Live abalone can be preserved in light salt water or seawater if it wants to be preserved until the next day. It should be noted that this method has a short storage time and is best eaten within a reasonable time. Abalone is a common food in life, with high nutritional value, but it tastes ordinary and has few cooking methods, but it is still deeply loved by some people. Generally speaking, abalone is easy to die after leaving its original living environment. It is suggested to eat the dead abalone as soon as possible.

The water temperature range of abalone survival is 1-28℃, the optimum salinity of seawater is 29‰-3 1‰, and the maximum salinity cannot exceed 36‰. In the absence of seawater and oxygen-increasing facilities, only ice cubes can be added or stored in the refrigerator at 0-6℃. If fresh abalone needs to be taken to other places, it can be put in an incubator or a box with ice cubes in it.

Ensure that there is enough oxygen to buy abalone, and try to choose a larger container. It would be better if there is an aerobic pump at home. Abalone can be preserved for a longer time and will not die. It should be noted that abalone can only live in salt water, not fresh water. As long as they come into contact with fresh water, they will die because of water absorption and foaming. Even if abalone is cultured in seafood shops for a short time, it is necessary to create a seawater environment for it.

Three tips for keeping abalone fresh

1. Put the live abalone in ice water to cool down (except in winter), so that the live abalone is in a low-temperature dormancy state and its metabolic frequency is reduced.

2. Put the processed fresh abalone into an incubator equipped with an ice pack meeting food hygiene standards, and control the temperature in the incubator at 4-6℃ as much as possible to prolong the survival time of abalone.

3. After cooling the cooked abalone, put it into a fresh-keeping bag, gently squeeze the fresh-keeping bag to achieve the purpose of exhaust, sealing and oxygen isolation, and then freeze it at low temperature. There is no obvious difference in taste between cooked abalone and live abalone within 30 days.