First of all: Abalone is a primitive marine shellfish, phylum Mollusca, class Gastropoda, primitive gastropod order, Baidae, a single-shell mollusk with only half a shell. The shell is thick, flat and Width. Abalone is a traditional precious ingredient in China and the first of the four seafood delicacies. Known as the "ears of the ocean".

Secondly: There are about 90 species of abalone in the world, spread across the Pacific, Atlantic and Indian Oceans. Nowadays, all abalone-producing countries in the world are developing artificial breeding. China cultivated variegated abalone seedlings in the 1970s, and artificial breeding was successful. Abalone is most produced in Shandong, Guangdong, Liaoning and other places, with the production period being spring and autumn. Mainly distributed in Hokkaido, Japan, Northeast China, the west coast of North America, South America, South Africa, Australia and other places.

Abalone is a primitive marine shellfish and a traditional precious ingredient in China. It is divided into two categories: domestic abalone and imported abalone. my country imports a large amount of abalone from Australia, Japan, and Mexico.

Green-sided abalone

Green-sided abalone is produced in Australia. Its lips are green, the meat is tender and rich in flavor. It is often made into frozen abalone or abalone soup. It is a popular food in southern my country. and the most popular abalone variety among Hong Kong diners.

Black-sided abalone

Black-sided abalone is named after its black lip, and is mostly canned.

Brown-edged abalone

Brown-edged abalone has a brown lip and is produced in small quantities. They are mostly large abalones and are mostly made into dried products. It is famous for its strong flavor and heavy color.

Yoshipin abalone

Yoshihama abalone, also known as Yoshihama abalone, is produced in Iwamori Prefecture, Japan. Its shape is high on the outside and low on the inside like a gold ingot, with an obvious line mark in the middle, so it is also called "Jin Yuan Bao", and those with golden color are considered top grade.

Momwo abalone

Momwo abalone is produced in Aomori Prefecture, Japan, also known as hemp abalone. It is smaller in size and has flat and thin meat. Because it is strung with ropes and dried in the sun. Therefore, there are two holes on the left and right sides. The food tastes fragrant and tender, the meat is soft and smooth, easy to digest, and is suitable for the elderly.

Middle Eastern abalone

Middle Eastern abalone is produced in the Middle East. It is smaller in size, has more heads, is darker in color, and has a thin layer of salt ash. It requires a long fire to make. When cooked in a pot, the meat is sticky and not very fragrant.

Japanese abalone

Japanese abalone is the highest quality and largest dried abalone variety. It is produced in Aomori Prefecture, Japan. Its meat is thick, smooth, dark brown in color, and its appearance Oval, with a broad and flat base, clear beads at the bottom, and a pointed tail.

Australian net abalone

The appearance of Australian net abalone is similar to that of Japanese abalone. The color is brick red, but the beads on the edges are irregular. Dried abalone needs to be soaked for several days before being cooked. The abalone meat tastes tougher and its taste cannot be compared with that of Japanese and South African abalone. It is suitable for making soup or making abalone slices.

South African Dried Abalone

The quality of South African Dried Abalone is second only to Japanese Dried Abalone. In comparison, it is of high quality and low price, and is very popular among diners.

The editor has introduced the varieties and pictures of abalone abroad to you here. Next, let’s continue to take a look at the varieties and pictures of abalone in my country

Dalian Abalone

Dalian abalone is a specialty product of Dalian, China. It is a high-quality species in the abalone family and is known as the best seafood. Its meat is tender, fresh but not greasy, and rich in nutrients.

The wrinkled abalone

The shell surface of the wrinkled abalone is dark brown or semi-green. It does not look smooth and has a rock-like texture. The correct name is "wrinkled abalone". In addition to Dalian in Liaoning Province, Changdao in Shandong Province and the Yellow and Bohai Sea areas are its origins.

Wrinkled abalone is also called emerald abalone due to its different colors. Both are of the same species, but the shells are different due to different food ingredients. When fed with brown algae, the shells will turn green; but if red algae is used as feed, the shells will turn dark brown or reddish.

Varied abalone

Varied abalone is uniform in size, with about 26 pieces per catty. It is a product of the southern coast. It is found along the north coast and northeastern corner of Taiwan, and the Zhanjiang stone in western Guangdong. It is quite common on Xiongzhou Island.

Ear Abalone

The "ear abalone" with a slightly elongated shell is also abundant in the south. It can be found in Nan'ao Island in eastern Guangdong and Shengsi County in Zhejiang.

Sheep abalone

Sheep abalone is mostly found in the Paracel Islands.

Taiwanese abalone

We are accustomed to calling Taiwan abalone. The shell is oval, slightly smooth, and slightly smaller than the former. Generally speaking, Taiwanese abalone is uniform in size, beautiful in color but relatively scorched, Dalian abalone has a strong abalone flavor, and jade abalone has a slightly thin taste.