1) Color classification: green lips, tender meat, rich flavor, mostly used for frozen abalone or soup. Black edge is full: the lip is black. This abalone can be sold as fresh abalone, and the meat is fragrant and sticky. Brown-edged abalone: its lips are brown, and it is famous for its strong flavor and color. It is mostly used as dried abalone. (2) Dry abalone classified by sales form: it is an abalone that has been dried and processed. Its characteristics are that it can be transported after a long shelf life, and its taste and taste are better than those of fresh abalone. Its production method: after the abalone is caught ashore, it is completely taken out of the shell by people, soaked in salt water for about half a day, then washed with cold and hot water, then boiled with salt water, then baked with charcoal fire to dry, and then placed in the sun. It will take at least one month to dry the abalone in the shade, and repeat these two actions. Therefore, the key points of the drying process of abalone are shelling, cleaning, cooking and exposure, which directly affect the quality of dried abalone. Frozen fresh abalone: It means that fresh abalone is shelled and quickly frozen, while some frozen abalone in the market is made of dead abalone, and the meat texture will be destroyed and the weight will be reduced after thawing. Therefore, it is difficult to master the quality of abalone. Fresh abalone: refers to fresh abalone, which is directly cooked and eaten in a living state. Canned abalone: also known as soup abalone, it is named because there is soup in the can. It is to can fresh abalone immediately after treatment to maintain stable quality. Operating procedures: shelling and cleaning, adding salt water, vacuum canning and high-temperature sterilization and cooking. Because it is easy to eat and does not need to be cooked, it can only be heated (for domestic use). In addition, there is a kind of vacuum composite plastic bagged abalone similar to canned abalone, which is transparent and visible, which is convenient for consumers to choose (it can be stored for about two years). (3) Classification of Japanese dried abalone by origin: There are three kinds of abalone produced in Japan: net abalone, jipin abalone and Hemp abalone, which are the most famous and known as the king of abalone. Japan is known as the king country of abalone, and the technology of making abalone is quite exquisite. Net abalone: produced in Aomori Prefecture, Japan, it is a top-notch abalone. It originated in Chiba Prefecture, Japan. Due to seawater pollution, the quality produced in Aomori Prefecture is better now. Its oval shape is brown, the abalone edge is small, and the abalone is beady. It is soft and smooth when cooked, golden in color and rich in flavor. It is called net abalone because it can be seen with a net pattern when cut with a knife. It is sun-dried by Huagu, one of the world famous abalone teachers. Jipin abalone: produced in Iwate Prefecture, Japan, and made by another famous abalone teacher, Hirata Goro, this abalone is small (slightly smaller), shaped like an ingot, with a high pillow and a pale color. It tastes fragrant and refreshing. Hemp abalone: produced in Otaki, Aomori Prefecture, Japan, made by master Xiong Fa, an abalone teacher. This kind of abalone is the smallest, with two holes on its left and right sides, because it grows in cracks in rocks and is caught by fishermen with hooks and dried by seaweed. However, these have also become the signs of "Hemp". The meat of Haliotis diversicolor is tender and smooth, and the flavor is strong. Together with the first two, it constitutes the "three famous abalone" in the world. South African dried abalone: produced in South Africa, its quality is the best dried abalone in the world after Japanese dried abalone. It is close to Japanese dried abalone in terms of shape, meat quality, taste and fragrance, and its price is much cheaper than Japanese dried abalone, so it is a favorite dish for dieters. In addition, China, Europe, Canada, the United States, the Middle East, Australia and other regions have abalone production, but its quality can not be compared with Japanese and South African abalone.
The meat of abalone is delicious and it is a valuable seafood. It is not a fish, but a single-shell mollusk that crawls on rocks below the low tide line in shallow water.
Outside the abalone's body, there is a thick calcareous shell, which is a right-handed spiral shell with an ear shape. Its Latin scientific name can be called "sea ear" in literal translation because its shell is shaped like an ear.
Abalone's feet are particularly thick and divided into upper and lower parts. There are many tentacles and hills on the upper foot to feel the external situation; When the lower foot is stretched, it is oval with a flat abdomen, which is suitable for attachment and crawling. We eat abalone mainly by eating the muscles of its feet.
Abalone lives in rocky reefs with fast-flowing water and lush algae, and the rocky corners protruding from coastal islands or coasts are their favorite habitats. Abalone mostly crawls in crevices or caves of rocks, and their distribution depth varies with species. Like Haliotis discus hannai in northern China, it is distributed in the water depth of more than 10 meters, and it moves to the depths in winter to avoid the cold, and the depth can reach 30 meters. In spring, they move up slowly, and some can live several meters below the tidal line.
Abalone likes to eat brown algae or red algae. For example, Abalone likes to eat Undaria pinnatifida, tender kelp and Sargassum. The consumption of abalone varies with the seasons, and it is generally eaten more in the season with higher water temperature. Not very active in winter, eating less.
There are many kinds of abalone, and they are widely distributed. Abalone is distributed along the coast of China. In the north, Dalian and Changshan Island produce more abalone, which are large and ovoid. Haliotis diversicolor and Haliotis diversicolor are produced in South China Sea. Haliotis diversicolor and Haliotis diversicolor are similar in shape, but smaller in size. Ear abalone is larger, and the shell is more like an ear. The meat on its foot is the thickest, so the shell can't completely wrap it inside.