Pāua
Year round
Hand dived
Taken by hand, one shell at a time
Pāua are prised off the reef on a breath hold, measured against the legal size, then surfaced into the boat. No dredge, no tank, no middleman between the diver and the pack.
Meet the diversPāua and seafood packs
In Stock
Frozen Clams in Shell, 2 kg
$38.00
In Stock
Frozen Cut Hairtail Sections, 2 kg
$29.00
In Stock
Frozen Geoduck Siphon Meat, 2 kg
$48.00
In Stock
Frozen Golden Pompano, Whole, 2 kg
$39.00
In Stock
Frozen Razor Clams, 2 kg Box
$42.00
In Stock
Frozen Squid Tentacles, 2 kg Box
$34.00
In Stock
Frozen Whole Sea Bass, 2 kg
$46.00
In Stock
Frozen Whole Turbot, 2 kg
$36.00
Tenderising
Tenderised before it is packed
Pāua muscle tightens the moment it leaves the shell. We beat each steak flat, rest it cold, then slice across the grain so it cooks in forty seconds and stays soft.
See the packing
Our story
A whānau operation in the Bay
Two generations of divers working the same stretch of coast out of Russell, with a rule that has not changed: take only what the reef can replace, and pack it the day it is landed.
Read the storyWhy buy from us
Hand Dived
Tenderised
Horopito Rub
NZ Wide Ship
On the plate
The pāua plate
Three ways we serve it at the kitchen table in Russell.
Where we work
Bay of Islands
Three dive spots we work through the season, from Russell across to the outer islands.
Depths are typical working depths, not records. Pāua are taken by hand, never by dredge.
What we gather
Kai moana guide
Six things off this coast, and the months we look for them.
Kina
Aug – Mar
Mussel
Sep – Apr
Snapper
Oct – Apr
Crayfish
Apr – Oct
Sea urchin
Jun – Nov
Pack sizes
Take it home
Three packs, all frozen on the day they come out of the water.
Pāua steak slices
Hand-sliced across the muscle, ready for the pan.
- Weight500 g
- FormatSliced, frozen
- Serves2
$42
Minced pāua meat
Coarse minced, the base for fritters and patties.
- Weight500 g
- FormatMinced, frozen
- Serves3
$36
Fritter mix
Pāua, egg and flour already folded together.
- Weight600 g
- FormatReady mix
- Serves4
$32
How it reaches you
The diving log
Four steps from the reef to the freezer, done by the same two pairs of hands.
-
1
Dive
By hand, on a breath hold, inside the legal size.
-
2
Clean
Shell off, gut removed, skirt trimmed.
-
3
Tender
Beaten flat, then rested cold.
-
4
Pack
Weighed, labelled and frozen the same day.
From the kitchen
Horopito recipes
Six things we cook with pāua and a pinch of horopito.
Pāua fritter
Minced pāua, egg, flour and a little horopito.
Pāua chowder
Cream, potato, pāua and cracked pepper.
Buttered pāua
Steak seared in butter with lemon and horopito.
Snapper bake
Whole snapper, horopito rub, lemon and olive oil.
Mussel pot
Green mussels, white wine, garlic and parsley.
Seafood pie
Pāua, snapper and mussel under a flaky lid.