How Many Varieties of Abalone Are There? A Detailed Introduction to Well-Known Varieties from China, Japan and Australia

Abalone is a precious seafood delicacy, hailed as the "gold of the dining table, crown of sea treasures," with tender flesh and high nutritional and medicinal value. Abalone is found in many regions around the world, such as China, Japan, Australia and New Zealand, so what abalone varieties do different countries produce? Let's find out together.

I. Chinese Abalone

1. Pacific abalone (Haliotis discus hannai)

It is the largest abalone produced in China, with about 3 whorls and a very small spire. The surface can be dark green, and the inner surface of the shell is silver-white with green, purple and pearlescent iridescent luster. The production of Pacific abalone is mainly concentrated in Shandong and Liaoning.

2. Variously coloured abalone (Haliotis diversicolor)

Variously coloured abalone is not as good in taste as the Pacific abalone, but it is still one of the better varieties of abalone. The shell is hard, the spire is small, and the body whorl is extremely large. The shell surface is usually greenish-brown or reddish-brown, with obvious growth lines, and the flesh is delicious. It is mainly produced in larger quantities on Hainan Island and Dongzhou Island in Guangzhou.

II. Japanese Abalone

1. Net abalone

Net abalone is the top-grade supreme delicacy among abalone, oval in shape, with small abalone edges and a pearly abalone pillow. When cut with a knife, the cross-section shows a net-like pattern, hence the name.

2. Jipin abalone

Jipin abalone is high on the outside and low on the inside, with an obvious line mark in the middle, like a yuanbao, so it is also called "gold yuanbao abalone."

3. Hema abalone

Hema abalone is the smallest of the three types of abalone, grey-black in colour, with two holes on each side, which has also become the hallmark of Hema abalone.

IV. South African Abalone

South African abalone is called the "mother of pearls" by South Africans, and in Hong Kong, China it is also called peacock abalone. The shell is white-brown, with radial patterns on the surface, like a peacock spreading its tail, hence the name peacock abalone. South African abalone grows very slowly and needs 8-10 years to be considered mature, so it is all the more rare.

V. Australian Abalone

1. Blacklip abalone

Blacklip abalone is the most important abalone in Australia, mainly concentrated in the coastal reefs of southern regions. The shell is large, the lip edge is black, the inner surface of the shell has a charming iridescent luster, and the taste is rich.

2. Greenlip abalone

Greenlip abalone is also a top-grade variety among Australian abalone, with the best quality produced in the southwest. It is large in size, thick-fleshed, and has a green lip edge, which is also its greatest feature. Compared with the rich-tasting blacklip abalone, greenlip abalone has a smoother, more refreshing texture and can be eaten in many ways, best in stewed soup.

The above is an introduction to abalone varieties from various countries. Different producing areas and different varieties have differences in abalone prices. In short, abalone prices range from as low as several dozen yuan each to as high as several thousand yuan each, making it a precious seafood product.

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