The paua (Haliotis iris), is an abalone, and is unique to the colder waters around New Zealand. The paua tends to live around the sea`s rocky shorelines, in water up to around 12 metres in depth. Rocks are its habitat, its food is seaweed, and its enemies include the starfish. The starfish puts a tentacle over the paua`s breathing holes. When the paua has suffocated it falls off its rock, and the starfish has its meal.

The paua is prized for its inner shell, from which beautiful jewelry can be made; its meat, which many consider a delicious delicacy; and pearls are sometimes - though rarely - found within it.

Due to the build up of layers of protein and calcium within its shell, the paua refracts iridescent colors in a similar way to opals, hence the name opal of the sea, or sea opal. The beautiful colors are mainly green, blue, and purple. The shell is often used for decorations, jewelry, and the Maori also use it in their carvings as eyes. You`ll find earrings, pendants, necklaces, bracelets and more made from paua shells.

The Maori of New Zealand prize the meat of the paua. Much of the meat (a large muscle, or foot), is canned, or sometimes frozen, and exported to parts of Asia, including Singapore and Hong Kong. It is a much sought-after luxury food, as are other abalones. It is often served raw, and sliced into pieces. Some mix it with egg, flour and spices.

Conservation efforts in New Zealand means that the worldwide demand for paua has brought about modern aqua farming methods to breed these little creatures. In New Zealand there is a quota in force which is aimed to limit the number of pauas caught by any one person. Divers are only allowed to go underwater without the use of breathing apparatus. Scuba diving for paua is strictly prohibited. The size of the catch is also controlled, the paua must be a minimum length in order for it to be caught.

As for pearls, they rarely appear naturally in pauas living in the sea. A technique was developed in the late 1800`s which involves the `seeding` of the paua in two or usually three places along its side and back. These inserts are naturally overlaid by the paua with thousands of layers of nacre, or mother-of-pearl. After 18 months or so a small pearl is produced, though it can take five or six years for a reasonably sized pearl to develop. The pearls have the same incredible colors as those of the shell. Unlike an oyster pearl though, the gem of the paua is never perfectly round, or spherical.

Geoff runs the site http://www.kitchenandhousewares.us where kitchen products, gourmet food, and fine jewelry are sold.