Abalone can be divided into "dried abalone" and "fresh abalone" in processing form, and "dried abalone" can be divided into "light dried abalone" and "salted dried abalone". The taste of "dried abalone" is better, because the dried abalone is of good quality, large size, rich meat and sweet juice. The taste of "fresh abalone" emphasizes the freshness and delicious meat quality of abalone, which is the fattest in May every year, and the meat quality is thinner in June at 5438+00, 1 1.
Matters needing attention and key points of abalone:
In many coastal cities in China, a large number of abalone are salvaged and produced every year. The abalone produced in Dalian should be the best in the country. This is because there is a special kind of abalone called Haliotis discus hannai in Dalian, which is very rare, and some areas in Dalian are very environmentally friendly, with high water quality, and the quality of naturally produced abalone will be better.
South African abalone is produced in South Africa and has always been favored in the international market. It used to be the largest abalone producer in the world. However, due to overfishing and water quality changes in recent years, its output has decreased year by year, which is not as good as before. However, even so, the "Lunpai" canned abalone from Mexico is still the most famous abalone variety in the world, and it is expensive.
Refer to the above content: Baidu Encyclopedia-Abalone