Haliotis iris is a species of abalone native to New Zealand. Our abalone is carefully caught by free-divers in New Zealand's pristine waters. The shell is a brilliant blue on the outside and features a multi-coloured interior, making it sought after for jewellery production.
The meat of the abalone is a jet black and is one of the most highly regarded delicacies in New Zealand. It's a highly versatile protein, and can be enjoyed seared on the barbecue with a bit of butter, or slowly braised in a Chinese-style broth.
(figures are for a 100g serving)
Harvested by hand
In New Zealand, blackfoot and yellowfoot paua must be collected by breath-holding free divers, i.e. without the aid of underweight breathing apparatus, as scuba gear is illegal.
Wild paua is managed under a quota set by the QMS, which is New Zealand's national fisheries management system. For the quota period ending in September 2021, the total commercial catch is 919,064 kg (this figure also includes quota for the related species of haliotis australis).