Abalone
Ormeaux, Awabi, アワビ
Abalone
Meerohr
Abulón, Les Ormeaux, Abalone, アワビ
The renowned aphrodisiac properties of abalone in Asian cultures has led to drastic overfishing across the Indian and Pacific ocean for centuries. Good news is best practice aquaculture solves the problem of this diminishing resource and delivers an even better eating experience.
Abalone is typically prepared like scallops.
Only one producer, Yumbah in Australia, has succeeded in combining the pinnacle species (the Green lipped), with perfect ocean water growing conditions, and cutting edge nitrogen freezing technology to reach the plates of top restaurants and retailers in Europe.
