Seafood
Abalone
Single ear-shaped shell; Rough grey-brown shell and pale thick flesh; A row of breathing holes along the shell edge.
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3 identity clues
- Single ear-shaped shell
- Rough grey-brown shell and pale thick flesh
- A row of breathing holes along the shell edge
Names in other languages
- 繁體中文
- 鮑魚
- English
- Abalone
- Bahasa Indonesia
- Abalon
- Tagalog
- Kapinan
How to identify it
Check these features together: Single ear-shaped shell; Rough grey-brown shell and pale thick flesh; A row of breathing holes along the shell edge. Colour alone is not sufficient. For packaged Abalone, confirm the name, ingredients or intended use on the original label. Ask the vendor about loose food; never taste to identify it.
Common Hong Kong household uses
Steam, boil or braise thoroughly.
Choosing & preparing
Confirm abalone, scrub the shell and remove inedible viscera using tools kept separate for raw seafood. Separate raw and cooked food and utensils; wash hands and clean surfaces after raw handling, and cook thoroughly.
Storage
Refrigerate at 4°C or below in a covered leak-proof container beneath ready-to-eat food; follow the date, freeze when needed and thaw in the refrigerator.
Helper tip
For Abalone, check single ear-shaped shell. If uncertain, verify the label or ask the employer before using it.
Useful market phrase
唔該，我想要鮑魚，請幫我確認名稱同用途。Meaning: I would like Abalone, please. Help me confirm its name and use.
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