Australian Abalone 澳大利亚青边鲍鱼

Origin and Aquaculture Environment

Greenlip abalone is native to the cool, nutrient-rich waters of southern Australia, including regions such as South Australia, Tasmania, and Victoria. These coastal environments are characterised by strong tidal flows, low pollution, and stable salinity, making them ideal for slow and natural abalone growth. The species is raised in land-based tanks or ocean baskets, depending on the farm site, and fed a diet based primarily on locally sourced seaweed, including kelp, which contributes to both its flavour and nutritional quality.

The average water temperature in southern Australian abalone farms ranges from 11–20°C, depending on the season. These cold waters ensure slower growth cycles, which in turn develop firmer muscle structure and a more refined flavour profile. Australian abalone aquaculture is globally recognised for its rigorous standards, operating under HACCP-certified facilities and monitored by both state fisheries departments and national biosecurity protocols.

Appearance, Taste and Texture

Greenlip abalone is easily identified by its distinctive green edge along the shell and foot muscle, which gives the species its common name. When cleaned and trimmed, the edible part displays a natural light cream to pale orange colour, often with a subtle green halo along the outer muscle rim. The meat is firm and elastic when raw, with a natural sheen and no artificial additives or preservatives.

When consumed as sashimi, the flavour is mild and slightly sweet, with a clean ocean aroma and crisp, springy bite. Light scoring or slicing against the grain enhances tenderness. Upon gentle cooking—such as steaming or braising—the meat becomes more delicate in texture, developing a buttery softness without losing structure.