Blacklip Abalone
Firm, sweet flesh from the Wilderness Coast. Hand-collected year-round by licensed divers. A staple for chefs who know the difference between farmed and wild. Australian blacklip abalone is renowned worldwide for its superior texture and flavour, a true delicacy of the Southern Ocean.
Seasonality
Blacklip Abalone is available year-round, though quality may vary slightly with ocean conditions.
From Ocean to Table
As a licensed abalone diver, Reiner harvests these prized molluscs from the rocky reefs of the Southern Ocean. Each abalone is carefully pried from the rocks by hand, measured for size compliance, and immediately placed in cool seawater. Only the finest specimens make it to your table.
Sustainability
- Strict government-regulated quotas
- Size limits enforced
- Licensed divers only
- Total Allowable Catch system
- Regular stock assessments
Preparation & Storage
Storage
Live abalone: keep in damp cloth at 4°C. Shucked: refrigerate and use within 2 days.
Cleaning
Remove from shell, trim the frilly edges, and remove the gut. Slice thin against the grain.
Cooking Methods
Serving Suggestions
- •Quickly seared in butter with garlic
- •Thinly sliced as sashimi
- •Slow-braised in Asian-style sauces
- •Grilled with herb butter
Try Our Recipes
Pan-Seared Abalone
Tender abalone medallions seared in garlic butter with lemon. Simple, fast, and delicious.
Abalone & Ginger Stir Fry
Quick wok-tossed abalone with ginger, garlic, and Shaoxing wine. Bold Asian flavours in minutes.
Abalone Sashimi with Ponzu
Pristine raw abalone sliced thin and dressed with citrusy ponzu, ginger, and sesame. Pure and elegant.
Frequently Asked Questions
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