What are the common types (varieties) of abalone?

Abalone is a precious seafood and is widely recognized as a high-end ingredient. It is a mollusk with a round or semi-circular shell, usually with ear-like protrusions. Abalone is known as the "treasure of the sea" due to its delicious meat and rich taste.

Abalone has rich meat and is rich in high-quality protein, minerals and vitamins. They are also a good source of Omega-3 fatty acids, which are beneficial for heart health and brain function.

Abalone is found in different species and varieties around the world. Each variety has its own unique appearance and flavor characteristics. Here are some common abalone species:

1. Australian abalone: similar in appearance to Japanese abalone, the color is brick red, but the beads on the edges are irregular. Dried abalone needs to be soaked for several days before being cooked. The abalone meat tastes tougher and the taste cannot be compared with that of Japanese and South African abalone. It is suitable for making soup or making abalone slices.

2. Fujian Abalone: The meat is tender, delicious, fragrant and refreshing. It is distributed in the waters near Fujian, China.

3. Mawo abalone: Produced in Aomori Prefecture, Japan, also known as Mawo abalone. It is small in size and has flat and thin meat. Because it is strung up with ropes to be dried, there are two holes on the left and right. It tastes tender and meaty. Soft, easy to digest, and suitable for the elderly.

4. Black-edged abalone : It is named because of its black lip. It is mostly canned.

5. Black-footed abalone: tender and delicious, it is one of the largest abalones and is only produced in New Zealand.

6. Jipin abalone: Produced in Iwamori Prefecture, Japan. Its shape is high on the outside and low on the inside like a gold ingot, with an obvious line mark in the middle, so it is also called "Jin Yuan Bao", and those with golden color are considered top grade.

7. California Red Abalone: The meat is delicate and nutritious. It is very large and can be called the largest abalone species in the world.

8. Akashi Abalone: Produced in the sea near Akashi City, Hyogo Prefecture, Japan. The meat is fresh and tender, with a plump texture and rich flavor.

9. South African Dried Abalone: The quality is second only to Japanese dried abalone. In comparison, it is of high quality and low price, and is very popular among diners.

10. Green-sided abalone: Produced in Australia, it has green lips, tender meat, and rich flavor. It is often made into frozen abalone or made into abalone soup. It is the most favorite abalone variety among diners in southern my country and Hong Kong.

11. Japanese abalone: It is the best quality and largest type of dried abalone. It is produced in Aomori Prefecture, Japan. Its meat is thick and smooth, dark brown in color, oval in shape, broad and flat at the bottom, and clear beads at the bottom. The tail is pointed.

12. Tasmanian Abalone: Produced in the waters of Tasmania, Australia. The meat is plump and very delicious, with rich texture and fragrant taste.

13. Middle Eastern abalone: Produced in the Middle East, it is smaller, has more heads, is darker in color, and has a thin layer of salt ash. It needs to be cooked over high heat for a long time. Its meat is sticky and slippery, and the taste is not very fragrant.

14. Brown-edged abalone: The lip is brown, and the output is small. Most of them are large abalone, and most of them are made into dried products. It is famous for its strong flavor and heavy color.

It should be noted that abalone is a precious ingredient with high price and limited supply. When purchasing and eating abalone, it is recommended to choose reliable channels and regular seafood markets to ensure the quality of ingredients and food safety. In addition, it is also important to protect and manage the sustainability of abalone resources to ensure their good ecology and continued supply in the natural environment.