Abalone
Also known as：Disk abalone, small abalone
Haliotis discus
- Origin
- Fujian, Shandong, Guangdong
- Season
- Year-round
- Appearance
- Flat round single shell with a rough surface and respiratory pores ('nine holes'); green-brown or red-brown; the large fleshy foot is the edible part.
Content compiled by the Xian Mancang team
Introduction
品种介绍Abalone is one of the traditional 'eight sea treasures.' China farms mainly disk and small abalones; large-scale factory farming in Fujian, Shandong and Guangdong provides stable year-round supply.
Live abalone sells in-shell; steaming and braising suit it — a common premium seafood for banquets and festivals.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Hold at low temperature with high dissolved oxygen: 10–20°C, salinity 28–33‰, clear water with DO ≥6 mg/L, density 20–40 kg per cubic meter (layered net cages or attachment boards).
Sensitive to water quality: hold 3–5 days; recirculating systems need daily water changes and removal of mucus and dead stock. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Priced by head count (fewer per jin = larger = pricier): small sizes (10+ heads) 30–60 CNY/jin; large 5–8 heads carry premiums — a high-margin banquet and gift category. Factory farming keeps prices increasingly accessible with rising penetration.
Culinary & Commercial Use
烹饪与商业用途Home: steamed abalone with garlic vermicelli, braised abalone with pork belly — the shells look elegant on banquet platters.
Foodservice: premium banquets and double-boiled soups; dried abalone is a precious Cantonese ingredient needing long rehydration; canned and ready-to-eat abalone open gift and supermarket channels.
Buying Guide
选购指南Live abalone: the foot should grip firmly and contract on touch; pale-yellow plump meat is best. Banquet whole pieces usually use 8–12 heads; smaller sizes are more economical for soups. Dull dark shells and dark meat mean stale — test foot responsiveness; sluggish ones are risky.
Market Reference
规格行情Reference price by head count: 10-head 30–60 CNY/jin; ~6-head 60–100 CNY/jin; 5-head-and-under quoted separately. Prices rise before Spring Festival and Mid-Autumn; ample supply otherwise.
Abalone · FAQs
How do I pick the freshest Abalone?
Live abalone: the foot should grip firmly and contract on touch; pale-yellow plump meat is best. Banquet whole pieces usually use 8–12 heads; smaller sizes are more economical for soups. Dull dark shells and dark meat mean stale — test foot responsiveness; sluggish ones are risky.
What are the live-holding requirements for Abalone?
Hold at low temperature with high dissolved oxygen: 10–20°C, salinity 28–33‰, clear water with DO ≥6 mg/L, density 20–40 kg per cubic meter (layered net cages or attachment boards).
What is the current market price of Abalone?
Reference price by head count: 10-head 30–60 CNY/jin; ~6-head 60–100 CNY/jin; 5-head-and-under quoted separately. Prices rise before Spring Festival and Mid-Autumn; ample supply otherwise.
How do I cook Abalone? What methods work best?
Home: steamed abalone with garlic vermicelli, braised abalone with pork belly — the shells look elegant on banquet platters.
Abalone · For stock availability and holding consultation, contact us