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Greenlip Abalone

(Haliotis Laevigata)

What is Greenlip Abalone?

Greenlip Abalone is a marine univalve mollusc with a flat, smooth, pale, oval shell, containing a large muscular foot with a bright green lip or frill. This muscular foot is highly sought after for eating. It is prized around the world for its sweet and salty taste with a whack of umami. The common adult size of Greenlip is 7-12cm.

Wild-caught Greenlip Abalone Haliotis laevigata

Where can I find Greenlip abalone?

Greenlip Abalone is found along Australia’s southern coast in Victoria, South Australia, northern Tasmania and Western Australia.

How many types of abalone are there?

There are over one hundred species of abalone worldwide. There are 18 abalone species in Australian waters.

Greenlip distribution map

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. The texture of Greenlip is more tender. 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 Greenlip Abalone seasonal?

Australian Greenlip Wild Abalone is harvested year round.

How much does Greenlip Abalone cost?

The cost of Greenlip Abalone is subject to the market and how it is purchased. Usually Wild Greenlip retails for over AUD$60 to around AUD$100. Dried Greenlip 2 piece gift box retails from approximately AUD$264. Dried Greenlip can also be purchased in bulk starting from AUD$1,369.50. Alternatively the Ready to Eat Greenlip product can be purchased from AUD$159.

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How is Greenlip Abalone packaged and stored?

Greenlip Abalone is available in the shell or as meat. It can be purchased live, individually quick frozen (IQF), canned, dried and vacuum-packed. Alive, Greenlip 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 Greenlip abalone?

You can eat fresh Greenlip Abalone raw or cooked. Dried abalone is best eaten after traditional soaking and braising to achieve the candy heart.

Fresh Greenlip 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 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 Greenlip also makes it suitable for Squid, Octopus or Cuttlefish recipes.

The slightly rubbery texture of Greenlip Abalone lends itself to eating it raw, making it a perfect sushi item. When served as sashimi, Greenlip will often be separated from its shell and cut thinly against the grain of the meat.

Abalone Recipes

Abalone Species Australia

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