When it comes to abalone, South African abalone is the most commercially exploitable species. It contains more meat and is considered to have a fresher taste and better texture than other abalone species. Traditionally, abalone is caught in Oceania, the United States, Mexico and the Indo-Pacific region, but it can also be found in Great Britain or Normandy. In the English Channel it is known as gofiche, and by its Maori name in New Zealand, paua. Australia produces the highest quality dried abalone. More recently, with sustainability in mind, farmed baby abalone has started to appear in the market from Australia, Chile, China and Japan.
South Africa was known for its dry abalone until recently, when overexploitation of wild abalone reduced its population to an unhealthy level. Countries of origin such as Japan, Mexico, Australia and South Africa are highly regarded for their production of quality abalone products. For example, Australian abalone has a more delicate and subtle taste while South African abalone is firmer and has a stronger marine flavor. New Zealand abalone is a good choice for those who are just starting out with eating abalone. They are sold in 425g cans and are packed with enough flavor so you don't need to season them or add anything else. The price is also quite reasonable.
When an order is to be loaded, the specific abalone is placed in a lined cardboard box or polystyrene box and everything is secured ready for export. The rugged exterior of the case creates an extremely strong grip on the rocks they live on, making it difficult to remove them without time, skill and dedication. Frozen and fresh abalone are best suited for grilling, allowing the meat to be soaked in its own juices, or they can also be steamed to ensure that nutrients are preserved and the natural sweetness of seafood shines through.
The cans also come with handy recipes that show how to use abalone in various dishes such as fried rice or fritters. On the internet, sometimes very polite staff pick up packages by hand to ensure that only strong and unmarked fish are packed. Frozen Abalone in Shell (FOS) - Live abalone is cleaned delicately and then quickly frozen either in its shell or removed from the cover, cleaned and then quickly frozen.
The dishes are prepared with premium, sustainably sourced abalone and various combinations of herbs and ingredients are added to highlight the flavor profile of abalone. After that, the abalone is packaged directly in vacuum bags or modified atmosphere product packaging (MAP) while they are still in cooling salt water.
The bags of abalone extracted from the rocks are brought to the surface by the diver or by means of a firing line where a weighted rope is dropped so that the catch bag can be attached and then retrieved. When a customer cuts or cuts the abalone with a dining knife, the sugary taste first completely volatilizes the aroma of abalone so that it has a stronger flavor and increases customer appetite considerably.
The 22-head braised South African Abalone with superior oyster sauce at Yan Ting has a subtle sweetness of South African Abalone that manifests itself when stewed for two hours in a robust broth of chicken legs, pork ribs and pork skin according to chef So. Abalones range in size from 20 mm (0.8 inches) (Haliotis pulcherrima) to 200 mm (8 inches), while Haliotis rufescens is the largest of the genus at 12 inches (30 cm).
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