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 tenderness 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. Illustration of Paua

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 global demand for the delicacy. Aquaculture allows for the sustainable production of pāua in New Zealand, which helps us meet the needs 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 sustainably and efficiently meet the global demand for pāua. You can visit Foveaux Pāua farm for a tour of this incredible place. 

In places such as The Catlins and Western Southland, you can go pāua diving and source your own dinner, fresh from the ocean to your plate. Or visit one of the restaurants below to savour expertly prepared pāua dishes, showcasing the region's rich maritime flavour and culinary expertise.

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.