Abalone varieties available on the market
Abalone is a traditional precious food in China. It is one of the “Eight Delicacies” of seafood and the first of the “Abalone, Cucumber, Shark’s Fin, and Fish Maw”. During the Qing Dynasty, the so-called "all-abalone banquet" was already in the palace. Abalone is not only a good gift for friends and family, but also a must-have dish for banquets, feasts and holiday dinners.
Abalone is produced in many places, mainly in northern Japan, northeastern China, South Africa, Australia and other places. Among them, dried abalone from Japan and canned abalone from Mexico are recognized as the best quality. However, due to years of overfishing, abalone production is decreasing year by year. In order to increase supply, most abalone on the market are farmed, except for the rare and small amount of wild abalone.
How to consider abalone dry
The price of South African abalone on the market is relatively affordable. South African net abalone has a stronger seawater smell. Generally, those seen on the market are 80-90% dry, and they may not be completely dry. Even if they have "salt flowers", they may still be soft to the touch, which is normal. Of course, you can also put it in a dry environment and blow dry it again after you buy it home. In addition, South African abalone is divided into black croaker, yellow croaker, and red croaker (in fact, the difference is not too big, just like Asians, whites, and blacks are only different in color). South African abalone is a species that is more prone to mold. One reason is the climate in South Africa, and the other is related to the techniques of making abalone, so you need to pay more attention.
As for the Japanese variety of abalone, it has a more fragrant taste and beautiful appearance. The Japanese dried abalone such as Wangbao, Jipin, and Hema available on the market are very dry, close to 95-100% dry. But you also need to expose it to the sun regularly after buying it. One thing to note is that abalone that has been stored for a long time may have a layer of "salt flowers" on the surface because it is too dry. This layer of salt flowers is white in color. Don't misunderstand it as mold. (Mold is green)
Is it necessary to store in bottles?
In fact, as long as dried abalone is kept in a ventilated, dry and cool place and avoided from prolonged exposure to sunlight, it can prevent the occurrence of insect infestation and mildew. After purchasing abalone, if it is not eaten immediately, it is best to place it in the sun for 2-3 hours, and seal it in a glass or ceramic jar while the heat has not dissipated. After 2-3 months, it becomes "old water abalone" with its fibers shrinking and becoming more fragrant.
Remember to keep it away from foods with strong odors to prevent odor contamination. In addition, if it is stored for a short period of time, you can seal it in a plastic bag and put it in the refrigerator, but avoid long-term storage to prevent the abalone flavor from losing . A low temperature environment can better protect the abalone, but it must be wrapped well, otherwise the smell in the refrigerator will be absorbed by the abalone. Also be careful not to let the dried abalone get damp, otherwise its shelf life will be greatly shortened. After being stored for a period of time, white frost will appear on the abalone. This is a normal phenomenon of salt seepage, which is the "salt flower".