Abalone

Name: Abalone — a large, flat, ear-shaped sea snail (genus Haliotis) with an iridescent, pearly shell lined with holes and a single, muscular foot, which is the edible part. It is one of the most prized and expensive seafoods. The Shellfish page covers it from a food-safety angle.

Description

Abalone are found on rocky coasts around the world, especially in Japan, China, Korea, Australia, South Africa and the Pacific coast of North America. They have been eaten for thousands of years, and the shells used for jewellery and inlay. Wild stocks have been heavily overfished, so most abalone sold today is farmed, particularly in China, and many wild species are protected.

The foot is tough and muscular, and must be tenderised by pounding or slicing very thin, or cooked very slowly. It has a sweet, delicate, slightly mineral flavour. Abalone is eaten raw in sashimi, grilled, braised and dried, and is a luxury dish at Chinese banquets.

Main nutrition value

Abalone is a lean source of protein, with iodine, magnesium, selenium, iron and vitamin B12, and omega-3 fats, with very little fat.

How best to be consumed

Abalone is tough, and needs tenderising or slow cooking.

1. Slice thinly across the grain and eat raw as sashimi, or lightly sear in butter for a minute.
2. Pound with a mallet and pan-fry quickly, as in American “abalone steaks.”
3. Braise slowly in a rich sauce, as in Chinese cooking, or steam with garlic and soy.
4. Choose live, farmed or reputable canned abalone, and cook the same day if fresh.
5. Avoid overcooking, which makes it rubbery.

Overconsumption could cause…

Abalone is healthy in food amounts, with some points.

1. Shellfish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid shellfish and check labels.
2. Shellfish poisoning (paralytic, diarrhetic or amnesic) from toxins made by algae that bivalves filter from the water, which cooking does not destroy, so buy from regulated sources and follow local shellfish warnings.
3. Heavy metals such as cadmium and, in some waters, other pollutants, which shellfish can concentrate, so vary your seafood and buy from clean waters.
4. Dietary cholesterol, which is higher in molluscs and shellfish than most fish, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people.
5. Overfishing and poaching of wild abalone, which is an environmental concern, so buy farmed or certified products.

GroupsMolluscsShellfishMolluscsHigh proteinLow fatRich in seleniumRich in vitamin KFresh

Related foodsClamsMusselsWhelksScallopsOystersCockles

Wikipedia — Abalone, used for origin, naming and history: https://en.wikipedia.org/wiki/Abalone