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by The Team
Big and fresh abalones
An abalone is a marine snail found in cold waters worldwide, particularly off the west coast of Northern America, Northern Japan, Southeast Asia, and along the shores of Western Australia. Abalone, part of the gastropod mollusc family, is known for its single shell, which is spiral-shaped and contains small holes for respiration. The abalone’s shell grows with it, and its inside layer is exceptionally strong and made of a material known as the mother of pearl. The abalone is also known by other names such as ear shell, sea snail, and sea ears due to its ear-like shape.
Abalones are predominantly sea snails that cling to rocks using their large foot. Along with its tentacles, this foot is part of the abalone’s edible meat. With the muscular foot used for clinging to the rocky surface, abalones are known for their unique taste, often described as naturally buttery and similar to a calamari steak.
The abalone species vary in colour, size and shape. The most commonly known species are black abalone and white abalone. Interestingly, the black abalone is named for the dark colour of its foot, while the white abalone gets its name from its light, cream-coloured foot. However, both species are part of the larger family Haliotidae, also known as the Haliotidae family, the genus Haliotidae that includes all abalone worldwide.
Fresh White Abalone
Abalones eat algae, which allows them to grow. The abalone’s growing process involves eating algae during the first few years of life, providing them with the nutrients they need to build their shell, which becomes increasingly layered as the shell grows. The shell also serves as a defence mechanism against predators.
Abalones are revered for their unique taste, which can be described as a blend of scallop and squid with a hint of salty oceanic flavour. When cooked, abalone has a firm yet tender texture, often likened to calamari steak. Yet, some prefer eating abalone raw as sashimi, especially in Japan, which brings out its naturally buttery taste even more. The question of what abalone tastes like often results in various responses, but most agree that it’s a flavour you won’t forget.
As the demand for abalone increases, farming abalone has become common. Farmed abalone are typically bred and raised in tanks, fed a diet of kelp and algae, and kept in conditions that mimic their natural habitat. On the other hand, wild abalone are harvested from the ocean, clinging to the rocks in the cold waters of the ocean. Both types of abalone are available in the marketplace. Yet, because abalone farming is more sustainable and less impactful on the species populations, it’s a method that’s gaining popularity worldwide.
Delicious abalone chicken pot
From fresh abalone to canned abalone, there are various ways to enjoy this delicacy. For example, abalone can be pan fried over high heat, grilled, or served raw as sashimi. Each cooking method offers a unique way to enjoy the abalone taste.
In Western countries, abalone is often cooked in various dishes, including pastas, stews, and paellas. However, it’s essential to cook abalone gently to preserve its delicate flavour and prevent it from becoming tough. The meat of the abalone can be tenderised before cooking to ensure it remains soft and succulent.
In contrast, raw abalone is a common delicacy in places like Japan and other parts of Southeast Asia. Raw abalone is often thinly sliced and served with soy sauce and offers a unique culinary experience that many seafood lovers enjoy.
You can buy abalone from a variety of sources. At Manettas Seafood Market, we pride ourselves on offering our customers high-quality Greenlip abalone meat and half-shell varieties.
Beautiful abalone shells can be made into jewellery
The abalone shell is just as remarkable as the creature itself. Also known as ear shells, these shells are known for their iridescent interior, which contains mother of pearl. These abalone shells have been used for decorative items throughout history due to their striking beauty. The shell of the abalone can be found in various colours, from deep blues and greens to bright pinks and purples.
Abalone shells are often polished to highlight their unique iridescent quality, creating a mesmerising pearl effect. These shells are collected when the abalone is harvested, ensuring no part of this precious sea creature goes to waste.
Freshly harvested white abalone
The history of abalone began thousands of years ago, with ancient cultures utilising both the abalone and its shell for food and decoration. Over time, the popularity of abalone has spread abalone worldwide, reaching regions like Latin America and Southeast Asia.
Today, abalone is an esteemed delicacy in many cultures. From the west coast of the United States to the shores of Western Australia and the bustling seafood markets of China, abalone continues to be a treasured part of the culinary landscape.
This simple yet exquisite recipe highlights the naturally buttery taste of fresh abalone.
Experience the abalone taste in its purest form with this traditional sashimi recipe.
Remember, fresh is best when it comes to abalone. Be sure to buy abalone from a trusted source like Manettas Seafood Market to ensure you get the highest quality product.
Fresh abalones
So, what is abalone? It’s a marine delicacy with a rich history and a unique, unforgettable taste. Whether you prefer eating abalone that’s been pan fried, served as sashimi, or prepared in many other ways, it’s a delicacy in a league of its own. At Manettas Seafood Market, we are committed to providing our customers with high-quality, sustainably sourced, fresh abalone.
