Why Abalone
Abalone A Culinary Delicacy Superfood
The flavor is naturally buttery and salty, thanks to the salt water in which it lives. There's a chewiness to it, like a calamari steak. Abalone (ab-ah-LOW-nee) is a large marine gastropod mollusk. The large sea snail is most often found in the cold waters of New Zealand, Australia, South Africa, Japan, and the west coast of North America and Mexico. It has extremely rich, flavorful, and highly prized meat that is considered a culinary delicacy.
Sourced by Divers
Commercial harvest is by diver using hookah or scuba equipment. Abalone attach to rocky substrates with a muscular foot, and they are manually removed with a blunt knife or similar implement. Owing to the slow growth rates and high value, most countries regulate harvesting. . . Abalone are currently fished and farmed along the Baja Peninsula. The earliest commercial abalone fishermen along the Peninsula were the Chinese. They were followed by the Japanese and then the local Mexicans.
Abalone are mostly taken in depths from a few inches up to 10 m (33 ft); less common are free-divers who can work deeper than 10 m (33 ft). Abalone are normally found on rocks near food sources such as kelp. Six species are found along the Pacific coast of the Baja Peninsula.
The Best Quality
Generally speaking, abalones from Mexico, Australia, New Zealand and South Africa are considered to be of premium quality – but the most exclusive (and most expensive) are the abalones from Mexico. These are deemed to be of superior quality and are firm to touch, but the softest to bite.
Canned Abalone
It's common practice to consume abalone just as it is after opening the can. There is absolutely nothing wrong eating abalone in this way - the abalone is already cooked (steamed) by the fishermen before it is sealed into the tin can. Canned sea snail is the way it is commonly used for convenience. The flesh is soft and juice and the sauce is also delicious.
Preparing canned abalone requires minimal effort and is a convenient way to enjoy its succulent chewy texture. One simple way to tenderize these exotic molluscs is to simmer the can in water.
- Remove any paper wrapping around the can of abalone.
- Place the can of abalone into the pot of water, ensuring that the can is fully submerged.
- Next, bring the pot of water to boil; once the water starts to boil, turn to small flame and let it simmer for 3 to 4 hours.
The mild nutty flavor of truffle complements the tender, crisp and fresh taste of abalone. It can be used for sashimi.
Abalone’s Many Health Benefits
- Anti-cancer properties
- Boosts the immune system
- High in antioxidants
- Anti-inflammatory effects.
An average snail is comprised of 80% water, 15% protein and 2.4% fat. They contain essential fatty acids, calcium, iron, selenium, magnesium and are a rich source of vitamins E, A, K and B12.
Traditional Chinese Medicine Uses
Abalone is a yin nourishing food which means it supports the health of internal organs. It moisturizes lungs, which improves breathing and complexion. It clears inflammation and nourishes the liver and improves eyesight. Long-term consumption has been shown to help prevent cancer.
- Expert believes that abalone may help prevent and treat debilitating health conditions including arthritis. Abalone is highly regarded in Asian cultures for its health benefits and is believed to promote healthy eyes, alleviate colds, reduce fluid retention and improve circulation.
- Abalone is said to protect the immune system. Abalone can "nourish yin, calm liver, strengthen the kidney/adrenal energy." It can adjust adrenal gland secretion, regulate blood pressure, moisten dryness and invigorate intestines, treat irregular menstruation, constipation and other diseases.
Most Recent Research shows that abalone provides a good source of:
- Protein
- Iron essential for building red blood cells
- Vitamin B12
- Magnesium
- Selenium
- Omega-3
Compared to beef, tuna, salmon or eggs
--snail protein content is higher
Omega-3 fatty acids are a type of polyunsaturated fat that can not be produced by our body. So, Omega-3 is important as essential fatty acids. Omega-3 itself is formed of fatty acids like EPA (Eicosapentaenoic acid), DHA (Docosahexaenoic Acid) and ALA (a-linolenic acid). Omega-3 consumed regularly assists in the development of the brain and memory, prevents heart disease because it can make arterial organs becomes more elastic and reduces the risk of high blood pressure.
Abalone Vitamins and Minerals:
- Vitamin A - beneficial for the health of the eyes,
- Vitamin E - acts as an antioxidant
- Vitamin B1, B3, B6 and B12 - essential to prevent illness
- Choline - an essential component of the nervous system
- High source of iron.
- Magnesium needed for more than 325 enzymatic reactions, including neural activity, muscle contraction and relaxation, cardiac activity and bone metabolism.
Abalone Nutritional Percentages:
Abalone steamed or poached contains 59 calories per 28.35g (1 oz)
- Vitamin C 3%
- Calcium 3%
- Iron 18%
- Thiamin 12%
- Riboflavin 7%
- Vitamin B6 6%
- Vitamin B12 10%
- Folic Acid 2%
- Niacin 8%
First in Flavor
Wing Hop Fung sells canned and dried abalone sourced from pure, cold waters of Australia, New Zealand, South Africa, Japan, the Baja California coast and Mexico.
Abalone can be eaten raw, steamed, grilled. Chinese cooks add canned snails to soups and stir fries along with pork, dried scallops, mushrooms, chicken or goose meat or prepared sea cucumber. Do not overcook them. They will be tender and delicious.
