Abalone
Haliotis rubra (Blacklip Abalone)
Haliotis conicopora (Brownlip Abalone)
Haliotis laevigata (Greenlip Abalone)
Haliotis roei (Roe’s Abalone)
Other Names
Muttonfish; Roe’s Abalone also known as redlip abalone.
Family
Haliotidae (abalones).
Description, Location, Habitat and Harvesting Information
A univalve mollusc with a flat, rough, oval shell, reddish brown to reddish green in colour, containing a large muscular foot with a dark frill or lip, found in southern Australia: Blacklip (most common in NSW), Greenlip (Victoria, SA, Tasmania and southern WA), Brownlip (southern WA), Roe’s (SA and southern WA).
Wild Abalone is commercially harvested by divers off shallow rocky reefs up to 40m deep; Greenlip (‘cocktail’ Abalone) is farmed mainly in SA because of its cold waters, although Victoria and Tasmania also farm Greenlip and Blacklip Abalone and NSW has a pilot program at Port Stephens. It takes 3 years to grow ‘cocktail’ Abalone to market size (70-80mm). These species are endemic to Australia.
Season
Wild stock is harvested year round, farmed Greenlip is harvested mainly in summer.
Size and Weight
Live Abalone is 250g-350g and 13-17cm, except Roe’s (25-36g and 7-9cm).
Price
One of Australia’s most highly valued fisheries products, live it often retails for around A$100/kg.
Relations
Haliotis (Abalone) is the only genus in the Haliotidae family. New Zealand Paua is Haliotis iris, and other species exist around the world, notably in Japan, California, the Mediterranean and European Atlantic.
To Buy
Abalone is available live or frozen in the shell, frozen and vacuum-packed as meat, and dried as meat. Farmed ‘cocktail’ Abalone is generally less expensive than wild-harvested Abalone.
To Store
Abalone can be kept live for up to 3 days if stored in a deep-sided bucket covered with a hessian sack soaked in water and kept in the coolest part of the house. Alternatively, refrigerate for 2-3 days or freeze for up to 3 months below -18°C.
To Cook
Average yield is 35%. Use a short-bladed knife to slide around the edge between the flesh and the shell, remove meat and wash well, discard intestine and trim off the frill and any other dark portions. Leave whole or cut horizontally into thin slices. ‘Cocktail’ Abalone is best left whole. It can be tenderised before cooking by placing between two pieces of plastic wrap and lightly beating with the side of a meat mallet or rolling pin until supple.
Abalone’s main feature is its firm texture; it is low in oil and has a medium flavour and moisture. It is best cooked very quickly over a high heat (for just a few seconds) or braised very slowly (for up to 6 hours, depending on size).
Cooking Methods
Steam, poach, pan-fry, stir-fry, raw (sashimi). The cleaned shell can be used as a cooking vessel, especially if steaming.
Goes Well With
The meat absorbs flavours well during cooking and is usually paired with simple flavours such as pan-frying in butter and parsley with a squeeze of lemon, or braising in oyster sauce with garlic and ginger.
Alternatives
Their firm texture means Squids, Calamari and Cuttlefish can sometimes be substituted for Abalone.
Imports
Dried and canned from New Zealand and Asia.