Abalone is a firm textured and light seafood flavoured product known in New Zealand as Paua (pronounced "pah-wah").

The Haliotis iris species of abalone is unique to New Zealand. It has an oval shaped shell which houses a large muscular "foot" which provides the edible meat. The interior of the shell itself is richly multi coloured and is often used in jewellery manufacture.

Abalone is widespread on the rocky coastlines all around New Zealand and is sub-tidal to 20 metres with commercial stocks at 10 - 12 metres. Abalone is harvested by divers using snorkel (use of breathing apparatus is illegal) and can be taken all year round.

Specifically prepared to meet the discerning tastes of the international market, the abalone is contract processed (PH16) for export in canned form. Ngai Tahu Seafood accounts for approximately 15% of the New Zealand production of abalone.

Canned abalone is supplied in a wide variety of drained weights to suit customer requirements, and typically packed 24 cans to the carton. The cans have a shelf life of three years if stored below 32 degrees Celsius.