Beginning in 1979 on Flinders Island, South Australia, Eyrewoolf Abalone carries on a three-generation marine legacy, meticulously selecting wild blacklip abalone from the 30-meter deep cold currents of the Eyre Peninsula.
Each abalone grows naturally for 8-10 years. Using -28°C ultra-low temperature IQF (Individual Quick Freezing) technology, the succulent foot under the emerald shell is flash-frozen, creating sashimi-grade marbled texture and explosive flavor: the salty mineral notes of sea salt meet the sweet freshness of oysters, with a lingering finish of nutty, buttery oceanic sighs.
Adhering to the Australian Wild Abalone Association (AWA) Gold Standard certification and the Federal EPBC ecological sustainability regulations, with zero added hormones or antibiotics.
Rich in DHA, 300% more than salmon, and heart-healthy selenium. Each 100g contains 24g of pure protein.
When pan-fried, the exterior is crispy like charcoal-grilled pork, while the interior is tender and chewy like a seared scallop;
When steamed, it is as tender and springy as freshly picked sea asparagus, and paired with a South Australian Riesling white wine, it enhances the umami flavor of kombu.
The vacuum-coated gift box spans the extreme freshness distance from deep sea to banquet. Reheating for five minutes restores the just-caught banquet experience, presenting the soul of live abalone refined by the icy sea, with the reverence for the ocean from three generations.
Restricted Food Permit No.: 0391800911
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