Your Black Lip Abalone Journey
Hand-harvested from Victoria's pristine southern reefs. You're holding one of Australia's most prized wild-caught delicacies.
Hand-harvested by
Reiner Hurst
Victoria's Wilderness Coast
10+ Years Experience
Meet Reiner
I've spent most of my life working under the surface — literally. What started as a love for the ocean turned into a career built on respect for it. Every abalone I harvest is hand-selected from the reef, checked for size, and handled with care. This isn't about volume; it's about quality and leaving enough behind for the reef to thrive. When you eat this abalone, you're tasting decades of knowledge about these waters and a genuine commitment to doing things right.
Harvest Location
Victoria's Wilderness Coast
Credentials & Licences
- Victorian Fisheries Authority Licensed Diver
- Australian Fishing No: 4013
- PFN: 12805
- RRFR: 10641
- Permit No: SP645
Your Black Lip Abalone
Hand-harvested Black Lip Abalone
Species Information
- Scientific Name
- Haliotis rubra
- Habitat
- Rocky reefs along Victoria's Wilderness Coast at 2-25m depth
- Size Range
- Legal minimum 13cm shell length
- Season
- Available year-round, quota managed
Sustainability Practices
- Strict government-regulated quotas
- Size limits enforced on every dive
- Licensed divers only — Victorian Fisheries Authority regulated
- Total Allowable Catch system protects population sustainability
- Regular stock assessments
- Hand-harvested one at a time — zero bycatch
Taste Profile
- Flavour
- Sweet, briny ocean flavour with subtle minerality and a clean finish
- Texture
- Firm yet tender when properly prepared, with a satisfying bite
- Pairs Well With
- Garlic butter, Lemon, White wine sauces, Asian aromatics, Simple salt and pepper
Abalone Recipes
Chef-inspired ways to enjoy your catch
Preparation Tips
- 1Remove abalone from shell using a flat spatula or abalone iron
- 2Trim the dark viscera and remove the mouth parts
- 3Scrub the foot clean under running water
- 4For tender results, pound gently with a meat mallet
- 5Slice against the grain for sashimi, or leave whole for pan-searing
Chef's Tips
- Never overcook abalone — 1-2 minutes per side maximum for pan-searing
- For sashimi, use the freshest abalone possible and slice paper-thin
- Tenderise by pounding before cooking, or braise low and slow for 2+ hours
- The liver (tomalley) is a delicacy — sauté it separately with garlic
- Abalone pairs beautifully with umami flavours like soy and miso
Supporting Australian Abalone Divers
Australia's wild abalone industry faces increasing pressure from imported farmed abalone, primarily from China. While farm-raised product floods the market at lower prices, it lacks the flavour complexity and sustainability credentials of wild-caught Australian abalone.
Chinese abalone farms now produce over 150,000 tonnes annually, compared to Australia's strictly managed wild harvest of around 3,000 tonnes. This isn't a level playing field — it's industrial aquaculture versus artisanal, sustainable fishing.
When you choose wild-caught Australian abalone, you're supporting families like ours who have worked these waters for generations. You're choosing a product harvested by hand, one at a time, with zero environmental impact on the reef ecosystem.
The difference isn't just ethical — it's on the plate. Wild abalone develop their flavour over 5-7 years grazing on natural kelp beds. Farmed abalone reach market size in 2-3 years on artificial feed. There's simply no comparison.
Every wild abalone you choose keeps an Australian diver in the water and sends a message that quality, sustainability, and provenance matter.
Related Articles
Seafood Source
Chinese Aquaculture Reshaping Global Abalone Market
How industrial-scale farming is impacting traditional wild-harvest fisheries worldwide.
Read more →Australian Fisheries Journal
The Case for Wild-Caught: Australian Abalone's Premium Position
Why chefs and discerning consumers continue to seek out wild Australian abalone.
Read more →Victorian Fisheries Authority
Sustainable Fishing Practices in Victoria's Abalone Industry
An overview of the management practices protecting Australia's abalone stocks.
Read more →Good Food Australia
From Reef to Restaurant: The Journey of Wild Abalone
Following the supply chain of premium wild-caught abalone from diver to plate.
Read more →Enjoy Your Black Lip Abalone
Thank you for choosing wild-caught, sustainably harvested Australian seafood. Your support helps keep small-scale fishing families working and our oceans healthy.