Product description
Greenlip Abalone - the Australian beauty
The greenlip abalone is one of 66 subspecies of abalone, which belong to the genus of snails. Abalone is often still unknown in Germany, but has long been an exquisite delicacy in Asia, particularly in Chinese cuisine. It is especially popular during the Chinese New Year as a symbol of prosperity and good fortune and plays a central role in both festive and traditional dishes. Its appearance is reminiscent of an auricle, which is where its name comes from. Inside, the bowl has an impressive layer of mother-of-pearl, which is why it is made into jewelry and art, especially in Māori culture. Also characteristic is the green ruffle on the edge of the muscle meat, which stands out strikingly from the white to orange flesh.
Abalone enjoyment as sashimi or fried
The Australian greenlip abalone is a special delicacy, whether it is served raw as sashimi or fried. It is best to heat it very quickly over a large flame (only a few seconds) or to stew it very slowly (up to 6 hours, depending on the size).
You can find a delicious recipe for fried abalone with aromatic sauce and Chinese cabbage in our world of pleasure - including helpful step-by-step instructions on how to prepare it.
Perfect for:
Sashimi
For roasting and braising
Soy sauce
Greenlip Abalone - the Australian beauty
The greenlip abalone is one of 66 subspecies of abalone, which belong to the genus of snails. Abalone is often still unknown in Germany, but has long been an exquisite delicacy in Asia, particularly in Chinese cuisine. It is especially popular during the Chinese New Year as a symbol of prosperity and good fortune and plays a central role in both festive and traditional dishes. Its appearance is reminiscent of an auricle, which is where its name comes from. Inside, the bowl has an impressive layer of mother-of-pearl, which is why it is made into jewelry and art, especially in Māori culture. Also characteristic is the green ruffle on the edge of the muscle meat, which stands out strikingly from the white to orange flesh.
Abalone enjoyment as sashimi or fried
The Australian greenlip abalone is a special delicacy, whether it is served raw as sashimi or fried. It is best to heat it very quickly over a large flame (only a few seconds) or to stew it very slowly (up to 6 hours, depending on the size).
You can find a delicious recipe for fried abalone with aromatic sauce and Chinese cabbage in our world of pleasure - including helpful step-by-step instructions on how to prepare it.
Perfect for:
Sashimi
For roasting and braising
Soy sauce
Ingredients
Origin
Haliotis laevigata , the scientific term for abalone, is farmed in an award-winning aquaculture facility in Australia.
Producer: Yumbah Aquaculture Ltd, Suite 2, Level 2, 69 Fullarton Road, Kent Town, SA 5067, Australien
Packing & Shipping
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