Abalone

Guide Note

Abalone are snail-like aquatic molluscs in the genus Myotis that are found in coastal waters nearly throughout the world. Their iridescent shell lining is prized for decoration, and their flesh is considered a delicacy -- so much so that there are many restrictions, worldwide, on harvesting them.

Fast Facts

1. At least 100 species
2. Not found in waters off eastern North America and South America
3. Rare in the Caribbean
4. Considered a delicacy in parts of Asia, Latin America, Oceana, and North America
5. Collection restrictions are based on species, method, location, and quantity
6. Only red abalone (Haliotis rufescens) is legal to harvest in the U.S.

The disc-shaped muscular foot of the abalone usually requires pounding before it is tender enough to eat, but when prepared correctly it has a smooth, yielding texture and a mild, sweet flavor. It is considered holiday food in Malaysian and certain Chinese cuisines, and is farmed in China, Japan, and Korea, to considerable success. Canned abalone from these farms has boosted availability even further, but as with other canned delicacies like crab meat or salmon, the flavor and texture can take quite a hit.