Thick-footed, shell-on abalone with a dense, glossy muscle that holds its shape through a long braise.

What It Is

Haliotis discus hannai, the Pacific abalone. Sold whole in the shell and cleaned. The foot muscle is the whole point: fine-grained, dense, faintly sweet, and it should still spring back when pressed raw.

Where It Comes From

Grown in cold, fast-moving water off the Northwest Pacific coast, where kelp-rich currents slow the growth and firm up the meat. Cleaned and frozen soon after harvest, with the shell left on to protect the foot.

Specifications

• Form: Whole, in shell, cleaned
• Count: 8 to 10 pieces per pack
• Net weight: 2 kg per order
• Origin: Northwest Pacific
• Packaging: Vacuum sealed, gel-ice shipped

State

Frozen at −18 °C. Raw and uncooked, with the intestinal sac already removed.

Storage & Shelf Life

• Frozen: keep at −18 °C for up to 6 months
• Thawed: keep at 0–4 °C and cook within 24 hours
• Thawing: overnight in the refrigerator, still in the bag
• Do not refreeze once fully thawed

How to Enjoy

Score the foot lightly, then braise it low and slow in soy, oyster sauce and rock sugar for an hour until the centre turns tender. Steam whole with garlic and a little soy for 8 to 10 minutes for a cleaner taste, or slice thin and poach in clear broth at the end of cooking. High heat for a long time is what makes abalone tough, so keep the simmer gentle.

Allergen & Compliance

Contains molluscan shellfish (abalone). Packed in a facility that also handles crustaceans and fish. Sold as food only, with no medical or health claims.