Live abalone can be stored in ice water, soaked in water, or soaked in cooking oil.

1, ice water cooling preservation

First of all, the abalone will be put into the ice water soaking, so that the abalone is in a dormant state, and then the abalone to the preservation box, sealed and placed in the refrigerator to preserve.

2, soaked in water to save

Put the abalone into the basin, add water to half of the abalone, pour a little edible salt. If you put it in summer put it on the balcony for storage, if it is winter put it in the refrigerator for freezing.

3, cooking oil soak preservation

Pour the abalone into the basin, add cooking oil did not exceed the abalone, and then put the abalone out into a plastic bag, and put it into the refrigerator to keep. Keep the abalone in a separate container so that it doesn't taste bad.

Abalone Selection Tips

1, see whether the survival

The best is to pick the kind of abalone adsorption on the wall of the pool, can be adsorbed on the wall of the pool, that the abalone is still alive, alive abalone have the power of adsorption. When the abalone is still alive, the surface layer will have a layer of black, touch like glue like texture. This layer is actually something that lubricates the abalone during the gliding process, and when the abalone is dead there will be no such layer of material present.

2, look at the shape

Must discard the abalone with chips and cracks. If the abalone's overall touch is harder, the meat is not fine and smooth enough then never buy. A good quality abalone generally has a relatively large shell opening where the meat and shell join, and at its edge, a little closer inspection will reveal nine evenly distributed small holes.

3, look at the size

Generally speaking, we use the "head" to measure the size of the abalone, a catty in the middle of a few heads of almost the same size of abalone, then this abalone is known as the head of the abalone. The bigger the abalone, the more expensive it is, and the better it tastes.