What is Blacklip Abalone?
Blacklip Abalone is a marine univalve mollusc with a flat, smooth, pale, oval shell, containing a large muscular foot. It is reddish brown to reddish green in colour and has a black frill or lip. This muscular foot is highly sought after for eating. Wild Blacklip is prized around the world for its sweet and salty taste with a whack of umami. The common adult size of Blacklip Abalone is 8-13cm.
Where can I find Blacklip abalone?
Blacklip Abalone is found along Australia’s southern coast in South Australia, Tasmania, Victoria and New South Wales. Tasmania has the largest wild harvest Abalone in Australia which is predominantly Blacklip.
How many types of abalone are there?
There are over one hundred species of abalone worldwide. There are 18 abalone species in Australian waters.
Is Blacklip Abalone good to eat?
Blacklip Abalone is low in oil and has a medium flavour and moisture. Abalone is a great source of protein, iodine, iron, magnesium, selenium, vitamin E, Omega 3 and it is low in saturated fats. Abalone also contains no trans fat.
Is Blacklip Abalone seasonal?
Australian Blacklip wild Abalone is harvested year round.
How much does Blacklip Abalone cost?
The cost of Blacklip Abalone is subject to the market and how it is purchased. It usually retails live for around AUD$100. Candy Abalone dried blacklip can also be purchased in bulk starting from AUD$1089. Alternatively Candy Abalone’s canned Tasmanian wild-caught blacklip can be purchased from AUD$59.40.
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How is Blacklip Abalone packaged and stored?
Blacklip Abalone is available in the shell or as meat. It can be purchased live, individually quick frozen (IQF), canned, dried and fresh vacuum-packed. Alive, Blacklip can be stored for up to 3 days. Abalone can be refrigerated for up to 3 days or frozen for up to 3 months.
How do you eat Blacklip abalone?
You can eat Blacklip Abalone raw or cooked. Dried abalone is best eaten after traditional soaking and braising to achieve the candy heart.
Fresh Blacklip is best cooked very quickly over a high heat or slowly (6 hours or more) over a low heat. Dried abalone is traditionally distilled in water for 4-7 days depending on the size. The abalone is then braised for 2 days continuously before serving with sauce and veegtables. The meat absorbs flavours well and can be braised, steamed, poached, pan-fried, stir-fried, and barbecued. The meat absorbs flavours well during cooking and is usually paired with simple flavours such as pan-frying in butter and parsley with a squeeze of lemon, or braising in oyster sauce with garlic and ginger. The firm texture of Blacklip also makes it suitable for Squid, Octopus or Cuttlefish recipes.
The slightly rubbery texture of Blacklip lends itself to eating it raw, making it a perfect sushi item. When served as sashimi, Abalone will often be separated from its shell and cut thinly against the grain of the meat.