Paua is a marine mollusc, a type of abalone, found only in New Zealand’s coastal waters. It is highly regarded for both its flavorful meat and the remarkably iridescent inner surface of its shell. It holds deep cultural significance for the Māori people and is important to New Zealand’s culinary and artistic heritage.
The Paua Mollusc
Paua is the Māori name for several species of large, edible sea snails (abalone) belonging to the Haliotidae family. The most prevalent species in New Zealand is Haliotis iris, often referred to as blackfoot paua or rainbow abalone. These molluscs thrive in shallow, rocky coastal environments, usually found at depths of 1 to 15 meters.
Paua uses a large, muscular foot to cling firmly to rocks, allowing it to withstand strong tidal surges. This powerful foot also enables slow movement across the seafloor as it grazes on various types of seaweed and algae. The shell features a series of small holes along its edge, crucial for respiration and reproduction. They are relatively sedentary, often forming dense aggregations, and grow larger in New Zealand’s cooler southern waters.
Distinctive Shell and Its Uses
The outer surface of the paua shell is often dull and encrusted with marine growth, concealing a spectacular secret within. Its interior boasts striking iridescence, displaying a spectrum of blues, greens, purples, yellow, pink, gold, and silver. This captivating play of color is a result of light interacting with the microscopic layers of nacre, a composite material primarily made of calcium carbonate and protein, that form the shell’s inner lining.
The polished paua shell is highly sought after for use in jewelry, decorative arts, and souvenirs. Artisans carefully grind away the rough outer layers to reveal the luminous nacre beneath, transforming the raw shell into exquisite pieces. This material finds its way into earrings, necklaces, and intricate inlays, making it a distinctive element in both traditional and contemporary designs.
Paua as a Delicacy and Cultural Treasure
Paua is also prized as a seafood delicacy in New Zealand. The meat, which has a firm texture, offers a unique salty, ocean flavor with a subtle sweetness. It is often prepared in various culinary forms, including fritters, or thinly sliced and pan-fried or grilled. Historically, Māori would tenderize the meat, sometimes by beating it, before cooking it in a hāngī (earth oven) or preserving it.
For Māori, paua is considered “taonga,” a treasured resource with deep cultural significance. It has traditionally served as an important food source, known as “kaimoana,” and plays a role in hospitality. The iridescent shells are extensively used in Māori art, notably as the eyes of carved figures and as decorative elements on traditional cloaks and adornments. This use connects paua to spiritual beliefs, symbolizing abundance, strength, and a profound connection to the ocean.
Sustainable Management of Paua
Sustainable management practices are in place to ensure the long-term health of paua populations in New Zealand. The fishery operates under the Quota Management System (QMS), introduced in 1986, which sets total allowable commercial catch (TACC) limits for specific management areas. These limits are designed to ensure the species can reproduce and maintain healthy numbers.
Regulations also include minimum legal size limits, typically 125mm for blackfoot paua across most regions, ensuring that individuals reach reproductive maturity before harvest. Recreational fishers must adhere to daily catch limits and size restrictions, and strict rules govern how paua are removed from rocks to minimize damage. The industry supports conservation through initiatives like voluntary harvest size increases, re-seeding, and localized fisheries plans, often collaborating with Māori communities who uphold traditional guardianship.