Fresh abalone
Due to the development of transportation and preservation technology, fresh abalone, that is, live abalone with shell, is widely used for cooking in markets and restaurants. Fresh abalone is mainly cultivated, and the shell length of Dalian, Yantai and other places is generally less than 10 cm. 10-20cm, weighing 500-800g (with shell), mainly produced in Australia, South Africa and other places.
The cultured abalone can be sashimi and tender and crisp if it is handled well. When cooked, it tastes a little like cuttlefish or chicken gizzards, fresh and slightly crisp, with a chewy head. If it swells like dried abalone, it is soft and tender, but its fragrance is obviously not as good as dried abalone.
Variety of fresh abalone with shell: Abalone's lip (joint with shell) is green, with green edge, tender meat and strong abalone flavor; The lips are dark and the quality is slightly inferior; Abalone with brown lips. Larger in size, strong in flavor and heavy in color, and more expensive in price. The green-edged abalone in South Africa and Australia, which is more common in the market, is slightly better than that in South Africa, and the breeding cycle of South African abalone is more than 3 years.
dried abalone
Dried abalone is air-dried from fresh abalone, which is not canned and packaged, and will not be corroded by any preservatives, retaining the complete nutritional value. Its price is higher than fresh abalone, and its taste is quite different from fresh abalone.
In production, dried abalone is peeled, fleshed and viscera removed after fishing. Soak in salt water for two days, stir with a wooden stick for several hours, and wash with hot and cold water alternately to remove mucus from salt water repeatedly.