Our expertly sourced wholesale abalone ensures you receive only the finest seafood for your business. Ideal for restaurants, caterers, and distributors, our premium abalone satisfies the needs of discerning customers. Discover our selection today to enhance your seafood offerings with our reliable supply chain.
What is Abalone?
Abalone is a mollusc known for its delicate, savoury flavour and unique texture. Found in coastal waters, it features a single, ear-shaped pearlescent shell. Highly sought after in gourmet cuisines, abalone is appreciated for its versatility and nutritional value and is a staple in Asian and Western fine dining. As a wholesale abalone supplier, we provide sustainably sourced options to meet growing demand; abalone is a luxurious addition to any menu.
What Does Abalone Taste Like?
Abalone offers a buttery, mildly sweet, with a briny flavour reminiscent of the ocean, often compared to scallops. Its texture is firm yet tender when prepared correctly, with a satisfying chewiness like calamari. The taste is subtly umami, making it versatile for a range of dishes. Whether enjoyed as sushi, in stir-fries, or grilled with butter, abalone delivers an unparalleled, gourmet experience.
Frozen Wholesale Abalone from Direct Seafoods
Our frozen wholesale abalone is sourced from trusted suppliers, ensuring premium quality with every shipment. We offer a range of pack sizes, expertly processed for convenience and freshness. Perfect for chefs, our frozen abalone provides consistent quality and flavour year-round, meeting the needs of demanding kitchens.
How to Prepare Abalone
Preparing abalone begins with cleaning the shell and removing the flesh. Use a spoon to gently separate the abalone from its shell, then trim away the guts, black edges and any tough skin. Rinse under cold water to remove sand and debris. You can tenderise the meat by gently pounding it with a mallet, ensuring an even texture for cooking.
How to Cook Abalone
Abalone is incredibly versatile and can be cooked in several ways. Sear it in a hot pan with garlic and butter for a quick and flavourful dish, or simmer it in broth for a tender, succulent texture. It can also be breaded and fried for a crispy finish or grilled lightly for a smoky, charred taste. Avoid overcooking to retain its delicate flavour and texture.
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