Feel the Paua (New Zealand Paua Fritters)

Paua are similar to abalone, but a fuller flavour and much firmer flesh that needs some tenderising. The iridescent shells are often used for jewellery. Well this is what I found out on my recent trip to Wellington, New Zealand. As a serious foodie I thought I had heard about mostly everything but that’s the beauty of life there’s always something new to learn. My chef friend David went fishing one morning in Wellington and came home with these amazing looking creatures we call Paua. They are pretty popular in New Zealand their homeland. They reminded me a lot of conch fritters from Key West, Florida. They are fairly rubbery but once you mince them they tenderise and you are able to work with them easily. We made some beautiful Paua fritters which served with a squeeze of lemon and hint of crushed salt were delicious. Has anyone else out there eaten these? Foodie minds want to know. Click here for Paua fritters recipe


  • messyfish
    Posted at 04:51h, 02 November Reply

    have not eaten it, but have some art made from the shell at home. Very pretty! Would love to try it. Perhaps its a little like pearl meat (from Broome WA)?? thats yum…and cooked in a similar way.

  • Will Noble
    Posted at 17:21h, 02 November Reply

    Being married to a Kiwi I have had Paua Fritters on numerous trips to Wellington. Can you get Paua any place outside of New Zealand?

  • designedbynatalie
    Posted at 01:47h, 08 January Reply

    I only recently heard of these things for the first time when watching a NZ border security show. Apparently you can fish up to 50 of these per person per day. Hard to think their population could be sustained at that rate?

  • Victor Pisapia
    Posted at 02:01h, 08 January Reply

    Hard to think that anyone could eat 50 of these a day! 😉

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