Worldwide trends – New Zealand Paua - not only a beautiful shell

by Lorena Balea-Raitz

Oval, 6 inch long with a row of holes along the back- this is Paua like the Maori call it, also known as Abalone.

It’s a delicacy here in New Zealand and very popular not only for the black flesh but also for the colorful shinny interior of the shell. To me it’s one of the most beautiful shells in the world.

According to the Maori legends it is held in high regard as a taonga (treasure) from the god of the sea.

Paua is a taonga not only for Maoris but also for New Zealand. The very nutritious shell is a source of food and the strong shell is used not only for arts and craft but also in the household. I love to keep my rock salt in a Paua shell! It is a fun way to include the Maori culture in my household and embrace the beauty of nature.

When you see it for the first time - it will not impress you for sure- a grey dark stone look like piece! After it’s cleaned and polished you will have another view on the Paua-

you will be in love! It is truly one of a kind.

The Maori use the interior of the shell to decorate eye on the sculptures.. The shinny Paua has a wonderful color mix, different shades of green, blue, opal , cremes, purples, pink and black flow into each other and form a wonderful design. The colors change with the angle of the shell.

Here in New Zealand Paua is around every corner and the designs are endless.

The jewelry is truly stunning!You can find Paua designs in any form pendants, bracelets, rings, earrings, even funky clutches.

Photo contributions:

Adhara Silver:

http://www.etsy.com/shop/ADHARASILVER

RazzleBedazzle:

http://www.razzlebedazzle.com/

http://www.etsy.com/shop/RazzleBedazzle

Little Bears Mom:

http://www.etsy.com/shop/LittleBearsMom

Bead Bargains:

http://www.etsy.com/shop/beadbargains

My Abalone Recipe!

After you open the shell and discard the soft parts of the meat you keep the lean Paua muscle.

The black gold in the food industry here!

Cut the meat across the grain, and pound on top of the meat with a knife. That way you make it tender.

Add butter in a hot pan and cook the Paua for a very short time! Each side max 3 seconds! The longer you cook that harder it gets and you will not enjoy the Paua.

Season with salt and pepper and serve immediately! Enjoy it with a glass of wine and some salad!

Lorena Balea-Raitz

http://www.etsy.com/shop/BaleaRaitzART

http://www.society6.com/BaleaRaitzART