In general, all parts of the abalone can be eaten except for its shell and internal organs.

Eating abalone is actually mainly about eating its feet. Most of the meat in abalone belongs to grayish-brown muscles and gastropods. Abalone and gastropods are attached to rocks. Therefore, this fatty part of the meat is actually the foot of the abalone, which is the main part that is eaten.

The abalone belongs to the gastropods, abalone family of a genus of marine mollusks, the ancient Chinese name "haliotis", the shape of the body size varies from 10 centimeters to 30 centimeters. The muscle of the foot is especially fat, divided into two parts, the upper foot has many tentacles, can be extended from the shell edge of the small holes, dedicated to the role of sensory; the lower foot is flat oval, suitable for attachment and crawling.

Abalone is extremely rich and highly prized meat and is considered a culinary delicacy. Among the world's most expensive seafood, abalone snails are usually sold in shell, frozen or canned. While it can be eaten raw or added to other dishes, it is usually cut into thick cutlets and fried.

Abalone Selection Tips

1. Complete Appearance

First, eliminate those with chipped or cracked appearance, and select those that are intact and of better quality.

2, meat fat

Often the meat fat than the meat dry flat good, and the bottom of the broader than the long and thin better.

3, the shape of the same

All kinds of good quality abalone is usually similar in shape, when you buy and sell the shape of the weird ones.

4, color normal

The color of fresh abalone is related to the length of time of death. The darker the color, the longer the time of death, the worse the freshness, and therefore should not be purchased. Some dry abalone will appear a little bit of small spots, indicating that the abalone air-drying is not thorough enough, outside the dry and inside the wet, in the purchase should pay attention to.