Named for the bright yellow edge of its muscular foot, this paua is also called the queen paua because of its beautiful shell, which has a more intense iridescence than the blackfoot paua. The colours inside the shell range from deep green to electric blue to vibrant pink, a shimmering palette that changes with the angle of light. A polished yellowfoot paua shell is a thing of beauty, treasured by jewellers and collectors. It is smaller and less common than the blackfoot paua, living in shallower water on exposed rocky reefs. The yellow foot is visible when the animal is moving, a flash of colour against the dark rocks. The foot is muscular and strong, allowing the paua to cling to the rock even in heavy surf. The Maori names Hihiwa and Karariwha reflect regional variations. In the North Island, it is often called Hihiwa. In the South Island, Karariwha is more common. Both names refer to the bright colour of the foot, a distinctive feature that sets this paua apart from its relatives. Its flesh is considered by some to be even more delicious than that of the blackfoot paua. The meat is tender and sweet, with a delicate flavour that is lost if overcooked. Traditional methods involve pounding the meat to tenderise it, then frying it quickly in butter. A meal of fresh yellowfoot paua, cooked on the beach where it was gathered, is a taste of the New Zealand coast at its best. Like all paua, it is slow-growing and long-lived, making it vulnerable to overfishing. A yellowfoot paua can live for 20 years, growing only a few centimetres per year. It does not reach reproductive maturity until it is several years old. Removing a single adult paua from a reef can take decades to replace. Illegal harvesting is a serious problem. Poachers take paua that are too small, too many, or from protected areas. The damage is invisible beneath the waves, but it is real. A reef that has been stripped of its paua is a reef that is missing a vital part of its ecosystem.