quota Management System in place to maintain sustainable fishing, however, these amounts do not fulfil the global demand for the delicacy. Aquaculture allows for the sustainable production of pāua in New Zealand, which helps us meet the need for high volumes of pāua without compromising wild stocks. Bluff is home to the Foveaux Pāua farm, which employs some of the world's most advanced on-land aquaculture techniques to meet the global demand for pāua sustainably and efficiently. You can visit Foveaux Pāua farm for a tour of this incredible place. 

Pāua cling to the rocky shores of Southland’s rugged coastline, their dark shells blending seamlessly with the sea-washed stones. In coastal places like the Catlins, Western Southland, Bluff, Riverton, and Oban, you’ll see locals foraging at low tide, snorkelling out by exposed rocks to collect them. You can get your own pāua dinner, fresh from the ocean to your plate - if you know where to look. Or if you prefer to stay dry, head into Hayz at The Anchorage in Bluff for creamy pāua wontons, or their signature pāua cheese rolls.

Pāua peak season: Year-round, with the best quality often during the cooler months when waters are clear and calm.
Flavours: Earthy and briny with a firm, slightly chewy texture. Pāua has a rich, almost meaty flavour that works beautifully minced in fritters, thinly sliced with bacon and cream, or eaten raw as sashimi.

Where to try pāua

Considered taonga, pāua are treasured not just for their rich, earthy meat but also for their luminous shells. These shells, with their iridescent blues and greens, feature prominently in both traditional and modern Māori art. They are often used as the eyes in Māori carvings and in everything from jewellery and buttons to feature inlays in commercial spaces.

One of the most iconic celebrations of pāua came from Fred and Myrtle Flutey’s famous “Pāua Shell House” in Bluff. Over 50 years, the Fluteys collected more than 1,000 pāua shells, using them to decorate their home and attracting over a million visitors eager to hear their stories.

Fun fact: In Riverton, you'll be welcomed by a stunning pāua shell sculpture, towering at 4 meters high and lined with 1000 sheets of real pāua.