{"product_id":"wild-south-american-mini-abalone-70-80","title":"Wild South American Mini Abalone 70-80 pieces\/pound, Sweet and Savory for Braising or Soup","description":"\u003ch2\u003eRoyal Seafood USA Wild South American Mini Dried Abalone｜Natural, Low-Salt, Premium Seafood for Soups, Braised Dishes \u0026amp; Gifts\u003c\/h2\u003e\n\u003cp\u003eSelected 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.\u003c\/p\u003e\n\u003ch3\u003eProduct Features\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e100% natural, low-salt, no additives, non-GMO\u003c\/li\u003e\n\u003cli\u003eRich in protein, calcium, iron, iodine, and vitamin A\u003c\/li\u003e\n\u003cli\u003eLow in fat and a natural source of Omega-3 fatty acids\u003c\/li\u003e\n\u003cli\u003eCarefully sealed for stable quality and freshness\u003c\/li\u003e\n\u003cli\u003eSuitable for braised abalone, abalone soup, family banquets, and gifting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eNutritional Value\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRich in high-quality protein and globulin\u003c\/li\u003e\n\u003cli\u003eContains calcium, iron, iodine, and vitamin A\u003c\/li\u003e\n\u003cli\u003eLow in fat and a natural source of Omega-3 fatty acids\u003c\/li\u003e\n\u003cli\u003eTraditionally used in Chinese food therapy for nourishing yin, supporting liver balance, and kidney nourishment\u003c\/li\u003e\n\u003cli\u003eSuitable for daily nourishing soups and home cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eComplete Braised Dried Abalone Recipe\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients｜Serves 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8–10 pieces wild South American mini dried abalone, 33–36 pieces per lb size\u003c\/li\u003e\n\u003cli\u003eHalf an old chicken or 1 pork trotter, for added collagen and richness\u003c\/li\u003e\n\u003cli\u003e2 tbsp light soy sauce\u003c\/li\u003e\n\u003cli\u003e1 tbsp dark soy sauce\u003c\/li\u003e\n\u003cli\u003e1 tbsp oyster sauce\u003c\/li\u003e\n\u003cli\u003eRock sugar, to taste\u003c\/li\u003e\n\u003cli\u003eGinger slices and scallion sections, as needed\u003c\/li\u003e\n\u003cli\u003e500 ml broth or water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSoak the dried abalone for 48 hours in advance. Change the water 2–3 times until fully rehydrated.\u003c\/li\u003e\n\u003cli\u003ePlace the abalone in cold water with ginger slices. Blanch for 5 minutes to reduce the natural seafood aroma, then set aside.\u003c\/li\u003e\n\u003cli\u003eHeat oil in a pot, sauté ginger and scallions until fragrant, then add the old chicken or pork trotter and stir-fry until lightly golden.\u003c\/li\u003e\n\u003cli\u003eAdd the abalone, light soy sauce, dark soy sauce, oyster sauce, and rock sugar. Stir-fry until evenly coated.\u003c\/li\u003e\n\u003cli\u003eAdd broth or water. Bring to a boil, then reduce to low heat and simmer for 2–3 hours.\u003c\/li\u003e\n\u003cli\u003eRemove the lid and reduce the sauce until thick and glossy. The abalone should have a shiny caramel-brown finish.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch3\u003eAbalone Pork Rib Soup Recipe\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients｜Serves 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e6–8 pieces wild South American mini dried abalone\u003c\/li\u003e\n\u003cli\u003e500 g pork ribs\u003c\/li\u003e\n\u003cli\u003e6 red dates\u003c\/li\u003e\n\u003cli\u003eGoji berries, to taste\u003c\/li\u003e\n\u003cli\u003e3–4 slices ginger\u003c\/li\u003e\n\u003cli\u003e1.5 liters water\u003c\/li\u003e\n\u003cli\u003eSalt, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSoak the dried abalone for 48 hours in advance, changing the water 2–3 times.\u003c\/li\u003e\n\u003cli\u003eBlanch the pork ribs in cold water and skim off any foam.\u003c\/li\u003e\n\u003cli\u003eAdd all ingredients to a clay pot or soup pot. Add water and bring to a boil.\u003c\/li\u003e\n\u003cli\u003eReduce to low heat and simmer for 2 hours.\u003c\/li\u003e\n\u003cli\u003eSeason with salt before serving. The soup will be naturally sweet, clear, and nourishing.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eExpert Guide｜How to Choose Quality Dried Abalone\u003c\/h3\u003e\n\u003cp\u003eHigh-quality dried abalone can be judged by its surface, color, shape, aroma, texture, and rehydration result.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eWhite Frost on the Surface:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eColor:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eShape:\u003c\/strong\u003e Good abalone should be plump, complete, and rounded at the edges, without cracks or broken pieces.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e It should have a natural dried seafood aroma, without any pungent smell, sour odor, musty smell, or overly strong fishy odor.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTexture:\u003c\/strong\u003e It should feel dry and firm, not sticky, and not overly hard.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAfter Soaking:\u003c\/strong\u003e Quality abalone expands noticeably after soaking. The meat should be elastic, and the cut surface may appear slightly translucent.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Soak Dried Abalone\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSoak in clean water for 48 hours in the refrigerator. Change the water every 12 hours.\u003c\/li\u003e\n\u003cli\u003eAfter soaking, rinse thoroughly and remove the dark internal part.\u003c\/li\u003e\n\u003cli\u003ePlace the abalone in cold water and boil for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eTurn off the heat and let it rest in the pot until naturally cooled.\u003c\/li\u003e\n\u003cli\u003eChange the water again and soak for another 12–24 hours before cooking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e The soaking water can be filtered and added to the soup base for a deeper seafood flavor.\u003c\/p\u003e\n\u003ch3\u003eStorage Instructions\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eUnopened:\u003c\/strong\u003e Store sealed in a cool, dry place away from direct sunlight.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAfter Opening:\u003c\/strong\u003e Keep sealed and refrigerated. Use as soon as possible for best quality.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAfter Soaking:\u003c\/strong\u003e Refrigerate and use within 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWho Should Be Cautious\u003c\/h3\u003e\n\u003cp\u003ePeople 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.\u003c\/p\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003ch4\u003eQ: Is the white coating on dried abalone a sign of spoilage?\u003c\/h4\u003e\n\u003cp\u003eA: 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.\u003c\/p\u003e\n\u003ch4\u003eQ: How long does dried abalone need to be soaked?\u003c\/h4\u003e\n\u003cp\u003eA: 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.\u003c\/p\u003e\n\u003ch4\u003eQ: What is the difference between South American abalone and Australian abalone?\u003c\/h4\u003e\n\u003cp\u003eA: 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.\u003c\/p\u003e\n\u003ch4\u003eQ: Where can I buy authentic wild dried abalone in the United States?\u003c\/h4\u003e\n\u003cp\u003eA: 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.\u003c\/p\u003e\n\u003ch4\u003eQ: What ingredients pair well with abalone?\u003c\/h4\u003e\n\u003cp\u003eA: 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.\u003c\/p\u003e","brand":"Royal Seafood USA","offers":[{"title":"Default Title","offer_id":47816958705905,"sku":null,"price":169.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9408\/6129\/files\/45251E60B2E87DBF_1.png?v=1776094414","url":"https:\/\/royalseafoodusa.com\/products\/wild-south-american-mini-abalone-70-80","provider":"Royal Seafood USA","version":"1.0","type":"link"}