A maritime legacy beginning in 197 in Flinders Island, South Australia – Eyrewoolf Abalone's three generations of family are dedicated to the deep blue delicacy, meticulously selecting wild greenlip abalone from the 30-meter cold current waters of the Eyre Peninsula.
Each abalone undergoes 8-10 years of natural growth, with -28°C ultra-low temperature IQF (Individual Quick Freezing) live abalone flash-freezing technology locking in the plump foot under the emerald shell, creating sashimi-grade marbled texture and explosive flavor: the salty minerality of sea salt meets the sweet freshness of oysters, with a lingering finish of nutty, buttery oceanic notes.
Adhering to the Australian Wild Abalone (AWA) gold standard certification and federal EPBC ecological sustainability regulations, with zero added hormones or antibiotics.
Rich in DHA, exceeding salmon by 300%, and heart-healthy selenium minerals, 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 half-cooked scallops;
When steamed, it is as tender and springy as freshly picked sea beans, and when paired with South Australian Riesling white wine, it enhances the umami of kelp.
The vacuum-coated gift box bridges the distance from the deep sea to your banquet with extreme freshness, restoring a freshly caught banquet in five minutes of reheating. With the ocean reverence of three generations, we present the soul of live abalone tempered by the icy seas.
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