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Abalone

Latin name : Haliotis spp. (Haliotis means sea ear, referring to the flattened shape of the shell)

Synonyms : Awabi (Japan), muttonfish (Australia), ormer (English Channel), paua (New Zealand), loco

Origin :Pacific coasts (California to Chile), Indo-Pacific coasts (Asia, Japan, Africa), English Channel, Mediterranean Sea

Description : A large, ear-shaped univalve mollusk with iridescent shell protecting body and foothlike adductor muscle with which it moves and cling to rocks. Abalone ranges from 5-25 cm in length and weighs up to 3 kg.

Edible parts : Only the adductor muscle is edible. The mild, sweet-flavoured white meat must be tenderized to soften the naturally tough, rubbery texture.

Sold as : Fresh steaks; frozen steaks (from Mexico); canned, either minced or cubed (from Japan); dried; salted; dried and shredded (called kaiho; from Japan); dried and powdered (called meiho; from Japan)

Best cooking : It is essential to gently tenderize the meat by with a rolling pin or mallet. Abalone can be eaten raw, cubed or cut into strips and prepared as a salad. It is often briefly sautéed in butter (20 to 30 seconds per side), or seasoned and lightly coated with flour and egg and pan-fried. Try to avoid overcooking, which toughens the meat.

Buying tips : Abalone is best purchased alive, with an adductor muscle that moves when touched. Choose small specimens that smell sweet rather than fishy. Refrigerate as soon as possible after purchase; cook within 24 hours.

Unopened canned abalone can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.

Nutritional value (based on the US nutrition database):

Beware : as with all fish and shellfish, the nutritional value varies among (sub)species, place of origin, freshness and size. The data below thus are provided as indication only.

Nutrient	Units	Value per 100 grams
Proximates
Water	g	74.56
Energy	kcal	105
Energy	kj	439
Protein	g	17.10
Total lipid (fat)	g	0.76
Ash	g	1.57
Carbohydrate, by difference	g	6.01
Fiber, total dietary	g	0.0
Sugars, total	g	0.00
Minerals
Calcium, Ca	mg	31
Iron, Fe	mg	3.19
Magnesium, Mg	mg	48
Phosphorus, P	mg	190
Potassium, K	mg	250
Sodium, Na	mg	301
Zinc, Zn	mg	0.82
Copper, Cu	mg	0.196
Manganese, Mn	mg	0.040
Selenium, Se	mcg	44.8
Vitamins
Vitamin C, total ascorbic acid	mg	2.0
Thiamin	mg	0.190
Riboflavin	mg	0.100
Niacin	mg	1.500
Pantothenic acid	mg	3.000
Vitamin B-6	mg	0.150
Folate, total	mcg	5
Folic acid	mcg	0
Folate, food	mcg	5
Folate, DFE	mcg_DFE	5
Vitamin B-12	mcg	0.73
Vitamin B-12, added	mcg	0.00
Vitamin A, IU	IU	7
Vitamin A, RAE	mcg_RAE	2
Retinol	mcg	2
Vitamin E (alpha-tocopherol)	mg	4.00
Vitamin E, added	mg	0.00
Vitamin K (phylloquinone)	mcg	23.0
Lipids
Fatty acids, total saturated	g	0.149
4:0	g	0.000
6:0	g	0.000
8:0	g	0.000
10:0	g	0.000
12:0	g	0.000
14:0	g	0.023
16:0	g	0.103
18:0	g	0.021
Fatty acids, total monounsaturated	g	0.107
16:1 undifferentiated	g	0.020
18:1 undifferentiated	g	0.087
20:1	g	0.000
22:1 undifferentiated	g	0.000
Fatty acids, total polyunsaturated	g	0.104
18:2 undifferentiated	g	0.007
18:3 undifferentiated	g	0.000
18:4	g	0.006
20:4 undifferentiated	g	0.000
20:5 n-3	g	0.049
22:5 n-3	g	0.041
22:6 n-3	g	0.000
Cholesterol	mg	85
Amino acids
Tryptophan	g	0.192
Threonine	g	0.736
Isoleucine	g	0.744
Leucine	g	1.204
Lysine	g	1.278
Methionine	g	0.386
Cystine	g	0.224
Phenylalanine	g	0.613
Tyrosine	g	0.547
Valine	g	0.747
Arginine	g	1.248
Histidine	g	0.328
Alanine	g	1.034
Aspartic acid	g	1.650
Glutamic acid	g	2.326
Glycine	g	1.070
Proline	g	0.698
Serine	g	0.766
Other
Alcohol, ethyl	g	0.0
Caffeine	mg	0
Theobromine	mg	0
Carotene, beta	mcg	0
Carotene, alpha	mcg	0
Cryptoxanthin, beta	mcg	0
Lycopene	mcg	0
Lutein + zeaxanthin	mcg	0

Sources:

• http://www.foodsubs.com/Shelfish.html

• http://www.gortons.com/cookbook/gl_ab_bu.php

• http://www.nal.usda.gov/fnic/foodcomp/search/

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Stichting Food-Info

Abalone

An initiative of :

Stichting Food-Info

Abalone

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