Abalone is a mollusc, class gastropoda. They're functionally very simple snails. The foot of the abalone is the msot commonly consumed part, although the liver and even the stomach contents (they're herbivores) are considered delicacies in some places, including Japan. Arguably, abalone are on the decline and, while still unprotected and a market animal, numbers are way down and I expect them to enter the protected lists soon. This is due to their very slow rate of reproduction (est. 5 years before they achieve legal size to catch), intense harvesting, and the fact that they're a very delicate animal.
Abalone live for a maximum of 15 years. for more information about abalone.... http://oceanlink.island.net/Conservation/abalone/BHCAP/development.html
Abalone are not considered scavengers. They are herbivorous marine snails that feed on algae and seaweed.
no they do not
Abalone turns dark during cooking due to a chemical reaction known as melanoidin formation, which occurs when proteins and sugars in the abalone react under heat. This reaction causes the meat to become darker in color and can also enhance the flavor of the abalone.
Another name for abalone is "ear shell" or "ormer."
Shellfish
Abalone.
abalone pearls
Abalone
Abalone are normally found on rocks near food sources (kelp). Abalone farms along with sport harvesting are done in several locations all over the world.
Their are nine spiecies of abalone. Their's black abalone, flat abalone, green abalone, pink abalone, pinto abalone, red abalone, threaded abalone, western abelone, and white abalone.
Abalone is Abalone in English too.
Abalone.
Well braised abalone, depends on its size and where it's from. the most expensive abalone in china (originated in japan) can cost you (in US dollars) $1500 --- $2500
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An abalone steak is a steak made out of the California Red Abalone. The California Red Abalone is a species of very large edible sea snail.
John Steinbeck's favorite food was reportedly abalone. He was fond of preparing and eating this seafood delicacy.