Abalone is among the most sought-after delicacies in the world, but why is it so expensive?
The dramatically high cost of abalone comes from its rarity and the difficulty experienced in obtaining it. It’s a kind of sea snail, and each one must be gathered by hand from the ocean. The cost is also driven up by the label of luxury attached to it, like Wagyu beef or caviar.
Read on to learn more about the mysterious abalone and why it warrants such a high cost.
Succulent Sea Snails
Abalone is considered to be one of the finest and rarest delicacies in the world. It’s prolific and sought-after by culinary aficionados but it’s not something that looks appetizing at first glance.
Put simply, abalone is a mollusk, a kind of sea snail. It’s extremely unique in appearance, living within a shell that is just as sought-after as its meat.
They’re quite strange in appearance, bearing no real defined shape or structure. The shells are said to be exceptionally strong, and they’re lined with holes through which the abalone breathe.
By its appearance, it’s easily mistaken for a simple shell or a rock. The flesh is hidden quite well underneath the protecting outer layer, and it moves very slowly.
It’s an almost featureless creature, with no real defining traits.
With all that in mind, it might seem strange to learn that abalone boasts a massive value. At the high end of the spectrum, wild abalone can cost as much as five hundred dollars per kilo.
The bizarreness doesn’t end there, as that cost will only yield around two-hundred and fifty grams of actual meat. Therefore, one single kilo of abalone meat would cost a thousand dollars.
As with many luxurious foods, the price changes depending on availability and location. In countries where abalone is found naturally, the price is traditionally lower.
These countries include the likes of New Zealand, South Africa, Australia, and some areas of the United States.
Wild abalone is by far the most sought-after, and the hardest to obtain. They’re harvested for their succulent meat and shells, which again can change from country to country.
The most premium abalone is said to come from the oceans around Mexico. They’re reported to be of ‘superior quality’, and have the softest bite.
Unfortunately, many of these countries are also plagued by illegal fishing – poaching – of abalone.
Diving Into the Cost
Wild abalone is notoriously difficult to harvest, even with today’s technology. As we’ve mentioned, they’re very well camouflaged and live on rocky surfaces in the ocean.
In fact, the most common way to collect abalone is with individual divers, sent out to catch them. They’ll dive down with a sack, collect all the abalone they can see, and resurface.
It’s a very lengthy process, which contributes massively to the already high cost of abalone.
Abalone will get from the sea to the table in one of three ways. It’ll either be fresh, canned, or dried. It’s said that the most popular choice is canned abalone, which offers a succulent texture and powerful taste.
By contrast, dried abalone is the least preferred option, owing to its tougher texture. It must be cooked for several hours before it is soft enough to be considered enjoyable.
All three of the above options are all meat-only – no shell. The shells become a byproduct of the abalone harvesting process, and they have many different uses.
Some cultures around the world consider the shells a prized-collectible object. This is due to the mother-of-pearl interior, iridescent, and almost glowing in appearance.
It’s used to create various decorative items, which are then sold on. These aren’t particularly expensive at all – you can buy ‘unpolished’ abalone shells for as little as a dollar or two.
You can sample the delicacy that is abalone all over the United States, even in places where it’s not fished. However, some restaurants may be subject to a rigid schedule, and will only offer the sea snails when they’re ‘in season’.
On your search, you’ll likely have considerable luck in and around California. There are fisheries and farms that produce abalone on a sustainable basis.
While it’s not as authentic as fresh, ocean-caught abalone, it’s still comparable. Vice explored one such company in Monterey Bay, learning how the abalone was caught and prepared.
The article describes the abalone perfectly: ‘as delicious as they are creepy’.