What is Brownlip Abalone?
Brownlip Abalone is a marine univalve mollusc with a ridged, reddish-brown shell, containing a large muscular foot. Brownlip Abalone is reddish brown in colour and has a brown frill or lip. This muscular foot is highly sought after for eating. Brownlip Abalone is prized around the world for its sweet and salty taste with a whack of umami. The common adult size of Brownlip Abalone is 10-11cm.
Where can I find Brownlip abalone?
Brownlip Abalone is found in deeper water along Western Australia’s coastline.
How many types of abalone are there?
There are over one hundred species of abalone worldwide. There are 18 abalone species in Australian waters.
Which type of abalone is best?
Taste depends on a number of factors including the abalone species, size, what they eat and how the abalone are prepared. Bigger abalone generally have a firmer texture. Wild harvested abalone has a stronger sea taste and the taste between canned, dried, fresh, frozen and vacuum packed abalone are also very different.
Is Brownlip Abalone good to eat?
Brownlip 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 Brownlip Abalone seasonal?
Australian wild Brownlip Abalone is harvested year round.
How much does Brownlip Abalone cost?
The cost of Brownlip Abalone is subject to the market and how it is purchased. Candy Abalone Dried Brownlip 2 piece gift box retails from approximately AUD $264. Candy Abalone dried Brownlip can also be purchased in bulk starting from AUD$1309.
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How is Brownlip Abalone packaged and stored?
Brownlip Abalone is available in the shell or as meat. It can be purchased live, individually quick frozen (IQF), canned, dried and vacuum-packed. Alive, Brownlip Abalone can be stored for up to 3 days. Brownlip Abalone can be refrigerated for up to 3 days or frozen for up to 3 months.
How do you eat Brownlip abalone?
You can eat Brownlip Abalone raw or cooked. Dried abalone is best eaten after traditional soaking and braising to achieve the candy heart.
Fresh Brownlip Abalone 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 vegetables. 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 Brownlip Abalone also makes it suitable for Squid, Octopus or Cuttlefish recipes.
The slightly rubbery texture of Brownlip Abalone lends itself to eating it raw, making it a perfect sushi item. When served as sashimi, Brownlip Abalone will often be separated from its shell and cut thinly against the grain of the meat.