Frozen Whole Abalone
Whole abalone, cleaned and frozen, with the shell kept on for serving.
What It Is
A single-shell mollusc with a thick, dense foot muscle and a faintly iridescent shell. The meat is firm and chewy when raw and turns tender and gelatinous with slow braising. Abalone is mild, so it takes on the flavor of whatever it is cooked with.
Where It Comes From
Raised in cold-water pens in the Yellow Sea and harvested at about eighteen months, when the foot is thick enough to slice. Cleaned and blanched for a few seconds before freezing.
Specifications
| Species | Haliotis discus hannai, Pacific abalone |
|---|---|
| Cut | whole abalone, shell on, cleaned foot muscle |
| Net weight | 2 kg (4.4 lb) per box |
| Grade | premium grade, 12 to 16 pieces per 2 kg box |
| Origin | cold-water farms in the Yellow Sea, harvested at 18 months |
State on Arrival
Frozen whole with the shell attached. The muscle may be slightly curled from blanching; this does not affect texture after cooking.
Storage and Thawing
Keep at -18°C or colder. Thaw slowly in the refrigerator for 12 hours. Do not refreeze.
Shelf Life and Delivery
Best within 12 months of the production date. Shipped frozen with dry ice in an insulated liner.
How to Cook It
- Braise — score the muscle lightly, then simmer in a soy and rock sugar sauce for 40 minutes over low heat.
- Steam — slice thin, steam for six minutes and finish with a garlic soy dressing.
- Soup — add sliced abalone to a clear chicken stock in the last ten minutes of cooking.
Allergen Information
Contains molluscan shellfish. Packed in a facility that also handles fish and crustaceans.