Product Parameters

Frozen Haliotis
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
Keep Frozen at -18℃ or below

Product Details

Frozen Haliotis

Our frozen haliotis, commonly known as abalone, is harvested from well-managed marine farms with superior water environments. Each specimen is carefully selected at the ideal growth cycle to ensure firm flesh and full meat volume. After professional shelling, cleaning and trimming to remove all inedible parts, products are frozen with advanced cryogenic technology. This process perfectly locks in the unique rich flavor, chewy texture and abundant natural nutrients. Free from artificial additives and preservatives, all items comply with international food safety regulations. We provide various sizes and export-grade carton packages, serving global seafood importers, distributors and processing factories with stable long-term supply.

Cooking Methods

Steamed Abalone (Light & Original Flavor)

Arrange prepared abalone on a plate, top with sliced ginger and scallions. Steam over high heat for 8–12 minutes. Drizzle with hot oil and light sauce before serving. This method fully retains the natural umami and bouncy texture of abalone, light and healthy.

Abalone Seafood Soup

Bring bone broth or clear water to a boil. Put in abalone slices, shrimp, shellfish and seasonal vegetables. Simmer gently for 10 minutes and season lightly. The soup is fresh, nutritious and mellow, ideal for daily nourishment.

Grilled Abalone (Western & Snack Style)

Pat abalone dry with kitchen paper. Brush with butter, barbecue sauce or garlic paste. Grill or pan-fry over medium heat for 5–7 minutes on both sides. The surface turns slightly caramelized with strong aroma, popular for barbecues and appetizers.

Braised Abalone (Classic Home & Restaurant Style)

Place blanched abalone into a pot, add light soy sauce, oyster sauce, a little rock sugar and ginger. Pour in warm water to cover the ingredients. Simmer on low heat for 15–20 minutes until the sauce thickens. The meat turns tender and absorbs rich savory sauce, a traditional delicacy for meals and festivals..