Top 3 New Zealand Shellfishes

Green-lipped mussels are native to New Zealand and represent an important staple in the Maori diet due to their anti-inflammatory properties. There are many products containing these mussels that are used in the treatment of asthma and osteoarthritis, but their beneficial effects still remain unproven. The mussels are often praised for their delicate flavor, and are characterized by green shells that house the large cream or coral-colored flesh. They are traditionally grown on ropes that are suspended in the ocean. Green-lipped mussels are also used in the preparation of various dishes, when they are paired with anything from saffron, tomatoes, and parmesan to white wine, creamy sauces, garlic, and butter.Expand

Indigenous to New Zealand and officially named Paphies subtriangulata, tuatua is a species of edible bivalve clam that is found on all three New Zealand islands, buried in sand on ocean beaches. Tuatua is characterized by its asymmetrical shape, with a hinge at one side. It is a part of the traditional Māori cuisine, and even though they can be eaten straight from the shell, the meat is often used to make tuatua fritters or is simply steamed or boiled and served on the shell.Expand

Known by various names, this pear-shaped oyster is native to both New Zealand and Chile. In New Zealand, it is mainly wild caught in the South Island’s Foveaux Strait, Golden Bay and Tasman Bay. Since it is a deep-water oyster, it dies after a couple of days, and it is often plucked and preserved in brine. The meat of bluff oyster is thick and round with a briny, creamy, clean, and sweet taste. It is best enjoyed fresh from the shell, usually paired with a drizzle of lime, but it can also be baked, fried, or added to soups and chowders.Expand