Lexi Webster
Abalone is a type of marine snail, a single-shelled gastropod herbivorous marine mollusc, with a large and fleshy body and a broad, muscular foot. It is a seafood delicacy that is highly sought-after around the world, and Australia is one of the largest suppliers. Abalone is found in the cold, unpolluted waters of Australia's southern coastlines, with about 50% of the global supply of wild-caught abalone sourced from these waters, and half of that from Tasmania. Abalone is also found in Victoria, New South Wales, South Australia, and Tasmania.
| Characteristics | Values |
|---|---|
| Abalone Species in Australia | Greenlip, Blacklip, Brownlip, Roei Abalone |
| Locations in Australia | Northern New South Wales, Victoria, South Australia, Tasmania |
| Depth of Water | Up to 30 meters |
| Global Supply | Australia provides about 50% of the total |
| Sustainability | Tightly monitored and controlled quota |
| Texture | Bigger abalone have a firmer texture |
| Taste | Wild-harvested abalone has a stronger sea taste |
| Preparation | Can be cooked, dried, canned, frozen, or vacuum-packed |
| Consumption | Eaten raw or cooked |
| Culinary Techniques | Braising, steaming, poaching, pan-frying, stir-frying, barbecuing |
| Exports | Japan, Hong Kong, China, Singapore, Taiwan, USA, Canada, EU |
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What You'll Learn
Blacklip Abalone in New South Wales, Victoria, South Australia and Tasmania
Blacklip abalone is found in northern New South Wales, Victoria, South Australia, and Tasmania. They are usually found in the southern waters of Australia, from the low-tide mark to depths of 25 meters, preferring to feed at night. They are protected in Sydney's marine reserve areas, but elsewhere the maximum bag limit is 10 and the minimum size limit is 11.5 cm.
The blacklip abalone has a large shell that is very beautiful and pearly on the inside. The holes at the top of the shell are used for breathing. Water is drawn to the front of the shell, passed over the gills where oxygen is extracted, and then pumped out of the holes at the top. The shell is often used in jewelry.
In Tasmania, blacklip abalone is one of two commercially harvested abalone species (the other being greenlip abalone). They are dioecious broadcast spawners, meaning male and female individuals release gametes into the surrounding water. Gravid animals can be found year-round, and larvae are lecithotrophic, feeding on yolk sacs in the egg. The larval phase of blacklip abalone is relatively short (5-15 days), and dependent on water temperature.
Blacklip abalone feed predominantly on drift algae but may also consume attached kelp. They are known to consume algae from red, green, and brown groups, though dietary preference and availability have been poorly studied in Tasmania.
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Greenlip, Blacklip, Brownlip and Roei Abalone species
Greenlip Abalone (Haliotis laevigata), also known as the smooth Australian abalone or whitened ear shell, is a species of sea snail found in South Australia, Victoria, Western Australia, and Tasmania. In Tasmania, it is typically found on the northern coast, particularly around Rocky Cape and the Furneaux Islands. Greenlip abalone can be found at depths of over 30 feet (9 meters) while scuba diving.
Blacklip Abalone is the other abalone species harvested in large quantities in Australia, along with Greenlip Abalone. Unfortunately, I could not find more specific information on where the Blacklip Abalone is found in Australia.
Brownlip Abalone was not mentioned in my search results, so I cannot provide information on where this species is found in Australia.
Roei Abalone (Haliotis roei) is a species found in Australia, but I could not find specific information on its location.
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Abalone fishing in Victoria
Abalone is a marine snail that lives on reefs and is a type of shellfish. It is a single-shelled gastropod herbivorous marine mollusc. There are over 100 species of abalone worldwide, with 18 species in Australian waters. The abalone is large and fleshy, with a broad, muscular foot that it uses to attach itself to reefs or rocks using suction.
The Victorian Abalone Fishery is subdivided into three management zones: the Western Zone, the Central Zone, and the Eastern Zone. There are 71 fishery access licences distributed across these zones, allowing a maximum of 71 divers to operate on any given day. Divers use a chisel-like iron bar to prise the abalone from the rocks and may use hookah gear to stay underwater for extended periods.
Recreational abalone fishing is also permitted in Victoria on specific open days each year, including weekends and public holidays between 16 November and 30 April. There are strict rules in place for recreational fishing, including the requirement to use a blunt instrument when taking abalone and a prohibition on shucking abalone in Victorian waters.
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Abalone sustainability in Australia
Abalone is a type of large, flat sea snail that is highly prized in Asian restaurants in Australia and overseas, making it one of Australia's most highly valued seafood species. Abalone is found along the southern coastlines of Australia, with Western Australia's brownlip, greenlip, and roe abalone being the first in the world to be certified sustainable. The Western Australia Abalone fishery was the first in the Southern Hemisphere to be certified by the Marine Stewardship Council's global standard for a well-managed and sustainable fishery.
Abalone is a delicacy, especially in Asia, which makes the fishery very high value and has historically led to overfishing of wild stock. Wild abalone is hand-dived and reaches about 20-25 cm in length. The Australian Marine Conservation Society lists wild-caught abalone from Western Australia as a "better choice" and wild-caught abalone from Victoria, Tasmania, and South Australia as "think twice."
In 2008, abalone aquaculture emerged as one of the fastest-growing agribusiness sectors in Australia. The aquaculture sector now accounts for 40% of total fisheries production worldwide, with an average growth of 8.8% per year since 1970. The FAO estimates that by 2030, an additional 37 million tonnes of fish per year will be needed to maintain current per-person levels of fish food consumption. This additional supply will mainly be sourced from aquaculture, which requires sound environmental management to sustain and enhance its growth.
To address the environmental concerns associated with aquaculture, Australia's abalone farmers have taken a leading role in developing environmental sustainability practices within the industry. In May 2019, a dialogue was held in Melbourne with the World Wildlife Fund, which identified the key environmental impacts of abalone aquaculture. The Australian Abalone Growers Association is committed to sustainability, recognising that the growth and viability of the industry are intrinsically linked to protecting the environment and wild stocks of abalone.
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Abalone's popularity in Asia
Abalone is a highly prized delicacy in Asia, particularly in East and Southeast Asia. In the Greater China region, it is known as "bao yu" and is considered a luxury item, often reserved for celebrations and Chinese banquets. Its popularity in China has led to increased demand, with the number of consumers outpacing the growth of the abalone population. This has resulted in overfishing and illegal smuggling of the mollusk, leading to its endangered status.
In Japan, abalone is highly sought-after and can be very expensive. It is known as the "truffle of the sea" and is considered a status symbol, reputed to be an aphrodisiac. Live and raw abalone are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Abalone is also commonly found in upscale versions of Southeast Asian dishes, such as sashimi, tartare, seafood platters, and as a topping for soup and porridge.
The preparation and processing of abalone are considered an art form, with dried abalone being particularly valued. The Malaysia-born, Australia-based chef Koh Yong, also known as the "maestro of dried abalone," has studied the microbiology, chemistry, and physics associated with processing and cooking abalone. He describes dried abalone as an "acquired, expensive taste, like caviar or truffles," where the flavours become more concentrated through the drying process.
Abalone is also consumed in South Korea, where it is called "Jeonbok" and used in various recipes, including Jeonbok porridge and pan-fried abalone steak with butter. In addition to Asia, abalone is also popular in other parts of the world, including the United States, Canada, the European Union, and New Zealand.
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Frequently asked questions
Abalone is found in the southern waters of Australia, with approximately 50% of the world's supply of wild-caught abalone sourced from Australian waters. They are found in the cold, unpolluted waters of the southern coastlines, with about half of the Australian supply coming from Tasmania.
Abalone is a type of marine snail that lives on rocky reefs and shores, in coastal waters and oceans. They can be found from the shore out to sea, at depths of 25-30 metres.
Abalone is hand-caught by divers who brave cold waters and sharks to select the finest quality. The abalone attaches itself to reefs or rocks using suction from its broad, muscular foot.
There are 18 abalone species in Australian waters. The four most common species harvested in Australia are Greenlip, Blacklip, Brownlip, and Roei Abalone.
