English name: Dried Abalone
Chinese name: 乾鮑魚 (Mandarin: bàoyú/ Cantonese: gon1bao1yu4)
Abalone is a prized sea mollusk found in cold waters along the coasts of South America, North America’s West Coast, South Africa, Australia, New Zealand, and Japan, with the finest dried abalone coming from Japan.
In Chinese cuisine, abalone is considered one of the “Big Four Sea Delicacies” (鮑、參、翅、肚), alongside sea cucumber, shark fin, and fish maw. Renowned for its rich flavor and luxurious status, abalone is a symbol of wealth and prosperity, making it an essential feature at festive feasts and special celebrations.
What is Dried Abalone?
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Dried abalone is an acquired, expensive taste, like caviar or truffles.
Dried abalone is used to impart a distinct flavor to Chinese soups.
It has a sweeter taste and firmer texture than canned or frozen abalone.
Each abalone has its own unique characteristics, but shares commonalities such as texture and strong flavor, umami, a special delicate seafood flavor 鮮味 (sin1mei6).
The highest quality abalone species are 禾麻鮑, 吉品鮑, and 網鮑.
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Abalone is an excellent source of many vital nutrients. It is high in protein yet low calories. It also contains blend of minerals and vitamins including iodine, calcium, phosphorus and vitamin A. The fat content remains low with no cholesterol.
It may relieve dry coughs and nourishes liver and promote eye health.
How to select
Dried Abalone 101
The size of dried abalone is measured in “heads” 頭. This is the number of abalone in a catty (around 600g). The fewer the heads, the bigger the size of the abalone, more valuable and rarer.
Quality dried abalone has smooth surfaces, thick body with sharp edges.
The best kind of abalone is devoid of cracks and mold. Avoid darkened ones.
