Due to its relatively small size and efficient transport system, most regional delicacies can be obtained throughout New Zealand. Here is a list of various specialties found in the country.
These are tiny infant stages of several fish species caught in the nets at tidal river mouths mostly on the West Coast of the South Island. Whitebaits are usually cooked with eggs as fritters.
Similar to French Belons and equally flavorsome, the bluff oysters are mainly found at the bottom of the South Island and are difficult to obtain live in the shell outside the Bluff region.
The greenshell mussels are dissimilar from the black-shelled varieties found elsewhere in the world. These mussels are bountiful in supermarkets and are usually kept in an alembic with water sprinklers atop so that the mussels stay fresh and moist. They are inexpensive and tasty.
Paua is a local abalone found inside a bluish-green shell that looks hideous. However, when cooked, the abalone is simply delicious.
Like the whitebait, the tuatua are local clams, which are usually minced and used in fritters. Also in the clam family is the Pipi, which is found in the coastal estuaries.
The world's most waxy sweet potato is wonderful boiled, steamed, baked, or mashed. The Maori makes a traditional hangi by cooking the potatoes in an earth oven style.
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