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favorite food.

🇳🇿Southland, New Zealand

Bluff Oysters

Wild dredge oysters from Foveaux Strait, larger, meatier and stronger-flavoured than farmed Pacific oysters.

🇳🇿New Zealand

Crayfish

Kōura

Spiny rock lobster caught around the Kaikōura and Northland coasts, sold cooked whole from roadside caravans.

🇳🇿New Zealand

Green-Lipped Mussels

Kuku

Large mussels with a distinctive green shell lip, farmed on ropes in the Marlborough Sounds and Coromandel.

🇳🇿New Zealand

Kina

Native sea urchin whose roe is eaten raw from the shell, intensely briny with a bitter finish.

🇳🇿New Zealand

Pāua

Pāua Fritters

Black-footed abalone prised off the rocks, its flesh dark and firm, its shell an iridescent blue-green.

🇳🇿New Zealand

Toroi

Cooked green-lipped mussels minced together with pūhā or watercress and enough cooking juice to bind; packed into jars or gourds where it keeps — and ferments slightly — then served cold spooned onto bread.

🇳🇿New Zealand

Tuatua

Pale surf clams dug from clean-sand beaches where waves break, eaten raw straight from the shell or minced into fritters; recreational bag limits are small and enforced.