1) color classification: green lips, tender meat, rich flavor, mostly used for frozen abalone or soup. Full black border: the lips are black. This abalone can be sold as fresh abalone, and the meat is fragrant and sticky. Abalone with brown edge: Its lips are brown and it is famous for its rich taste and color. Mostly used as dried abalone. (2) Dry abalone classified by sales form: dried abalone. It is characterized by long shelf life and can be transported, and its taste and taste are better than those of fresh abalone. Its production method: after 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, boiled with salt water, dried with charcoal fire, and then exposed to the sun. Abalone should be dried in the shade for at least one month. Repeat these two actions. Therefore, the key points of abalone drying process are shelling, cleaning, cooking and insolation, which directly affect the quality of dried abalone. Frozen fresh abalone: refers to the quick freezing of fresh abalone after shelling, while some frozen abalone in the market is made of dead abalone, and the meat quality will be destroyed and the weight will be reduced after thawing. Therefore, the quality of abalone is difficult to master. Fresh abalone: refers to fresh abalone, which is directly cooked and eaten in a living state. Canned abalone: also known as soup abalone, named after the soup in the can. Fresh abalone can be canned immediately after processing to keep the quality stable. Operating procedures: shelling and cleaning, adding salt water, vacuum canning and high-temperature sterilization and cooking. Because it is convenient to eat and does not need to be cooked, it can only be heated (for home use). In addition, there is a kind of abalone packed in vacuum composite plastic bag similar to canned abalone, which is transparent and visible and convenient for consumers to choose (it can be stored for about two years). (3) Japanese dried abalone is classified 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 of abalone, and the technology of making abalone is quite exquisite. Net abalone: produced in Aomori Prefecture, Japan, it is the top abalone. It originated in Chiba Prefecture, Japan. Due to seawater pollution, the quality of Aomori Prefecture is better now. Its oval shape is brown, the edge of abalone is small, and abalone is bead-shaped. Soft and smooth after cooking, golden in color and rich in flavor. It is called net abalone because you can see the net pattern when you cut it with a knife. The ancient paintings of one of the world famous abalone chefs were dried. Jipin Abalone: Produced in Iwate Prefecture, Japan, and made by another famous abalone teacher, Hirata Goro, this kind of abalone is small (slightly smaller), shaped like an ingot, with a high pillow and light color. The taste is fragrant and refreshing. Hemp abalone: produced in Damu, Aomori Prefecture, Japan, made by abalone teacher Master Xiong Fa. This kind of abalone is the smallest, with two holes on the left and right, because it grows in cracks in rocks, is caught by fishermen with hooks and dried with seaweed. However, these have also become the symbol of "hemp". Haliotis diversicolor has tender meat and rich flavor. 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 shape, meat quality, taste and fragrance, and its price is much cheaper than that of Japanese dried abalone. It is a favorite dish for dieters. In addition, China, Europe, Canada, the United States, the Middle East, Australia and other regions also produce abalone, but its quality can not be compared with Japanese and South African abalone.

The meat of abalone is delicious and is a precious 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 body of abalone, there is a thick calcareous shell, which is a right-handed spiral shell with an ear shape. Its Latin scientific name can be literally translated as "sea ear" 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 foot to feel the external situation; The lower foot is oval when stretched, and the abdomen is flat, which is suitable for attachment and crawling. We eat abalone mainly by eating the muscles on 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 its favorite habitats. Abalone mostly crawls in cracks or caves in rocks, and its distribution depth varies with species. Like Haliotis discus hannai in the north of China, it is generally distributed in the water depth above 10 meter, and moves deep to avoid the cold in winter, and the depth can reach 30 meters. In spring, they move slowly upward, and some can live a few meters below the water level.

Abalone likes brown algae or red algae. For example, abalone likes to eat Undaria pinnatifida, tender kelp and Sargassum. The consumption of abalone varies from season to season, 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, which are widely distributed. Abalone is distributed along the coast of China. In the north, Dalian and Changshan Island produce more abalone, which is large and oval. Haliotis diversicolor and Haliotis diversicolor are produced in the South China Sea. Haliotis diversicolor and Haliotis diversicolor are similar in appearance, but smaller in size. Ear abalone is bigger and its shell is more like an ear. The meat on its feet is the thickest, so the shell can't completely wrap it inside.