- Abalone is a shellfish that belongs to the division of large-scale mollusks.
- Abalone is harvested by divers.
This gastropod mollusk lives attached to the rocks off the coast at depths of up to 65 meters in tropical and subtropical regions of oceans and seas worldwide. The body of this species is soft, although the shell is large, thick, ear-shaped and covered with a thick layer of mother-of-pearl on its interior.
This seafood is regarded as an expensive gourmet niche product, consumed at sophisticated restaurants, for special occasions, and not available in supermarkets, so it is rare to see it on the dinner table in ordinary homes.
In Asia, particularly in China, there is a centuries-old culinary tradition associated with this mollusk, which is regarded as a muscles invigorator, an aphrodisiac, and a food excellent for good health. It has iodine, which promotes metabolism. Its high zinc content facilitates assimilation and insulin storage.
It is usually consumed alive, although it can be frozen with or without the shell. It is also sold canned. Mexico exports canned wild abalone in brine.
- Australia is the principal abalone producer worldwide
- Mexico ranks fourth in abalone production internationally
- Abalone farming has grown close to 600 percent in recent years
- In Mexico there are seven to eight North American abalone species; only blue and yellow abalone are of commercial importance
- Abalone is consumed fundamentally in Asian countries, especially China and Japan