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Paua- Tougher with age/size?

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Post Options Post Options   Likes (0) Likes(0)   Quote Pixie Z Quote  Post ReplyReply Direct Link To This Post Topic: Paua- Tougher with age/size?
    Posted: 03 Jul 2014 at 9:31pm
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Quick question? Do paua get tougher with age/size?

I've just spent the evening whipping up a batch of paua gyoza (dumplings). One of my favourite ways to have paua (Thanks to the guys from the Insatiable Pursuit blog for the recipe). I've made them on numerous occasions before using regular size paua (125-140mm range) and they've always minced up into a lovely fine consistency with no issues. Same when I mince them up for fritters.

However this time I used a couple of extra large paua (178 & 180mm) that I got recently. I gave them the exact same treatment as always, but for some reason they just wouldn't mince up fine enough and I ended up with unfortunately lumpy and gristly dumplings! No amount of extra blending seemed to help.

Could this be something to do with the size/age of the paua? I treated them exactly like I always do so I'm at a loss as to what else it could be...

Pretty bummed cos I just wasted several hours, and had told my buddies at uni I was gonna bring a big batch into the department tomorrow (might be a few tearsCryCryCry).
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Post Options Post Options   Likes (0) Likes(0)   Quote spearfisher916 Quote  Post ReplyReply Direct Link To This Post Posted: 03 Jul 2014 at 9:50pm
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I've never had any good results from mincing a paua of any dimensions or age. If I can find any practical use for little rubber ball bearings I'll be on to a winner.
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Post Options Post Options   Likes (0) Likes(0)   Quote Unclejake Quote  Post ReplyReply Direct Link To This Post Posted: 03 Jul 2014 at 10:39pm
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Paua minces better if it's part frozen IMO

Also: Bigger paua seem to live longer out of the water so are more likely to tense up if shucked a couple of days after gathering, where a smaller paua would already have been dead.

Apart from that I don't know much, except that you should add fried bacon, coriander and shredded crayfish to your paua fritter mix... and if that doesn't get you laid you must be butt ugly and also smell really bad. 
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Post Options Post Options   Likes (0) Likes(0)   Quote bluefox_13 Quote  Post ReplyReply Direct Link To This Post Posted: 04 Jul 2014 at 8:10am
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Agree minces better part frozen.... Also for bigger paua that we knew werent needing to be measurement double checked later, we always gave them a really hard smack in the middle of the foot with the butt of a knife to kill them as soon as they were off the rock.... They seemed to not tense up so much later on that way
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Post Options Post Options   Likes (0) Likes(0)   Quote Bad uncle Quote  Post ReplyReply Direct Link To This Post Posted: 04 Jul 2014 at 8:29am
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i injoy the put into hot water for a minute or two, shell and all.
 
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Post Options Post Options   Likes (0) Likes(0)   Quote Diver Dan Quote  Post ReplyReply Direct Link To This Post Posted: 04 Jul 2014 at 9:25am
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Originally posted by bluefox_13 bluefox_13 wrote:

Agree minces better part frozen.... Also for bigger paua that we knew werent needing to be measurement double checked later, we always gave them a really hard smack in the middle of the foot with the butt of a knife to kill them as soon as they were off the rock.... They seemed to not tense up so much later on that way

i injoy the put into hot water for a minute or two, shell and all.

If you are mincing the paua, both these methods are spot on for tenderising it first.

My preferred paua cooking method is to trim the skirt of the paua, cut it horizontally into 5mm thick steaks, bash them with a meat tenderiser, and coat in seasoned flour, cook very quickly in very hot oil, squeeze of lemon juice, and enjoy. My mouth is watering just typing this
Proud member of the Glen Innes Spearfishing Club
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Post Options Post Options   Likes (0) Likes(0)   Quote Pixie Z Quote  Post ReplyReply Direct Link To This Post Posted: 04 Jul 2014 at 1:59pm
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Cool, thanks for all the tips! DD, I also love to slice mine into thin steaks & cook just as you described. Yummy!

Thanks for the tips though, if I come across any more massive buggers I'll deal with them like that. Will try mincing partly frozen too.
Hopefully my next batch of dumplings will be improved.
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