PROP 65 WARNING: Consuming this product can expose you to chemicals including mercury, which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.
The top South African abalone (marine snail), fresh and oily, are extremely delicious. 15-20 pieces per pound. 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:
- Iron essential for building red blood cells
- Vitamin B12
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.
Pregnant women who consume Omega-3 may have healthy and intelligent children and it also improves the quality of breast milk. Omega-3 is essential for improving mental and physical health of the baby.
When compared to protein sources such as beef, tuna, salmon or eggs, snail protein content is higher than all sources except mutton. Snail contains vitamin A, vitamin E, vitamin B1, B3, B6 and B12. Vitamin A is beneficial for the health of the eyes, while vitamin E may act as an antioxidant. Vitamin B1, B3, B6 and Vitamin B12 is an essential vitamin that is needed to prevent and control diabetes. Snail provides choline which is an essential component of the nervous system and is a high source of iron. Snail contains high levels of magnesium. Magnesium plays important roles in the body, which is needed for more than 325 enzymatic reactions, including involved in the synthesis of fats, proteins and nucleic acids, neural activity, muscle contraction and relaxation, cardiac activity and bone metabolism.
The French love snails sautéed with butter, garlic and fresh parsley. The Chinese add snails to soups and stir fries along with pork, dried scallops, mushrooms, chicken or goose meat or prepared sea cucumber. First soften the dried abalone this way: Rinse the dried abalone briefly with water. Bring some mineral water to a boil in a saucepan then add the dried abalone. Let it come to a boil again. Take the saucepan off the heat and cover the saucepan. Let the abalone soak for a minimum of 8-10 hours or preferably overnight. The soaking water can be used for cooking. Do not overcook them. They will be tender and delicious.