Live Korean Abalone (韩国活鲍鱼) – Farmed in the Cold Waters of Wando
Description:
1. Product Overview
Origin: South Korea – primarily Wando, the country's abalone capital, where clean, cold currents and a kelp-based diet produce abalone prized across Asia.
Key Characteristics:
Sweet & Clean: Mild, naturally sweet flesh with a clean ocean finish – gentler than wild-caught varieties.
Tender Texture: Firm yet tender bite that stays supple whether served raw, steamed or braised.
Kelp-Fed: Raised on natural kelp and seaweed, giving a rounded umami and a rich, greenish liver (肝) prized by connoisseurs.
Consistent Sizing: Graded by weight so you get the right size for your dish every time.
Choose the perfect size for your dish:
Mini (20g/pc): Bite-sized – ideal for hotpot, skewers, congee or serving whole in the shell as a canapé.
Classic (100g/pc): The all-rounder – a satisfying single serving for steaming, grilling or sashimi.
Large (150g/pc): Generous, meaty portion for braising, sashimi platters or a centrepiece dish.
Suitable For:
Sashimi & Raw Consumption – Thinly sliced with ponzu, yuzu or sesame oil and salt (Korean style).
Steamed with Superior Broth – Enhances its natural sweetness and umami.
Braised Cantonese-Style – Slow-cooked in rich, savoury sauce.
Grilled with Butter & Soy – A smoky, caramelised twist.
Abalone Porridge (전복죽) – The classic Korean comfort dish, using the liver for depth of flavour.
2. Why Choose Live Korean Abalone from Avant?
✔ Imported Direct – We bring them in ourselves and hold them live in our own tanks, so you pay importer prices rather than a middleman's mark-up.
✔ Delivered Live – Held in professionally managed tanks and delivered live for peak freshness and texture.
✔ Three Sizes – From bite-sized to centrepiece, graded by weight.
✔ Versatile – Equally at home raw, steamed, grilled or braised.
3. Handling & Preparation Tips
Storage: Keep live abalone refrigerated at 0–4°C, covered with a damp cloth. Do not submerge in fresh water. Best consumed within 1–2 days of delivery.
Preparation: Scrub the shell, then slide a spoon between the flesh and shell to release the meat. Remove the mouth and, if desired, separate the liver (keep it for porridge or sauces). Rinse and slice or cook whole.
🚫 Avoid: Overcooking, which turns the flesh rubbery – abalone needs either very brief heat or long, slow braising, nothing in between.
