Fünf geöffnete australische Greenlip Abalone auf Eis auf weißem Teller von oben
Fünf geöffnete australische Greenlip Abalone auf Eis und weißem Teller von der Seite
Geschlossene australische Greenlip Abalone auf weißem Hintergrund von oben
Fünf geöffnete Greenlip Abalone auf Eis und weißem Teller nah von der Seite fotografiert
Geöffnete und geschlossene Greenlip Abalone auf Eis und weißem Telle nah von oben fotografiert
Fünf geöffnete australische Greenlip Abalone auf Eis auf weißem Teller von oben
Fünf geöffnete australische Greenlip Abalone auf Eis und weißem Teller von der Seite
Geschlossene australische Greenlip Abalone auf weißem Hintergrund von oben
Fünf geöffnete Greenlip Abalone auf Eis und weißem Teller nah von der Seite fotografiert
Geöffnete und geschlossene Greenlip Abalone auf Eis und weißem Telle nah von oben fotografiert

Australian Greenlip Abalone

with shell

CHF 79.99*

CHF 7999 / kg

Aba-what? Abalone! The green-lipped Mussel, also known as the green-shelled mussel, has a sweet, delicate sea flavor. The mussel meat is tender and pearly white. Abalone is especially characterized  by its firm consistency; it is low in fat and tastes very fine. It is farmed in an Australian aquaculture facility.

Sashimi Quality – suitable for raw consumption

Instant shock freezing within minutes

Green mussels are an absolute specialty in Asia

Variants:

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Product description

Abalone is often completely unknown here, but in Asia it has long been a special delicacy. However, among the abalone derivatives, our Greenlip is the undisputed number 1. Top chefs from the well-known 'Asian-Fusion' locations in London and Milan love the beautiful mussels, which are characterized by their bright green ruffles. The Greenlip Abalone is one of 66 subspecies of abalone, which belongs to the genus of large snails and not, as is often incorrectly assumed, to the mussels.

It is an absolute rarity and is considered a special delicacy, especially in Asia, due to its exceptional taste and delicate consistency, where it is prepared raw as sashimi or cooked. It is best fried very quickly over high heat (just a few seconds) or braised very slowly (up to 6 hours, depending on size). Then cut it up finely and enjoy the mussel with a good soy sauce.

Perfect for:

Miso-Udon-Soup

Salads

Soy-Sauce

Oyster Sauce

Abalone is often completely unknown here, but in Asia it has long been a special delicacy. However, among the abalone derivatives, our Greenlip is the undisputed number 1. Top chefs from the well-known 'Asian-Fusion' locations in London and Milan love the beautiful mussels, which are characterized by their bright green ruffles. The Greenlip Abalone is one of 66 subspecies of abalone, which belongs to the genus of large snails and not, as is often incorrectly assumed, to the mussels.

It is an absolute rarity and is considered a special delicacy, especially in Asia, due to its exceptional taste and delicate consistency, where it is prepared raw as sashimi or cooked. It is best fried very quickly over high heat (just a few seconds) or braised very slowly (up to 6 hours, depending on size). Then cut it up finely and enjoy the mussel with a good soy sauce.

Perfect for:

Miso-Udon-Soup

Salads

Soy-Sauce

Oyster Sauce

Ingredients

Variants: 5 pieces, 500 g | 10 pieces, 1kg

Ingredients : Greenshell mussel in shell

Allergens : Molluscs

Defrosting instructions :

  • The optimal defrosting - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
  • The quick version - for those who decide at short notice: If you are in a hurry, it is possible to defrost this product in a water bath within 1 hour. The water should be cold to lukewarm.

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal) 110/26
Fat (g) 2.0
- of which saturated fatty acids (g) 1.0
Carbohydrates (g) 3.0
- of which sugar (g) 2.0
Protein (g) 21.0
Salt (g) 0

Origin

Haliotis laevigata , the scientific term for abalone, is farmed in an aquaculture facility in Australia.

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