Standard Names: Blacklip Abalone, Brownlip Abalone, Greenlip Abalone, Roe's Abalone
AMCS lists Wild-caught Abalone from Victoria, South Australia and Tasmania as EAT LESS
AMCS lists Wild-caught Abalone from Western Australia as a BETTER CHOICE
AMCS lists Farmed Abalone as a BETTER CHOICE
Blacklip abalone from Ocean Wave Seafoods Pty Ltd, Lara near Geelong, Victoria has been assessed and recognised as a sustainable product by the Australian Conservation Foundation's 'Victorian Sustainable Seafood Assessment Project'.
Stocks of wild Abalone have been historically overfished resulting in localised stock depletions. They are a 'keystone' species important to ecosystem health.
In Australia, farmed Abalone are fed a pelleted diet which contains ingredients sourced from land-based crops and wild-caught fishmeal. This means that while they are a more suitable alternative to wild caught, there are some environmental concerns with their culture.
Abalone are found along the southern coasts of Australia. The firm meat is considered a delicacy, especially in Asia. This makes the fishery very high value, and has led to overfishing of wild stock.
Wild abalone are hand dived and reach about 20-25 cm. Abalone (predominantly Greenlip) are also farmed on land based farms in southern Australia. These farmed Abalone are usually sold at 'cocktail' size, about 70mm.
FARMED ABALONE is a preferable alternative to wild (see Sustainability, left).
Abalone can be tough if cooked incorrectly. It benefits from either a long slow cooking such as a wet braise, or a quick hot method such as stir frying. To serve raw, slice very thinly.
Larger abalone should be tenderised before cooking by beating lightly with a mallet until the muscle relaxes.
SQUID/CUTTLEFISH The meat of squid and cuttlefish is firm like that of abalone. It is also suited to similar cooking methods, requiring either a long slow cook (for as long as 3 hours) or a quick grill or fry on high heat (for as little as 3 minutes) to yield tender eating qualities. High quality fresh squid, calamari or cuttlefish can be thinly sliced to serve raw.
The flesh of octopus is firm, but when cooked correctly is yielding and tender. It is meaty flesh, with many characteristics similar to that of Abalone. After poaching the tentacles, try slicing them and pan frying to give a result very similar to well-prepared Abalone.