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Abalone
Scientific Name: Haliotidae
Australian Standard Fish Name: Abalone
AQIS Code: ABA
Australian Species Code: 24 038000
Catch Method: Wild caught and Farmed
Other Names:
Also known as Awabi (Japan), muttonfish (Australia),
ormer (English Channel), paua (New Zealand)
Producers and Processors of Abalone
Exporters of Abalone
Importers and Buyers of Abalone
Wholesale Suppliers of Abalone
Seafood Agents for Abalone
Canned Abalone Processors, Exporters, Importers, Wholesale and
Agents
About Abalone
Abalone is an edible mollusc. It is considered a delicacy. It has a
single, ear-shaped shell lined with mother of pearl. It has a delicate taste
with a firm texture. Abalone A univalve mollusc also known as Ormer or Sea Ear,
which can be found along the coasts of California, Mexico, Japan and rarely in
Europe. The edible portion is the "adductor muscle" ( foot) by which it clings
to rocks. The flesh is tough but well flavoured so tenderising the "foot" is
essential by batting - it can then be eaten raw or slowly stewed.
Abalone meat can be stir-fried, pan-fried,
poached, steamed or stewed. However, it is considered by some to be best when
eaten raw, in thin strips with wasabi and soy sauce.
Another option is braised abalone. With its absorbent texture that draws other
flavours beautifully, braised abalone is traditionally prepared in the Cantonese
cooking style using garlic, ginger and oyster sauce. If deep frying, the fritter
is superb topped with a herb mayonnaise or minced into patties and coated with
crumbs of garlic and onion. Citrus-marinated abalone combines well with shallots
and parsley when pan-fried in oil or butter. Abalone also makes a wonderful
addition to salads.
| Flavour |
Mild to Strong |
| Oiliness |
Low |
| Moisture |
Medium |
| Texture |
Firm |
| Flesh Colour
|
Both raw and cooked forms
have cream-coloured meat with a black, brown or apple-green frill.
|
| Price |
Abalones are very
high-priced molluscs. |
| Edibility |
The muscular foot is
commonly eaten. The skirt (frill) can be eaten, as can the mantle and
viscera. Farmed abalone, being small, is often eaten whole. |
| Nutrition Facts for Abalone (Based
on 100g of Raw Product) |
| Kilojoules |
n/a |
| Cholesterol |
n/a |
| Sodium |
n/a |
| Total Fat (Oil) |
0.8g |
| Saturated Fat |
31% of total fat |
| Monounsaturated Fat |
22% of total fat |
| Polyunsaturated Fat |
47% of total fat |
| Omega-3, EPA |
48 mg |
| Omega-3, DHA |
2 mg |
| Omega-6, AA |
100 mg |
Recovery Rate
Flesh cleaned (total): 30 to 40% of total weight
Flesh (cleaned and with mantle and skirt removed): 33% of total weight
Other Uses for Abalone
Abalone shell is used in a variety of products, including buttons.
Photographs
Abalone Links
Abalone Recipes
Abalone Recipes - How To Cook Fish.info
Instructions on preparing abalone western style - Step by Step photos
Abalone Recipes
- From Sea-Ex.com
US Food & Drug Administration:
Model
Health Certificate - for imports of
live bivalve molluscs intended for human consumption
FDA/CFSAN - European Union (EU) and European Free Trade Association (EFTA)
Export Certificates
- European Union (EU) and European Free Trade Association (EFTA) Export
Certificates for Fishery/Aquaculture Products and Live/Raw Molluscan Shellfish
US FDA-EU
LIVE MOLLUSCAN SHELLFISH GROWING AREA LIST (AREAS/ZONES) BY STATE for
USA
US FDA - EU SEAFOOD PROCESSOR EXPORT
CERTIFICATE LISTS
In the past the EU has accepted and used the FDA list of approved seafood
establishments for acceptance of U.S. seafood shipments. However, due to a
change in EU legislation, the EU began maintaining their own Official List of
approved establishments. This has resulted in two separate (and different)
lists:
See Also
Blacklip Abalone (Haliotis rubra)
Brownlip Abalone
Greenlip Abalone (Haliotis laevigata)
Paua
Roe's Abalone
White abalone (Haliotis sorenseni)
FDA
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