Premium Marine Delicacies
Dried Abalone
Wild and farmed abalone, sun-dried and graded by head count
Dried
- Private-label packing
- Export documentation
Frozen & Live Seafood
Frozen Abalone Supplier: Farmed In-Shell, Shucked and Ready-to-Heat
Farmed abalone in three frozen formats, whole in-shell, shucked meat and cooked ready-to-heat portions, sized by pieces per kilogram with the glazing percentage stated on every lot.
- Farmed Pacific, South African and Australian abalone
- Whole in-shell, shucked IQF and braised ready-to-heat formats
- Sized by pieces per kilogram, confirmed per lot
- Glazing percentage declared on label and invoice
- Held and shipped at -18 °C or colder
- Foodservice cartons, retail pouches and private label
Product Specifications
Indicative; confirmed per lot on each quotation.
- Origin
- Korea and northern China for Pacific abalone, South Africa for farmed Haliotis midae, and Australia for greenlip and blacklip, declared per lot and subject to destination eligibility.
- Grade / Size
- Whole in-shell sized by pieces per kilogram (e.g. 10–12, 13–15 and 16–20 pcs/kg); shucked and cooked formats graded by piece weight or count per pack.
- Form & Processing
- Whole in-shell, shucked and cleaned meat (IQF or block), or cooked and braised then vacuum-packed and frozen, with a protective ice glaze declared as a percentage.
- Storage
- Keep frozen at -18 °C or colder without temperature cycling; thaw slowly under refrigeration and do not refreeze once thawed.
- MOQ
- Typically from 200 kg per format for a first order, with mixed-pallet consolidation alongside other frozen lines by arrangement.
- Lead Time
- Usually 3–5 weeks from confirmed specification; cooked formats can need extra time for production scheduling and label approval.
Product overview
Frozen abalone gives kitchens and distributors year-round access to a shellfish that would otherwise depend on live air freight or the long soaking of dried stock. As a frozen abalone supplier we concentrate on farmed product, which offers steady sizing and a documented production history, and every offer is specified by species, farm region, format and count per kilogram.
Most volume is Pacific abalone (Haliotis discus hannai) raised in Korea and northern China, valued for a tender, lightly springy bite at the smaller sizes. Farmed South African abalone (Haliotis midae) is available in larger sizes with a firmer chew, and Australian greenlip (Haliotis laevigata) and blacklip (Haliotis rubra), farmed or from managed fisheries depending on the lot, suit menus that name their origin. Which species we can offer at a given time depends on season and on what your destination accepts.
Formats cover whole in-shell abalone frozen individually or on trays; shucked meat with viscera removed, sold IQF (individually quick frozen) or in blocks; and abalone braised in sauce or brine, vacuum-packed and frozen so that it needs only reheating. Each lot is checked for count accuracy, glaze percentage (declared on the label and invoice so that net weight is clear), signs of dehydration or freezer burn, foot color and core temperature at loading. Product is held at -18 °C or colder from plant to port.
Buyers comparing presentations often weigh frozen stock against dried abalone, which gives a deeper, more concentrated flavor after slow braising, or against live abalone where routes and import rules make live supply practical.
Specification sheet
Frozen Abalone: full specification
Indicative values. Final specifications are confirmed per lot on the quotation and certificate of analysis.
| Species | Haliotis discus hannai, H. midae, H. laevigata, H. rubra, by availability |
|---|---|
| Production | Farmed; Australian lots may be farmed or wild-harvested, stated per lot |
| Origin | Korea, China, South Africa, Australia; farm region declared |
| Formats | Whole in-shell, shucked meat (IQF or block), cooked ready-to-heat |
| Size | Pieces per kg, e.g. 10–12, 13–15, 16–20; others on request |
| Glazing | Percentage declared per lot; net weight stated excluding glaze |
| Temperature | -18 °C or colder throughout storage and transit |
| Shelf life | Typically 18–24 months frozen for raw formats; cooked formats as labeled |
| Documents | Sanitary certificate from the origin authority, certificate of origin, farm declaration and laboratory results on request |
| Minimum order | Typically from 200 kg per format for a first order, with mixed-pallet consolidation alongside other frozen lines by arrangement. |
| Lead time | Usually 3–5 weeks from confirmed specification; cooked formats can need extra time for production scheduling and label approval. |
FAQ
Frozen Abalone: questions from buyers
Which abalone species do you supply frozen?
Our main line is farmed Pacific abalone (Haliotis discus hannai) from Korea and China. Farmed South African abalone (Haliotis midae) covers larger sizes, and Australian greenlip and blacklip are offered when supply allows. Each species has a slightly different texture and color once cooked, so we recommend a trial order before switching a menu item from one to another.
How is glazing declared on frozen abalone?
Glaze is the thin layer of ice that protects the surface from dehydration during frozen storage. We state the glaze as a percentage of gross weight on the invoice and carton label, and net weight is always given without it. If your market or customer sets a maximum glaze, or requires net weight to be verified after deglazing, tell us at inquiry stage and we will specify the lot to suit.
Is the braised abalone ready to eat?
It is fully cooked and intended to be reheated, either in the pouch in simmering water or by warming the abalone in its sauce. Reheating instructions, sauce ingredients and allergen information are printed on each pack, and recipes can be adjusted for private-label programs with enough volume. Keep pouches frozen until use, and once thawed, keep them chilled and use them within the time shown on the label.
How should I choose between frozen and dried abalone for a menu?
Frozen abalone keeps a fresher, more delicate texture and needs only thawing and cooking, which suits stir-fries, grilling and quick braises. Dried abalone needs days of soaking and slow braising but develops a denser bite and stronger flavor for banquet dishes. Preparation time and yield both shift the calculation, as our ingredient selection guide for restaurants and retail explains.
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Buyer guides
Species Profiles7 min read
Abalone (Haliotis): Species, Market Names, Origins and Uses
Which Haliotis species reach the market, what each is called from Hong Kong to Cape Town, where farmed and wild abalone comes from, and how kitchens in Asia and North America cook it.
Read the guide
Buying Guide7 min read
Choosing Premium Seafood Ingredients for Restaurants and Retail
How chefs, foodservice buyers and brand owners match grade and format to the application, compare suppliers on cost per portion, and keep quality consistent across orders and channels.
Read the guide
Storage & Handling7 min read
How to Store Dried Abalone, Fish Maw, and Dried Seafood
A practical guide to keeping high-value dried seafood in sound condition, from warehouse humidity control and chilled holding to handling after rehydration.
Read the guide
Request a quote
Request a quote for frozen abalone
Share your target grade, packing, volume and destination. We confirm availability, documentation for your market and a formal quotation, usually within one business day.
- Grade, size or count required
- Packing format and labeling language
- Estimated volume and order frequency
- Destination port or airport and Incoterm
- Reference: Frozen Abalone