Royal Seafood USA Wild South American Mini Dried Abalone｜Natural, Low-Salt, Premium Seafood for Soups, Braised Dishes & Gifts
Selected wild South American mini abalone, 100% natural, low in salt, with no additives and non-GMO. The meat is naturally sweet, plump, and flavorful, making it a premium dried seafood ingredient for soups, braised dishes, family meals, and holiday gifting.
Product Features
- 100% natural, low-salt, no additives, non-GMO
- Rich in protein, calcium, iron, iodine, and vitamin A
- Low in fat and a natural source of Omega-3 fatty acids
- Carefully sealed for stable quality and freshness
- Suitable for braised abalone, abalone soup, family banquets, and gifting
Nutritional Value
- Rich in high-quality protein and globulin
- Contains calcium, iron, iodine, and vitamin A
- Low in fat and a natural source of Omega-3 fatty acids
- Traditionally used in Chinese food therapy for nourishing yin, supporting liver balance, and kidney nourishment
- Suitable for daily nourishing soups and home cooking
Complete Braised Dried Abalone Recipe
Ingredients｜Serves 4:
- 8–10 pieces wild South American mini dried abalone, 33–36 pieces per lb size
- Half an old chicken or 1 pork trotter, for added collagen and richness
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- Rock sugar, to taste
- Ginger slices and scallion sections, as needed
- 500 ml broth or water
Instructions:
- Soak the dried abalone for 48 hours in advance. Change the water 2–3 times until fully rehydrated.
- Place the abalone in cold water with ginger slices. Blanch for 5 minutes to reduce the natural seafood aroma, then set aside.
- Heat oil in a pot, sauté ginger and scallions until fragrant, then add the old chicken or pork trotter and stir-fry until lightly golden.
- Add the abalone, light soy sauce, dark soy sauce, oyster sauce, and rock sugar. Stir-fry until evenly coated.
- Add broth or water. Bring to a boil, then reduce to low heat and simmer for 2–3 hours.
- Remove the lid and reduce the sauce until thick and glossy. The abalone should have a shiny caramel-brown finish.
Tip: Braising the abalone with old chicken or pork trotter adds more collagen to the sauce and helps create a softer, richer, and more flavorful texture.
Abalone Pork Rib Soup Recipe
Ingredients｜Serves 4:
- 6–8 pieces wild South American mini dried abalone
- 500 g pork ribs
- 6 red dates
- Goji berries, to taste
- 3–4 slices ginger
- 1.5 liters water
- Salt, to taste
Instructions:
- Soak the dried abalone for 48 hours in advance, changing the water 2–3 times.
- Blanch the pork ribs in cold water and skim off any foam.
- Add all ingredients to a clay pot or soup pot. Add water and bring to a boil.
- Reduce to low heat and simmer for 2 hours.
- Season with salt before serving. The soup will be naturally sweet, clear, and nourishing.
Expert Guide｜How to Choose Quality Dried Abalone
High-quality dried abalone can be judged by its surface, color, shape, aroma, texture, and rehydration result.
- White Frost on the Surface: After proper aging, some dried abalone may develop a natural white coating on the surface. This is commonly considered a sign of quality and is not spoilage.
- Color: Quality dried abalone usually has a natural brownish-golden or golden-yellow color with a natural sheen. Abalone that looks overly white may have been processed or bleached.
- Shape: Good abalone should be plump, complete, and rounded at the edges, without cracks or broken pieces.
- Aroma: It should have a natural dried seafood aroma, without any pungent smell, sour odor, musty smell, or overly strong fishy odor.
- Texture: It should feel dry and firm, not sticky, and not overly hard.
- After Soaking: Quality abalone expands noticeably after soaking. The meat should be elastic, and the cut surface may appear slightly translucent.
How to Soak Dried Abalone
- Soak in clean water for 48 hours in the refrigerator. Change the water every 12 hours.
- After soaking, rinse thoroughly and remove the dark internal part.
- Place the abalone in cold water and boil for 30 minutes.
- Turn off the heat and let it rest in the pot until naturally cooled.
- Change the water again and soak for another 12–24 hours before cooking.
Tip: The soaking water can be filtered and added to the soup base for a deeper seafood flavor.
Storage Instructions
- Unopened: Store sealed in a cool, dry place away from direct sunlight.
- After Opening: Keep sealed and refrigerated. Use as soon as possible for best quality.
- After Soaking: Refrigerate and use within 3 days.
Who Should Be Cautious
People with gout or high uric acid levels should avoid eating too much abalone. Those who have a fever, sore throat, active inflammation, seafood allergies, or special dietary restrictions should choose carefully according to their own condition.
FAQ
Q: Is the white coating on dried abalone a sign of spoilage?
A: No. A natural white coating may appear on the surface of quality dried abalone after proper aging. It is commonly known as a sign of premium dried abalone and is not considered spoilage.
Q: How long does dried abalone need to be soaked?
A: We recommend soaking dried abalone for about 48 hours in the refrigerator, changing the water every 12 hours. Fully rehydrated abalone will expand noticeably and become softer after cooking.
Q: What is the difference between South American abalone and Australian abalone?
A: Both are high-quality wild abalone. South American abalone, such as abalone from Chile or Peru coastal waters, has a naturally sweet taste, rich seafood flavor, and great value. Australian abalone is usually larger and more expensive. Our South American mini abalone is suitable for daily nourishing soups, braised dishes, and family meals.
Q: Where can I buy authentic wild dried abalone in the United States?
A: Royal Seafood USA offers selected wild South American dried abalone with nationwide shipping across the United States. Free shipping is available on orders over $99.
Q: What ingredients pair well with abalone?
A: Abalone pairs especially well with old chicken, pork trotter, fish maw, and pork ribs. These ingredients add richness and enhance the natural seafood flavor. Red dates, goji berries, and dried tangerine peel are also common pairings for traditional nourishing soups.
