- Better Choice
- Three different species of abalone are collected in WA. Fisheries managers set limits on how many abalone can be taken and set a minimum size limit to enable abalone to reproduce before they can be harvested.
- Stocks of abalone appear healthy.
- Abalone are hand-collected, which is a low impact method of fishing.
People often find cooking abalone intimidating, but you can ensure a tender, tasty result by following this simple rule – cook them either hot and fast, or low and slow. Thinly sliced abalone can be pan-fried, barbecued or stir-fried. They are also delicious crumbed and fried. If you’re slow cooking, leave them whole – try stewing in Asian flavours such as sesame, soy, ginger and chicken stock. Cook the abalone until it’s tender and then slice to serve. Small ‘cocktail’ or ‘baby’ farmed abalone require only 5 minutes in a steamer to be tender and ready to serve.
- WA Roe’s Abalone Fishery, Greenlip/Brownlip Abalone Fishery (265t 2012)
Three different species of abalone are harvested in WA. Fisheries managers set catch limits (how many abalone can be taken within a set time limit) and a minimum size limit for all species to ensure abalone reach maturity and reproduce before they can be harvested. These measures ensure the stock remains healthy.
Abalone reproduction and stock health is closely linked to environmental conditions. An unusual increase in seawater temperatures to 3oC above average temperatures in early 2011 resulted in extensive abalone mortalities.
Abalone are collected by hand by divers and by wading in shallower water. This is a low impact method of fishing with minimal impacts on habitats and protected species.