Australian Wild Green Edge Abalone #656 (16 oz)
Size: 40g~50g each
Green edge abalone, (AKA mutton fish”) the best variety produced in southwestern Australia, belongs to the top class of Australian abalone. It is large and the meat is thick. The small ones are 150-200 grams and the large ones are 500-600 grams. The shell is thick. There are 7-9 small holes. A circle of “Tsing Yi“ outside the abalone meat is the biggest feature of this type of abalone. It is a univalve mollusk with a flat, smooth, pale, oval shell, containing a large muscular foot with a bright green frill or lip.
It’s found along Australia’s southern coast, off Victoria, South Australia, northern Tasmania and Western Australia. The most common aquaculture Abalone species, it’s farmed mainly in South Australia, (although Victoria and Tasmania have some farms) and is often harvested at 3 years of age and sold as ‘cocktail’ Abalone.
Abalone meat is tender and nutritious, high in protein 24%, and low fat 0.44% with many vitamins and trace elements that are very beneficial to our health. Abalone is rich in glutamic acid and tastes very delicious. 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.
The most recent research has found abalone provides a good source of:
- Protein
- Iron essential for building red blood cells
- Vitamin B12
- Magnesium
- Selenium
- Omega-3
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.
