Preparing Your Pāua

Pāua meat can be firm, so the key to enjoying it is taking the time to tenderise it properly. Here’s how to prepare it with care and respect for the kaimoana.

Letting Pāua Pass

To keep your pāua tender, let it pass naturally in the fridge. Shucking live pāua causes it to resist and firm up, which makes the meat tougher. Instead, let the pāua pass on its own—typically the day it arrives or soon after. Pāua don’t like cool temperatures, and they’ll pass quickly (and are already well on their way after being chilled in their package).

How to Shuck Pāua (Removing the Meat from the Shell)

  1. Position the Pāua:
    Find the point of the paua by following the row of air holes one the shell to the ‘poin’. Face this meat side up, with the point facing towards you.

  2. Flip and Pry:
    Slide both thumbs underneath the meat about two-thirds of the way up to pry the foot (the circular muscle that fastens the pāua to the shell) away.

    • Alternatively, use a steel spoon to slide under the meat and leaver the meat off the shell.

  3. Remove the Gut:
    Before detaching the entire foot, turn the pāua sideways, grab the meat from the other end and gently pull the meat toward the pointed end of the shell. This helps remove the gut in one go.

    • If the meat detaches completely, no worries—just pull or cut the gut off separately.

  4. Remove the Teeth:
    Yes, pāua have two small teeth they use to eat seaweed! You’ll find them at the gut end, where the gut attached to the pāua. Press your thumb along the side, and the teeth will pop out the other end.

Tenderising Your Pāua

Letting pāua pass naturally in the fridge or freezer helps tenderise it, but to get it extra tender, it needs a bit of a hammering—literally!

How to Tenderise:

  1. Place the pāua inside an old tea towel or a clean cloth to protect it.

  2. Using a hammer or meat mallet, gently pound all over the meat.

    • Start with the flat “foot” side and be a bit softer on the white side. You can go slightly harder on the black edges, but avoid heavy-handed strikes to prevent splitting the meat.