Abalone (Paua)


abalone

Description:

Paua (abalone) is a univalve shellfish that lives in rocky, coastal areas at depths between one and fifteen metres.
It grazes on seaweed. While abalone are found throughout the world, the New Zealand blackfoot paua (Haliotis iris)
with its spectacular blue/green iridescent shell is unique to this country.

Paua Meat Quality
Paua’s firm flesh is extremely valuable in Asian circles and is central to some of the best Oriental seafood recipes.
Some chefs consider it best served raw, in sushi or sashimi style.

Also known as:

Maori Name: Paua
Market Names
New Zealand: Black-foot Paua
France : Ormeau
Germany : Seeohr
Greece : Haliotis
Italy : Orecchia marina
Japan: Awabi
Korea: Hjeon bok
Spain: Oreja de mer
USA : Blackfoot Abalone, Rainbow Abalone

Size : length : 12.5 – 18cm Size : length : 12.5 – 18cm
Weight : 350g + Weight : 350g +
State available : Whole in shell, shucked Meat State available : Whole in shell, shucked Meat
Packing : Fresh : Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit Packing : Fresh : Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit
Frozen : 10kg shatterpack cartons Frozen : 10kg shatterpack cartons
Season : Year round

Paua Fishery
Paua grow larger in the cool South Island waters than they do in the warmer north. Consequently,
most wild paua are harvested from the South, Chatham and Stewart Islands and from the
North Island’s southern coast. New Zealand’s paua fishery is managed by strict quotas, which allow only
set amount of paua to be taken commercially each year. In addition, restrictions on size and harvesting method
also apply to wild paua: they must have a minimum shell length of 12.5cm and must only be harvested by
free-diving (the use of underwater breathing apparatus is not permitted). In addition to wild harvest,
also apply to wild paua: they must have a minimum shell length of 12.5cm and must only be harvested by
small but rapidly developing aquaculture ventures are being established around the country to
farm paua for both meat and pearls.

 

 

Pacific Oyster (Crassostrea gigas)


Oyster1

Description
The Pacific Oyster belong to the Ostreidae family. They have an off-white shell with bands of yellow, brown or purple.

Pacific Oyster Meat Quality
Pacific Oyster flesh is light-coloured and has a black mantle margin.

Also known as:

New Zealand: Pacific Oyster, Oyster, Australia: Japanese Oyster, France : Huitre Pacifique, Germany : Pasifische Auster, Greece : Ostrea (Stridia), Japan : Ma-gaki, Spain : Ostra Pacifica, Italy : Ostrica, Maori Name: Tio Repe.

Shell size : 6 – 12cm (sometimes reaching 18cm)
Forms available : Whole, Half Shell, Meat
Packing : Fresh : Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit
Frozen : Plastic interleaved, packed & blast frozen
Grades : Bistro (4′s) : -60mm
Standard (3′s): 60-75mm
Premium (2′s): 75-90mm
Large (1′s) : 90-105mm
Season : April – November

Pacific Oyster Fishery
The wild form of the species is found largely around the north of
the North Island. It has spread by natural processes all around the
North Island and across Cook Strait to the northern part of the South Island.
This species is now farmed extensively by aquaculture, and is
harvested throughout the year except in the December to March breeding season
New Zealand’s Pacific Oyster fishery is not managed under quota, as it is not a quota species

 

packed Oysters

Oyster Farm

 

 

 

 

Pipi (Paphies australis)


A Pipi in shell

A Pipi in shell

Description:
Pipi are common all around New Zealand and around the Chatham Islands. sheltered bays from the low tide mark out to about 50 metres depth. They are often found on silty sandbars or sandy beaches just inside harbour entrances,especially in areas where there is freshwater seepage. New Zealand’s Pipi fishery is managed by strict quotas, which allow only a set amount of Pipi to be taken commercially each year.

Size: Shell size: 4-6 cm

New Zealand: Pipi, Clam
Form / State: Fresh -Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit. Whole in Shell

Packed: Frozen -
12kg Polystyrene insulated bin.

Season: Caught all year

Market Names: New Zealand: Pipi, Clam. Australia: Goolwa Cockle, USA: Ugari

Pipi Meat Quality
Pipi have delicate, creamy coloured flesh.

Pipi meat in shell

Pipi meat

Scallop (Pecten novaezelandiae)


scallop

 

Description: Scallops are found around the coast in the sandbanks and mudbanks of sheltered bays from the low tide mark out to about 50 metres depth. They lie on the seabed with the flat shell uppermost, often singly but sometimes grouped in beds. The main dredging areas are Tasman Bay and Golden Bay, Marlborough Sounds, Coromandel coasts, and Northland coasts.  They are best harvested before they spawn in the spring and early summer. New Zealand’s Scallop fishery is managed by strict quotas, which allow only a set amount of Scallop to be taken commercially each year.

Other names: Maori name: Tupa, New Zealand: Scallop, The Netherlands: Grote mantel, Germany: Kamm-Muschel, Greece: Cteni, Italy: Ventaglio, Japan: Hotatega, Spain: Vieira.

Grades: 30/50, 50/80, 80/100 – counts (pcs) per kg

Size: Shell size: 10-15 cm (10 cm legal minimum shell size for harvest)

Form/ State: Shucked meat

Packed: 10kg (4 x2.5kg) Layer packed Frozen, 10kg (10 x 1kg) IQF Frozen. Fresh: Polystyrene insulated bin, with Gel Ice packs to maintain coldness in transit

Season: July - February

Meat Quality: Scallop flesh is firm & white and the roe is usually bright orange.

Processing ScallopsScallop meat

 

 

 

© Copyright Wildfish Export Ltd.