Eyrewoolf Abalone, a three-generation family business, started its marine heritage in 1974 on Flinders Island, South Australia. They are dedicated to the treasures of the deep blue, meticulously selecting wild greenlip abalone from the 30-meter cold currents off the Eyre Peninsula.
Each abalone grows naturally for 8-10 years. Using ultra-low temperature IQF flash freezing at -28°C, the plump foot beneath the emerald shell is locked in, achieving sashimi-grade marbling and explosive flavor: the savory minerality of sea salt collides with the sweetness of oysters, culminating in a nutty and creamy oceanic sigh in the aftertaste.
Adhering to the Australian Wild Abalone (AWA) Gold Standard certification and federal EPBC ecological sustainability regulations, it contains no added hormones or antibiotics.
Rich in DHA, exceeding salmon by 300%, 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 soft and tender like seared scallops;
When steamed, it's as tender and springy as freshly picked sea lettuce, and when paired with South Australian Riesling white wine, it enhances the umami of kelp.
The vacuum-coated gift box carries the pristine freshness from the deep sea to your banquet. Reheat for five minutes to restore the taste of freshly caught seafood. With three generations' reverence for the ocean, we present the soul of live abalone refined by icy waters.
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