ROD AND GUN Gathering And Cooking The Delectable Paua

Press, Volume CVI, Issue 31343, 13 April 1967, Page 9

ROD AND GUN Gathering And Cooking The Delectable Paua

fJpretaU# written for "The Freu" bp JAMIS SUU) The humble paua, clinging tenaciously to life under the sea, is often as much admired for the colour of its shell as the flavour of its flesh. Only those who have been really hungry can fully appreciate the flavour of food, so perhaps the best way to begin with paua is to go on a day’s excursion around some favourable coastline, gather your shellfish at low tide and just as the appetite has reached the lino beyond which negotiations are impossible, eat some. The shellfish must be properly prepared.

Paua is found almost anywhere on the New Zealand coastline broken by a line of rocks, reefs and ledges. It formed an important staple for the Maori and is still highly valued as a food.

The outer shell blends fairly well with the rock and weed environment, but once you have spotted the first one, the others are easy enough to find.

A large screwdriver is ideal for prying paua off rocks. Once the suction is broken, the shellfish comes off easily. Keep them clear of sand, and when you have caught enough, clean them immediately.

The Maoris use their thumb. Insert under the lip on the shallow edge of the shell, push down towards the point where the muscle holding the paua to the shell is located and you will feel it yield.

Strip off the frill, the gut end iodine bag (excellent for

use in soup) and you have the basic ingredient The next , step is to pound the muscle ’ on both sides until it is ' relaxed and flattened. Meantime comrades and other hungry individuals will have gathered driftwood, lit a fire and built up a good bank of glowing coals. Above these a frying pan is spitting with hot butter and the pounded paua with a light seasoning of salt and pepper, is placed reverently in. If you want to go the whole hog, don't forget a quart of good white wine. Having thus become convinced of the merits of paua, you prepare the rest of the catch to take home to be

served in other more Maorate ways. Paua fritters: The beaten paua is chopped into convenient pieces and put through the mincer, add chopped onion, parsley, freshly ground pepper and salt. Make batter mixture with flour and eggs. Add paua mixture and fry In hot oil or butter. Serve with wedges of lemon. Appetising as an entree or a meal. Paua Soup: Minced paua, prepared fish stock (in equal proportion and in quantity to

suit yourself), one onion chopped, sprigs of parsley and seasoning. Make stock from fish or fish heads. Remove the gills of fish, if using fish heads. Boil with onion and seasoning. If you can’t be bothered making your own fish stock, buy a packet of fish soup- Add stock and paua and bolt Add white sauce prepared from two tablespoons of butter, 3 tablespoons of flour, If pints of milk, stirring slowly as it comes to boil and thickens. Serve with sprinkling of nutmeg and whipped cream. Paua baked: Swathe In bacon, wrap in foil and cook in a slow oven up to six hours until the paua is tender. Eat with enthusiasm.

There are as in all things, infinite variations on the old theme and if you happen to bring home a bucketful to an unenthusiastic cook, point out that it as much a test of her imagination and ability, as it was of your, ability to provide. After all, anyone can go shopping and upon the payment of a suitable fee, bring home the goodies. It takes a little more to capture them from the wild. The photograph ahows a diver gathering pauas.