Description

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Product Parameters

Frozen Abalone
Scientific Name	Haliotis spp
Common Name	Japanese Abalone , Disk Abalone
Catch Origin	The primary farming origin is Fujian Province, particularly Lianjiang County, which is known as China's "Hometown of Abalone
Available Size	By count per kilogram (P/kg): 10-12, 14, 16, 18, 20, 22, 24 pcs/kg By weight per piece (g/pc): 11-15g, 15-20g, 20-25g, 25-30g, 30-35g, 30g, 50g, 65g, 70g, 90g, 100g
Catching Methods	Farmed / Aquaculture
Payment Term	By TT
Leading Time	Within 7days after deposit
Origin	China
Expiration Date	Valid for 24 months from the date of production
Usage	Let it thaw naturally before processing
Direction	Make sure to cook thoroughly before eating

Packaging ：

Vacuum skin pack (VSP) / Vacuum bag: For whole or shucked abalone

Tray + stretch film: Common for retail display

Poly bag + carton: Bulk packaging for foodservice

Glazing / Ice coating: Prevents freezer burn and adds protection

Label: Product name, size (P/kg), origin, net weight, storage (-18°C), expiry

Logistics：

Cold chain: Keep at -18°C or lower throughout transport

Container type: Reefer (refrigerated) container

Documentation: Commercial invoice, packing list, bill of lading, health certificate, origin certificate

Shelf life: Typically 18–24 months if stored properly

Product Details

Product Features & Characteristics

Processing Method: Live abalone is cleaned, shelled (or left whole), and then individually quick-frozen (IQF) or block-frozen to preserve freshness. Some products are blanched or steamed prior to freezing .

Nutritional Profile: High in protein (approximately 17g per 100g), low in fat (approximately 1g per 100g), and low in cholesterol .

Texture & Taste: Firm, chewy texture with a natural sweet and fresh ocean flavor. When properly cooked, it becomes tender and buttery .

Storage & Shelf Life: Must be kept frozen at or below -18°C. Typical shelf life is 18 to 24 months .

Convenience: Pre-cleaned and ready to cook after thawing. Versatile for various cooking methods including steaming, braising, stir-frying, soups, hot pot, or even raw as sashimi (for premium flash-frozen products) .

Quality Indicators: Uniform size, intact shape, clean appearance without dark spots or off-odors, and proper glazing to prevent freezer burn

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Nutritional Information

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Key Characteristics:

High Protein, Low Fat: Protein content approx. 12.6%, fat only 0.8%

Rich in Minerals: Particularly high in calcium and iron, with iron reaching 22.6mg/100g

High Sodium Content: Naturally high in sodium; salt control should be considered during processing

Moderate Cholesterol: 242mg/100g; consume in moderation

Uses

Global cooking methods

China - Steamed Abalone：

Steaming is a classic method of cooking seafood in China, which can retain the original flavor and taste of abalone to the greatest extent.

Handling: After thawing the frozen abalone, remove it from its shell using a spoon, discard the internal organs and mouthparts, scrub off the black attachments with a brush, and make slashes on the back.

Cooking: Once the steamer is boiling, place the abalone inside and steam over high heat for 5-7 minutes.

Seasoning: Boil oyster sauce, light soy sauce, rock sugar, and water to make a sauce, thicken it with cornstarch, pour it over the steamed abalone, and garnish with cilantro or scallions.

Australia - Pan-Fried / Slow Cooked：

Australian cooking methods exhibit a polarization, either extremely fast or extremely slow, aimed at addressing the issue of abalone's tendency to become tough. Pan-searing (fast): After slicing the abalone thinly, heat a pan with garlic and ginger to create a fragrant oil. Once the pan is removed from the heat, quickly stir-fry the abalone slices for about 30 seconds using the residual heat, to avoid overheating and resulting in toughness.

Slow Cooking (Slow): Place the prepared abalone into a vacuum-sealed bag and cook it slowly at a low temperature of 75°C for up to 40 hours. After taking it out, slice it and use the juice that has seeped out of the bag, along with sake, oyster sauce, sugar, etc., to make a sauce and pour it over.

Korea - Gochujang Butter Baked Abalone：

Korean cuisine excels in combining bold seasonings, pairing abalone with spicy and salty Korean gochujang sauce and fragrant butter.

Handling: Use pre-processed (de-shelled, cleaned, lightly patted, sliced, and re-shelled) frozen abalone products.Cooking: Place the frozen abalone directly into the oven and bake at 200°C for about 8 minutes; if it has already thawed, bake for 6 minutes.

Seasoning: Before baking, divide the complimentary Korean spicy butter into small pieces and place them on each abalone. After baking, drizzle with fresh lemon juice and enjoy.

Singapore - Lo Hei / Yusheng：

During the Lunar New Year in Singapore, "Laoqi" is one of the most representative dishes, and abalone is often incorporated into it, symbolizing wealth and prosperity.

Preparation: Use pre-canned or defrosted abalone and slice them thinly. Arrange various shredded vegetables (such as radish shreds, sweet ginger shreds, etc.) in a large plate.

Cooking: This dish does not require heating. Place the abalone slices in the center of the vegetable shreds.

Seasoning: Prepare a sauce by mixing sour mandarin orange, fish sauce, sugar, and cilantro. When serving, everyone uses chopsticks to lift the ingredients high and shout auspicious words at the same time.

Enjoy: After stirring evenly, serve directly. The taste is refreshing and appetizing.