Abalone is a kind of Gastropoda, primitive Gastropoda, abalone. The shell is small, oval and slightly thick, with reddish brown and grayish green surface. Mainly living near the low tide line, the meat is edible. Abalone feet are fat, tender and delicious, but the yield is not much. So where is the origin of abalone? What's the difference between dried abalone and fresh abalone? Let's get to know each other. Abalone is a kind of Gastropoda, primitive Gastropoda, abalone. The shell is small, oval and slightly thick, with reddish brown and grayish green surface. Mainly living near the low tide line, the meat is edible. Abalone feet are fat, tender and delicious, but the yield is not much. So where is the origin of abalone? What's the difference between dried abalone and fresh abalone? Let's get to know each other.

Where is the origin of abalone?

Haliotis diversicolor is mainly produced in the South China Sea of China, and also distributed in Australia, Ceylon, the Philippines and other foreign regions. It is a temperate marine fish species.

How to choose abalone?

1. Dried abalone: Dried abalone is in the shape of an oval ingot with flowers on the side and a circle protruding in the middle. It has a complete figure and no impurities. The light taste is the top grade. There are usually three kinds of dried abalone in the market: purple abalone, bright abalone and gray abalone.

2, fresh abalone: high-quality abalone first requires beige or light brown color, fresh and shiny texture; It is required to be oval in shape, complete in body, even in head, dry enough, with thin salt powder on the surface; From the meat quality, abalone meat is required to be thick, full and fresh.

What's the difference between dried abalone and fresh abalone?

1, the price is different.

Fresh abalone is a fresh abalone with shell that has just been salvaged. Fresh abalone is also easy to buy in life, and it is relatively simple to handle. Just shell, gut, wash and cook, and it's original flavor. Because of the large demand, the price is relatively cheap.

In fact, dried abalone is made from fresh abalone by peeling, eviscerating, soaking, cleaning and baking for 3 months. Compared with fresh abalone, the production process is complicated and takes a long time, which also makes the cost of dried abalone higher. It is said that only 1 kg of fresh abalone can produce 1 kg of dry abalone, and with all kinds of losses, the price naturally rises.

2. Different tastes

Fresh abalone is tender and elastic, delicious, while dried abalone is rich in taste and inelastic in meat. Different tastes also determine different practices. There are various ways to make fresh abalone, but dry abalone is suitable for pot stew, which is more delicious when cooked.

3. Nutritional value

There is not much difference in nutritional components between fresh abalone and dried abalone. However, after abalone is dried and air-dried, abalone will have a chemical reaction and produce a large number of amino acids. Dried abalone is more easily absorbed by human body than fresh abalone because its meat quality changes. In addition, dried abalone has a fragrance that fresh abalone does not have, which also makes dried abalone more nutritious than fresh abalone.

Generally speaking, Haliotis diversicolor is a high-quality abalone variety, which is common in South China Sea. Because of its delicious meat and rich flavor, it is also called "soft gold" on the seabed. Pay attention to the selection method when buying.