Captured and Cultured Species
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Photo	Names
Illustrations by Chris Van Dusen Images Courtesy of Seafood Business Magazine	Latin: Haliotis spp. French: Oreille de mer German: Seeohr Spanish: Oreja Russian: Awahi

Description

Abalone are shellfish of the univalve family, meaning they only have one shell, unlike bivalves such as clams that consist of two shells. Wild abalone appear in many different varieties. Most abalone live in shallow waters and grow slowly. The most common species is the red abalone (H. rufescens). Red abalone are also the largest and can grow to 30 cm (12 in.)and weigh 3.6 kg (8 lbs). The inner shell of abalone, which has an iridescent green, blue, or pink sheen, is a source of mother-of-pearl.

Markets	Commercial Aspects
Exporting Countries Culture: United States, Japan Capture: Australia, United States, Mexico, Indo-Pacific Region Primary Consumers Japan, Korea, Europe, United Sates, Singapore, Hong Kong	In 1992 farmed abalone, 7.5 cm in length sold for $60 per kg. Prices for abalone have been rising steadily as supplies have decreased.

Production Trends	Diet/Health Info
Prices for abalone have been rising steadily as supplies have decreased.	Be careful of abalone poached from Northern California. Circular, steaked cuttlefish mantles are sometimes offered as abalone. Needle marks from a meat tenderizer indicate this substitution.

The Global Supply

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