Abalone

What Is Abalone?

Abalone (Haliotis) is a sea snail known for its single-piece, ear-shaped shell and the glossy mother-of-pearl layer inside it; it is known internationally as "abalone." It lives clinging to rocks.

The edible part is the large, muscular foot attached to the shell. This firm, mildly sweet, white flesh becomes tough if overcooked, so it is pounded to tenderize it and cooked briefly. It is a prized item in Far Eastern and Mediterranean cuisines.

Nutritional Values of Abalone

100 grams of raw abalone contains approximately 105 kcal of energy, 17.1 g of protein, and only 0.8 g of fat; it is rich in vitamin B12. It is a lean, protein-strong shellfish.

What Are the Benefits of Abalone?

With its high-quality protein and B12 content, abalone can be considered part of a balanced diet.

This information is general; abalone is a food, not a substitute for medical treatment. Those with shellfish allergies should be cautious.

How to Choose Abalone

Live abalone is best; specimens that react when touched, with firm flesh and a clean sea scent, are preferred. Its shell should be unbroken and intact.

• Live specimens should react when touched
• Flesh should be firm, scent clean-sea
• Shell should be unbroken and sound

How to Store Abalone

Live abalone should be kept briefly covered with a damp cloth in a cool place and cooked as soon as possible. Cleaned flesh keeps briefly in the refrigerator; shellfish should not be kept waiting.

Using Abalone in the Kitchen

Abalone flesh is pounded to tenderize it, then quickly sautéed in a pan with garlic and butter. It is also thinly sliced and used raw (sashimi), grilled, and in saucy dishes. The key rule is brief cooking to prevent toughening.

Why Is Abalone Tenderized?

Since its flesh is very muscular, it is pounded to loosen the fibers; this keeps it tender when cooked briefly, otherwise it becomes tough.

Frequently Asked Questions

Is abalone eaten raw?

Very fresh specimens from a reliable source can be thinly sliced and eaten raw; however, freshness and source reliability are important.

Which part of abalone is eaten?

The large, muscular foot attached to the shell is eaten; the dark internal organs and edge parts are cleaned and trimmed away.

Why is abalone valuable?

It is valuable because it is a slow-growing, limited shellfish with highly prized flesh; today it is largely produced through farming (aquaculture).