Juabe Abalone in Brown Sauce (6 pcs/can)
Along with sea cucumbers, and fish maws, abalone is considered one of the major delicacies of the sea by the Chinese. It is rich in protein, vitamin K, vitamin E and iron. In traditional Chinese medicine, abalone is a "yin" food. It moistens the lungs, cleanses the liver and clears away heat, relieving dry coughs and fever.
- Each abalone has its own unique characteristics, but shares commonalities such as texture and strong and fresh flavor.
- Compared to dried abalone, canned abalone has a saltier taste and more tender texture.
- Canned abalone is most often used in home cooking because it is more economical and easier to prepare.
- Canned abalone is most commonly imported from Japan, Mexico, Africa, Australia, and New Zealand. Those from Japan and Mexico are considered to be of the best quality.
- Canned abalone is ready to eat with mouth attached. To preserve its tender texture, best to heat the unsealed canned abalone and use them when they are just slightly heated through by adding the cooked abalone at the end of cooking. They can also be cut into slices or served cold.
- Each abalone is categorized by the quantifier "heads": the fewer the "heads" in a can, the bigger a piece the abalone.
- Keep in mind that larger abalones are more rare and the prices usually reflect that.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Anyone currently under medication should consult their physician before taking any health supplements.