Why is abalone so cheap?

Abalone must be individually harvested by hand. Unlike conventional seafood, such as fish and shrimp, abalone cannot be obtained by casting a net. Therefore, the cost/performance ratio is very low. One of the reasons for its price is that it is rare.

It doesn't grow everywhere in the world, only certain lucky shores contain these precious babies. SINGAPORE - Abalone prices have fallen by 5 percent to 30 percent during this period of Chinese New Year, wholesalers said. Wild abalone had an average of 197 mm shell length and 1640 g wet weight (Fig. The farmed red abalone was smaller, with an average shell length of 153.7 mm and 620 g wet weight.

One of the most expensive seafood in the world is sea snail abalone. There are about 56 species of abalone around the world, which are found in ocean algae forests. As demand has skyrocketed, abalone has been dubbed 'white gold', due to the high prices they demand, as well as the color of their pearl under the flesh. It is simply a case of supply and demand, since divers are not allowed to catch the amount they used to.

Markets are running out of stocks as demand for mini abalone increases. Shelves have to be replenished often. Singapore is entering festival mode, with decorations popping up around town and people enjoying abalone. Chinatown comes to life with lanterns, gold coins, flowers and greetings.

Have you ever eaten abalone? In some countries, such as China and Japan, this sea snail is part of culture and tradition and appears at specific times of the year, such as New Year, as well as on menus of high-end restaurants. Food Republic describes these mollusks as being right between a scallop and a squid with a crunch similar to the conch, but closer to the sensation of eating jellyfish. Whether you've tried abalone or not, there's no denying it's an expensive delicacy. He said that the fall in prices is also due to oversupply at abalone factories in China, which were unable to export goods due to shipping complications caused by the pandemic.

Others think that abalone does not have a distinctive flavor of its own, but that it acquires the flavor of the ingredients with which it is cooked. Most abalone species can only thrive in cold waters, in places like Australia, New Zealand, Japan, and the western side of North America. Red abalone is the largest species of abalone in the world and the most common abalone found in northern California. All abalone, including this northern abalone, use their barbed or radula tongues to scrape algae for consumption.

You can only take red abalone, as black, white, pink, flat, green and pinto abalone are protected by law. People have also been comparing prices with different countries such as Malaysia, Taiwan and mainland China, where mini abalone is cheaper than Singapore's selling price. A seashell is NOT FIRE SAFE, especially with abalone shells, as they have a row of holes that run along their sides. As one of Tasmania's largest live seafood processors said, abalone is a premium product and depends heavily on the strength of individual economies.

Despite its importance, many have compared abalone as comparable to chewing gum in terms of texture, with the flavor of scallops. While there are four different species of abalone in Australia: green lip, brown lip, roe deer and black lip, many of the shellfish are not suitable for live export. Abalones live in rocks and stick firmly to any rocky surface they can, making it a challenge to harvest them. According to AzureAzure, eliminating abalone is extremely difficult and requires time, skill and dedication.

In Chinese culture, it is believed that consuming abalone, also known as (Bàoyú), will bring good fortune and abundance for the rest of the year. Juvenile abalone are found under rocks and in reef holes and crevices, grazing on small pieces of algae. Although juvenile abalone hides, they are active at night (nocturnal) and predatory crabs, lobsters, octopuses, starfish, fish and snails take advantage of them. .

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