State-of-the-art drying facilities utilize a drying process based on an ancient and traditional methods. The abalone is carefully hand-selected to ensure the size, colour and quality is premium, and there are no marks or bruises on the meat, before the drying process begins.
Australia produces the highest quality dried abalone meat, packed in most quantities requested by our customers. Specially designed gift boxes display portions of dried abalone in an attractive and prestigious way. Dried abalones can also be packed in bulk or in smaller bags inside a bulk box.
Blacklip and greenlip abalones are available in dried form. The featured image displays dried blacklip abalone.
Abalone – Chilled Meat
Abalones are shucked and cleaned and the meat is carefully chilled to slowly bring the temperature down – the abalones are held in a chilled brine until such time as they are placed in vacuum pouches or modified atmosphere packaging (MAP) – there are various packaging options that provide varying degrees of shelf life and the product must be stored at between -1 and -5 degrees celsius. This product is usually available in 10 to 15kg polystyrene cartons. Greenlip, blacklip, brownlip and roei abalone are all available as chilled meat. The featured image displays chilled and rumbled blacklip meat.
Abalone – Retort Pouched
As with canned abalone, fresh supplies of the shellfish are held in a cool room until processing. Abalone are “shucked” and then “rumbled” to remove the frill pigment. They are blanched before being rinsed and are then transferred to ice slurry for rapid chilling. The product is hand-checked for cleanliness and damage before being graded to size. They are then vacuum-sealed into a clear bag with 1 or 2 abalone per bag and with a net weight between about 95 grams and 600 grams (any size is available, to order) before being cooked in a retort. After cooking the product is boxed and labeled ready for dispatch. The featured image displays a gift pack containing retort pouched blacklip abalone.
Prior to “canning” abalone are “shucked” (the meat is removed from the shell) and then “rumbled” to remove all the frill pigment.. The product is hand-checked for cleanliness and damage before being graded to size. After grading, the product is hand placed into the can and brine is added before being closed and then cooked in a retort.
Australian wild abalone spans a large range of grades and Drain weights. In order to supply customers with a consistent product, specially trained personnel grade the abalone before canning. Each cardboard carton contains 24 cans. Grades A, B and C are presented as whole or whole and cut and packed as:
140g drained mass (24 cans x 425g net)
160g drained mass (24 cans x 425g net)
180g drained mass (24 cans x 425g net)
200g drained mass (24 cans x 425g net)
213g drained mass (24 cans x 425g net)
Blacklip, brownlip, greenlip and roei abalone are all available in canned form. The featured image displays canned blacklip abalone.
Vacuum-packed abalone meat
Vacuum-packed IQF abalone meat is available with one or more pieces per vacuum packed bag. Each bag is vacuum-sealed and a label showing the trade description, weight, packing date, best-before date and consumer information for thawing of frozen abalone meat is on the back of the label. These vacuum-packed bags are then packed in a polystyrene box up to 10-12 kg per box.
Blacklip, brownlip, greenlip and roei abalone are all available as vacuum packed meat. The featured image displays vacuum packed IQF greenlip abalones.
IQF (Individually quick frozen) whole on shell
Frozen on Shell (FOS) abalone – live abalones are gently cleaned and then individually quick frozen in their shell – they are then placed into a lined foam insulated carton and sealed ready for export. Typically the cartons are 10 to 15kgs net with the abalone sorted into various sizes according to customer requirements.
Blacklip, brownlip, greenlip and roei abalone are all available in IQF whole on shell. The featured image displays IQF whole on shell blacklip abalone.
IQF (Individually quick frozen) meat
IQF (Individually Quick Frozen) Abalones are hand selected, removed from the shell, cleaned then quick-frozen individually. When an order is to be filled the individual abalone are placed into a lined cardboard carton or Polystyrene box and sealed ready for export. Typically the cartons are 10kg – 15kg net with the abalone sorted into various sizes according to the customers requirements. Greenlip, blacklip, brownlip and roei abalone are all available in IQF form – the featured image displays IQF greenlip abalone.
After hand harvesting by expert licensed divers, the live abalone are transported to state of the art processing factories inside refrigerated vehicles. The abalones are then placed into crates and are lowered into temperature and salinity controlled holding tanks containing pure filtered seawater. These holding facilities can store live product for several weeks supply if the weather turns bad for an extended time. All abalone are held for a number of days to ensure the fish are purged and the quality is stabilised prior to shipping.
The live abalones are then hand selected at time of pack-out by highly trained staff to ensure only strong unmarked fish are packed. Typically the Abalone are packed into 10kg or 12kg sealed polystyrene foam boxes ready for export. The Abalone in each box are traditionally placed on core flu boarding which they appear to like, sealed with oxygen in heavy gagged bags with an ice pack inserted to keep the fish at low temperature during transport. Close proximity to major international airports enables the product to be delivered promptly with minimal time out of the water allowing a fresher product to the end user.
Greenlip, blacklip, brownlip and roei abalone are all available as live product. The featured images display live blacklip and greenlip abalones.