Fried abalone is a prized preparation of one of Australia’s most valued shellfish. The abalone’s muscular foot is sliced, tenderised, and pan-fried or deep-fried until golden on the outside and tender within. It has a rich, buttery flavour with a satisfying chew.
Abalone is considered a delicacy in many cuisines, particularly Chinese and Japanese cooking, where it holds cultural significance as a luxury ingredient. In Australia, it’s often simply pan-fried with butter and garlic, letting the natural flavour shine.
Australia is one of the world’s major abalone producers, with both wild-harvested and farmed species available. Wild abalone is hand-collected by divers along the southern coastline, making it one of the more labour-intensive seafoods to harvest.
How it's made
Nutrition (per 100g)
3 oz is about 85 g — roughly 160 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
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Where to next
Your household's take
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