The fewer the abalone heads, the better. The best abalone is called "half-headed abalone". The number of abalone is based on the number of abalone with the same size in a Sima Jin (about 0.6 kg). For example, 2 heads, 3 heads, 5 heads, 10 heads, 20 heads and so on. The fewer heads, the bigger and more expensive abalone. Among many abalones, Japanese abalone has the least number of heads, followed by Jipin, and hemp has the smallest volume and the largest number of heads. For fresh abalone, frozen abalone and canned abalone, "head count" is not a grading standard, but a daily weight as their measurement standard.

African abalone is one of the mainstream categories in the market now, second only to Japanese abalone and Australian abalone. Abalone can be divided into Japanese abalone, Australian abalone, New Zealand abalone, South African abalone, American abalone, Chilean abalone, Korean abalone, Taiwan Province abalone, Dalian abalone, Qingdao abalone and Fujian abalone.

Japanese abalone

The top two of the world's three largest abalone are from Japan, namely Japanese net abalone and gourmet abalone. They are all the best in abalone, with the characteristics of huge head, thick meat, smooth taste and uniform color.

2. Australian abalone

Australian abalone can be divided into wild abalone and cultured abalone, among which wild abalone includes four kinds: black abalone, green abalone, brown abalone and Roche abalone. Most Australian abalone grows in the sea near 40 degrees south latitude. The abalone produced is delicious, fresh and sweet, mainly cooked fresh, and is very popular in the market.

3. New Zealand abalone

New Zealand black gold abalone is a pure wild and zero-pollution original ecological high-end seafood. Black abalone plays a very important role in the culture and belief of indigenous Maori in New Zealand, and is considered by Maori to have magical power to ward off evil spirits and protect species. Therefore, black abalone is a very common element in Maori mythology and can be seen everywhere in Maori sculptures.

4. South African abalone

South Africa mainly produces peacock abalone. Its shell is white-brown, with radial pits and sometimes green spots. It is as proud as a peacock, hence its name. Because it is located in the Atlantic Ocean, the current is fast and the wind and waves are big, abalone should firmly hold on to the rocks so as not to be washed away by the sea. Therefore, the meat is firm, the smoke ligament tastes cool, and the abalone tastes delicious.

5. Korean abalone

Korean abalone mainly comes from farming, with thick and delicious meat and smooth taste. Sashimi is the main cooking method. The quality is good, but the price is not high

Extended data:

Abalone is one of the precious "sea treasures", which is delicious and nutritious, and is known as "soft gold" in the ocean. Abalone is a precious marine edible shellfish, known as "table gold, the crown of marine treasures", with tender meat and rich nutrition.

The edible part of fresh products is protein 24% and fat 0.44%; Dried food contains 40% protein, 33.7% glycogen, 0.9% fat, as well as vitamins and trace elements. It is a high-protein and low-fat food that is very beneficial to human body. Abalone is very delicious because it is rich in glutamic acid. ?

Abalone, whose name is fish, is actually not a fish. It is a primitive marine shellfish and single-shell mollusk. Because it is shaped like a human ear, it is also called "sea ear". Abalone usually grows on the seabed with low water temperature, covering the Pacific Ocean, Atlantic Ocean and Indian Ocean. It is recognized that the best producing areas are northern Japan and Mexico, and the northeast is also a traditional producing area. Among the 2 16 species of abalone named all over the world, 7 species are distributed along the coast of China, among which Haliotis discus hannai in the north of Bohai Bay and Haliotis diversicolor in the southeast coast are the most common.

References:

Baidu encyclopedia-abalone