Abalone
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abalone [[鲍鱼]][Holiotis gigantea] | abalone [[鲍鱼]][Holiotis gigantea] | ||
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+ | Latin name : Haliotis spp. (Haliotis means sea ear, referring to the flattened shape of the shell) | ||
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+ | Synonyms : Awabi (Japan), muttonfish (Australia), ormer (English Channel), paua (New Zealand), loco | ||
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+ | Origin :Pacific coasts (California to Chile), Indo-Pacific coasts (Asia, Japan, Africa), English Channel, Mediterranean Sea | ||
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+ | Description : A large, ear-shaped univalve mollusk with iridescent shell protecting body and foothlike adductor muscle with which it moves and cling to rocks. Abalone ranges from 5-25 cm in length and weighs up to 3 kg. | ||
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+ | Edible parts : Only the adductor muscle is edible. The mild, sweet-flavoured white meat must be tenderized to soften the naturally tough, rubbery texture. | ||
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+ | Sold as : Fresh steaks; frozen steaks (from Mexico); canned, either minced or cubed (from Japan); dried; salted; dried and shredded (called kaiho; from Japan); dried and powdered (called meiho; from Japan) | ||
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+ | Best cooking : It is essential to gently tenderize the meat by with a rolling pin or mallet. Abalone can be eaten raw, cubed or cut into strips and prepared as a salad. It is often briefly sautéed in butter (20 to 30 seconds per side), or seasoned and lightly coated with flour and egg and pan-fried. Try to avoid overcooking, which toughens the meat. | ||
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+ | Buying tips : Abalone is best purchased alive, with an adductor muscle that moves when touched. Choose small specimens that smell sweet rather than fishy. Refrigerate as soon as possible after purchase; cook within 24 hours. | ||
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+ | Unopened canned abalone can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it. | ||
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+ | Nutritional value (based on the US nutrition database): | ||
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+ | Beware : as with all fish and shellfish, the nutritional value varies among (sub)species, place of origin, freshness and size. The data below thus are provided as indication only. |
当前修订版本
abalone 鲍鱼[Holiotis gigantea]
Latin name : Haliotis spp. (Haliotis means sea ear, referring to the flattened shape of the shell)
Synonyms : Awabi (Japan), muttonfish (Australia), ormer (English Channel), paua (New Zealand), loco
Origin :Pacific coasts (California to Chile), Indo-Pacific coasts (Asia, Japan, Africa), English Channel, Mediterranean Sea
Description : A large, ear-shaped univalve mollusk with iridescent shell protecting body and foothlike adductor muscle with which it moves and cling to rocks. Abalone ranges from 5-25 cm in length and weighs up to 3 kg.
Edible parts : Only the adductor muscle is edible. The mild, sweet-flavoured white meat must be tenderized to soften the naturally tough, rubbery texture.
Sold as : Fresh steaks; frozen steaks (from Mexico); canned, either minced or cubed (from Japan); dried; salted; dried and shredded (called kaiho; from Japan); dried and powdered (called meiho; from Japan)
Best cooking : It is essential to gently tenderize the meat by with a rolling pin or mallet. Abalone can be eaten raw, cubed or cut into strips and prepared as a salad. It is often briefly sautéed in butter (20 to 30 seconds per side), or seasoned and lightly coated with flour and egg and pan-fried. Try to avoid overcooking, which toughens the meat.
Buying tips : Abalone is best purchased alive, with an adductor muscle that moves when touched. Choose small specimens that smell sweet rather than fishy. Refrigerate as soon as possible after purchase; cook within 24 hours.
Unopened canned abalone can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.
Nutritional value (based on the US nutrition database):
Beware : as with all fish and shellfish, the nutritional value varies among (sub)species, place of origin, freshness and size. The data below thus are provided as indication only.