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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