Abalone
The abalone is a small mollusc in the gastropod family. It is found in both the Atlantic and Pacific. Some twenty or so species have been identified in North America.
The abalone looks a little like a snail and moves around in much the same way. It lives in colonies, clinging to rocks and crevasses or close to piers, just about at sea level.
It has a distinctive small, spiral shell that varies in colour
according to species; it is often brown, grey or black with spiral
bands.
The abalone is best to eat when it reaches two to three centimetres
in length and width. Its flesh is lean and slightly chewy, much
like the snail, and it has a fresh sea aroma.
You can get abalone fresh or in brine from your METRO fish expert.
- It can be eatern hot or cold and can serve as a substitute for snails in all types of recipes.
- They can be prepared in many different ways: plain, with a splash of lemon, in a sauce, grilled, poached in a court-bouillon, or in salads.
- They can of course be marinated or used in soups.
Click here for shellfish cooking methods and other tips and suggestions !
Abalone is available all year round.
The abalone is an excellent source of protein and vitamins A, B6 and B12. It is also very rich in potassium and phosphorus.
To store fresh in the shell, abalone should be refrigerated in a
container covered with a damp cloth.
Fresh shellfish should always be eaten as quickly as possible after
purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh abalone
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2 to 3 days
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3 months
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Marinated abalone
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12 months
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