Sea ears

There are different categories of people: some simply love shellfish dishes, while others are convinced that such products are inedible. Although you can often hear the opinion that there are no people who do not love seafood, there are simply those who have not yet tasted properly prepared seafood. Within the category of marine gastropods, there are unique members known as abalones or abalones. They are adored by chefs, gourmets and even jewelers. Abalones are called the most beautiful molluscs, and researchers know many useful properties of abalones.

What is abalone

Abalones, or abalones, are a type of mollusk that lives in the waters of the ocean. This means that mussels, scallops, octopuses and squids are their relatives. ^[1]. Experts say that abalones existed on the planet 100 million years ago.

They move slowly along the seabed, clinging to rocks with their fleshy feet. Their gray shell on the outside is covered with a thick layer of limestone deposits, but on the inside it resembles a precious stone and sparkles in blue, turquoise, purple, and sometimes pink or yellow with a silvery sheen. Thanks to the glossy sheen, these beautiful creatures received another name – sea opal. If you have patience, then with the help of abalone you can grow real pearls.

Experts talk about the existence of about 100 varieties of these organisms, differing from each other in colors, sizes and shapes. Most of them are found off the coast of America, Asia, Australia and New Zealand. They are much less common on the coasts of France, Spain and Portugal. Many of them are unique. For example, abalones live near South Africa and California, which are not found anywhere else on the planet. The inhabitants of the Japanese Islands and Australia can boast of their own unique abalones. Organisms with colorful shells are found only in the South Pacific off the coast of New Zealand. Specialists explain the interesting color of the shells by the peculiarities of their structure. The shell of abalone is made up of alternating layers of calcium and protein. According to some experts, the shade of the shells depends on the chemical composition of the water, as well as on the color of the algae that the abalones feed on. When the temperature of the water in the ocean decreases, the mollusks hibernate. Abalon spends most of its life under stones and gets out from under them, only to eat algae and phytoplankton.

In recent years, the demand for these molluscs has increased significantly, which has affected their populations, so today abalone is under protection. ^[2]. In the habitats of these mollusks, there are strict restrictions on their catch: no more than 20 pieces up to 9 cm in size and no scuba gear.

Most of the abalones are consumed in Singapore and Hong Kong, and in New Zealand, off the coast of which abalone is found, many have not even tried them. The reason is not that the New Zealanders do not like the mollusk, but most of the abalones caught off the coast are immediately sent for export. In order to meet the global demand for abalones and not cause their complete extinction in the wild, today you can hear more and more about farms specializing in growing abalones. ^[3]. Thus, abalone is already bred in Australia, Japan, and the USA.

Abalone pearls

Not only do abalones provide nutritious meat and decorative shells, they can also produce brilliant pearls. According to experts, abalones living in the wild rarely create pearls, but at the end of the XNUMXth century, French zoologists found a way to grow artificial pearls. ^[4].

Jewels obtained from abalones have the same color as their shells. It will take from one to one and a half years to create one small pearl, during which time about a thousand layers will have time to form in it. The production of large pearls, as a rule, takes about 6 years.

However, only every fiftieth pearl has a smooth surface, bright color and beautiful shine. In addition, so far it has not been possible to obtain pearls of the correct spherical shape from abalones, like those of oysters.

Chemical composition and nutritional value

Abalone meat is not only tasty, but also an excellent source of many vital nutrients. ^[5].

Benefits for the body

In the East, where abalone has been consumed for centuries, they are considered not only tasty, but also healthy food. The Japanese, for example, are sure that abalone dishes increase sexual desire, and the Chinese believe that people who eat these shellfish live in good health until old age. This product is no less revered in Korea, where its beneficial properties are equated with ginseng. A few centuries ago, Korean doctors advised using abalones with boiled rice in case of a decline in vitality.

Prevents heart disease

Abalone contains a lot of polyunsaturated fatty acids (omega-3), which are very useful in preventing heart disease. People who eat abalone and other foods rich in omega-3s are less likely to have a stroke or heart attack. In addition, thanks to taurine, abalone is able to lower blood pressure, which makes them a useful food for hypertensive patients. The composition of abalone contains many minerals that help strengthen the heart muscle and blood vessels.

Serve as cancer prevention

Abalone is highly valued in Asian culture for its anti-cancer properties. It contains many antioxidant substances. The composition of abalone meat includes iodine, which is also known for its anti-carcinogenic properties. Recent studies indicate that a diet rich in phosphorus (a substance also found in abalone) may be a good prevention of breast cancer. ^[8].

Protects the liver

The quality of functioning of the entire digestive system and the general condition of a person depend on the health of the liver. Abalone, according to some scientific studies, helps to significantly improve liver function and enhance its ability to remove toxins from the body.

Beneficial effect on the kidneys

Phosphorus contained in abalone is a useful element for the kidneys. This substance is necessary for the body to maintain the process of proper urination, and this allows time to cleanse the body of excess accumulations of uric acid, excess salt, water and fat.

Improves thyroid function

As already mentioned, abalone contains iodine. This substance is one of the most important elements that the thyroid gland and the entire endocrine system needs.

By contributing to the proper functioning of the thyroid gland, iodine-rich abalums allow you to maintain the correct balance of hormones, as well as maintain the functionality of the central nervous system.

Improves the condition of the skin, hair, nails

Abalone is one of those seafood that are useful for maintaining the beauty of the body. In particular, the use of abalone meat makes the skin smooth and soft, and also prevents the appearance of early wrinkles and age spots.

Due to the presence of iodine, this delicacy is beneficial for hair and nails. In particular, people who regularly consume shellfish meat have healthier and stronger hair.

Other benefits

The benefits of eating abalone dishes do not end there. Regular use of the product will help:

• improve vision;
• get rid of excess weight;
• remove excess fluid from the body;
• improve blood circulation;
• strengthen immunity;
• strengthen bone tissue;
• improve emotional state;
• get rid of migraine;
• activate the brain;
• improve the functioning of the reproductive system;
• get rid of the fever ^[8].

Use in cooking

Fresh ears are a rather expensive delicacy. Today, gourmets call them sea truffles and are sometimes ready to pay a thousand euros per kilogram of these shellfish. Not so long ago, Europeans did not consider abalons to be something special, and the British even fed them to pigs.

Abalone meat is a well-known delicacy, and in some countries even a traditional food. In Asian cuisine, they are valued not only as a tasty, but also a healthy dish. ^[9]. Their meat is oily and salty thanks to sea water. Seafood connoisseurs say that abalone is the most delicious after frying. Gourmets suggest: if you want to know the truly excellent taste of abalones, then you should order (or cook) a dish of the smallest mollusks caught in spring or early summer.

In addition to the expensive fresh abalone, there are other options, such as canned or dried abalone. In any case, it is important to choose young specimens whose meat is softer and more tender. Canned and dried product can be stored for quite a long time. Fresh abalones should be eaten immediately.

Before cooking, fresh abalone is kept in clean sea water for 2 days (it is important to change it regularly). Only after the stomachs of abalones are empty, you can start cooking. After removing the meat from the shell, the abalone should be thoroughly washed, the intestines and black fringe should be removed. To improve the taste and texture of the finished meat, experienced chefs advise to wrap the mollusk in a cloth and beat it a little with a wooden mallet.

Canned abalones are not suitable as an independent dish, but they will perfectly fit into an exquisite multi-component dish. If you got delicious dried abalone, then you should fill them with water and leave overnight. Then the abalones are placed in clean water and boiled until tender. Abalone can be grilled, stewed, cooked from them soups. This product goes well with garlic sauce; rice or Chinese noodles are ideal for a side dish. In Taiwan, steamed abalone is traditionally served with sweet and spicy wuwei sauce. As an alcoholic drink, dry wine with a rich taste is suitable.

Since ancient times, the tribes that inhabited the coasts collected abalones for their nutritious meat and mother-of-pearl shells, from which they made fish baits and decorations. Abalone shells were especially popular in ancient times. Then amulets, seals, cameos were made from hard shells. Today, abalone is no less popular. Although this played a cruel joke on them: after many thousands of years of living on our planet, abalone needed protection. ^[10][11].

Sources of