The internal organs of abalone are not edible.

The main reason why abalone’s internal organs cannot be eaten is because abalone’s internal organs contain photosensitizing toxins, which are the decomposition products of seaweed chlorophyll derivatives.

This toxin generally accumulates in the liver of abalone in spring and has photochemical activity. If someone eats abalone containing this compound and then exposes it to sunlight, the substance will cause the body to The production of amine compounds such as histidine, tyrosine and serine, thereby causing inflammation and toxic reactions in the skin.

Extended information

Abalone is rich in nutrients. Each 100g dry product contains 64g of protein, 2g of fat, and 3g of sugar. It is also rich in a variety of physiologically active substances such as EPA, DHA, Taurine, superoxide dismutase, etc., and metal elements (Ca2+, Mg2+, etc.) that play an important role in maintaining the body's acid-base balance and neuromuscular excitation are also rich in content.

Research has found that abalone muscle enzymatic hydrolyzate can significantly improve the exercise endurance, stress capacity and immune function of mice, while also significantly enhancing learning and memory.

Reference: People's Daily Online - Abalone has high nutritional value, but never eat abalone's internal organs