Iconic Shellfish of Aotearoa New Zealand: A Culinary Delight

Greenshell™ Mussels

New Zealand Greenshell Mussels are rated by the Monterey Bay Seafood Watch Programme as one of the most sustainable seafood products in the world. They’re New Zealand’s second-largest seafood export as well as the backbone of the country’s marine-farming enterprise. With their succulent, sweet and tender meat they match perfectly with a crisp glass of New Zealand’s world-famous Sauvignon Blanc.

Tuatua

These little shellfish are found on all three of the main New Zealand islands, buried in fine clean sand on ocean beaches. You’ll find them on the menu in some of New Zealand’s most vibrant eateries. To gather them yourself, you can head to the beach during low tide and dig into the sand where they are known to reside. Once collected, you can enjoy their delicate, sweet aroma of fresh kelp and toasted nori.

Bluff Oysters

Oyster-loving New Zealanders go wild in March. It’s when the boats come in from the waters of the Foveaux Strait and deliver Bluff Oysters during a limited season. Their sustainability is fiercely protected – with local iwi (tribe) Ngāi Tahu pausing the season when needed to preserve the quality, size, and quantity of Bluff Oysters being fished.  

Celebrated for their plump, creamy meat and intense brininess, Bluff Oysters are considered a national treasure. Their unique flavour and texture make them a sought-after delicacy, often hailed as the best oysters in the world.  

Pāua

Pāua is the Māori word for New Zealand’s endemic blackfoot abalone, highly valued for its firm meaty flesh and savoury, sea flavour. They’re delicious off the barbecue and highly popular in a fritter from the local fish and chip shop. Once shucked, the Pāua shell lives on forever, being used in jewellery and incorporated into traditional Māori carvings

Want to try shellfish that the world loves? We know a place.

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