888 Abalone
At 888 Abalone we are passionate about our product and very proud of our team. 888 Abalone is a family owned business. Our abalone farm is based in Bremer Bay, Western Australia. Bremer Bay is located at the edge of an underwater canyon which carries pristine waters from the Antarctic. This cold, salt-rich, nutrient-filled water creates the perfect conditions for abalone farming. It has allowed us to produce some of the finest quality Greenlip Abalone in Australia.
About 888.
888 Abalone was incorporated in 2010. Our head office is located in Perth while the farm itself is located in Bremer Bay. Bremer Bay is 500 kilometres South East of Perth in Western Australia’s Great Southern region. We are the only commercial land-based abalone farm and hatchery in Western Australia and have become the largest employer in Bremer Bay.
It has taken hard work, heavy investment, industry breakthroughs and passion, for 888 Abalone to be the business it is today. We have the capacity to produce 100t of abalone with the potential to increase this with expansion.
About Abalone.
The abalone family Haliotidae incorporates a variety of species that thrive naturally on marine reef environments. Different species occupy reefs all around the world in both tropical and temperate environments. In Western Australia, there are three species that are commercially harvested for their delicate meat. The Greenlip abalone (Haliotis laevigata), Brownlip abalone (Haliotis conicopora) and Roe’s abalone (Haliotis roei).
Our abalone is sustainably produced and is distributed across Australia and the world as shucked meat and individually quick frozen (IQF) whole in-shell greenlip abalone through Ausab. Our Whole in shell abalone are snap frozen within minutes of harvest in a stress-free process to preserve their freshness.
We also supply juvenile greenlip abalone to Rare Foods Australia (RFA) that they grow out commercially in the ocean on concrete blocks they call ‘Abitats’. We have an exclusive supply agreement in place to send abalone to RFA’s wild ranching sites in Western Australia.
888 Abalone successfully spawned and grew 50,000 Roe’s Abalone for the Department of Fisheries for their project to re-seed the wild Roe’s abalone stocks in Kalbarri WA.
Growing abalone is a slow process as each abalone takes at least 3 years to grow to commercial size. Our juvenile abalone are sold to RFA at just 18 months of age.
For more information about the abalone life cycle check out the department of fisheries factsheet.
Our Recipes.
Panko crumbed Abalone with Lime Aioli
Ingredients
8 large Abalone, shucked and cleaned (see notes)
1 Egg
Plain Flour for crumbing
1 cup Panko Breadcrumbs
Bunch of Coriander or Continental Parsley
Vegetable Oil (or oil of choice), for shallow-frying
Lime Aioli
½ cup Whole-Egg Mayonnaise
1 small Garlic Clove, roasted
½ teaspoon finely grated Lime Zest
1 tablespoon Lime Juice
Method
Step 1 – Cut abalone into 3 equal size pieces. Place flour in a bowl. Add abalone. Toss to coat.
Step 2 – Whisk egg and 2 tablespoons cold water together in a shallow bowl. Roughly chop coriander and combine with breadcrumbs on a plate and season. Dip abalone pieces in the egg mixture, then breadcrumb mixture. Repeat with remaining abalone.
Step 3 – Heat oil in a large frying pan. Cook abalone for 1 minutes each side or until golden.
Step 4 – Make aioli – place mayonnaise, garlic, lime rind and lime juice in a bowl. Stir to combine.
Step 5 – Serve abalone with aioli.
Notes
As finger food serve one abalone per person at 100g per abalone in shell
How to prepare abalone
Variations
Add shredded coconut to the panko crumbs
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Our Recipes.
Flash Fried Abalone with creamy Garlic Sauce
Ingredients
8 large Abalone, shucked and cleaned. (see notes).
2 tablespoons Vegetable Oil (or oil of choice), for frying
Creamy Garlic Sauce
2 cups of Cream
4 small Garlic Cloves, crushed.
1 tablespoon chopped Parsley
1 tablespoon chopped Chives
1 teaspoon Butter
Method
Step 1 – Thinly slice the abalone and set aside.
Step 2 – Melt butter in a small saucepan on a medium to low heat. Add garlic and sauté for a couple of minutes. Add cream and herbs and bring to the boil before reducing the temperature to low. Continue to let the cream mixture simmer until it starts to thicken and turns a creamy yellow colour, stirring often. This can take a while depending on the cream used. Set aside.
Step 3 – Heat oil in a large frying pan, on a high heat. Sauté abalone for 30 secs in the pan then add enough sauce to the pan to coat the abalone. Sauté for a further 30 secs.
Step 4 – Serve on Asian spoons (pictured) for a canape or with rice for an entrée.
Notes
As finger food serve one abalone per person at 100g per abalone in shell
How to prepare abalone
Excess sauce is wonderful over steak or other seafood
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Our Recipes.
Simply Steamed Abalone
Ingredients
8 large Abalone, shucked and cleaned (see notes)
Method
Step 1 Using a sharp knife cut a crosshatch pattern into the foot side (larger surface) of the abalone. Go slow and be careful to only cut 2/3 through the abalone.
Step 2 Steam abalone for approximately 4 – 5 mins or until crosshatch pattern has opened up sufficiently.
Notes
As finger food serve one abalone per person at 100g per abalone in shell
How to prepare abalone.
Variations
Brush your choice of sauce onto the abalone prior to steaming
Laksa Paste (pictured)
Garlic or Herbed Butter
Sweet Chili Sauce
The options are endless
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Our Recipes.
Abalone and Shiitake Spring Rolls
Ingredients
200g minced Abalone
2 cloves Garlic, minced
6 Shiitake Mushrooms, rehydrated
Handful Vermicelli Noodles, rehydrated
¼ tsp White Pepper
1 tsp White Sugar
½ tablespoon Soy Sauce
1 tablespoon Fish Sauce
1 tablespoon Oyster Sauce
Handful Bean Sprouts
Handful Coriander, roughly chopped
~10 Spring Roll Wrappers
Vegetable oil for frying
Method
Step 1 – Rehydrate the shitake mushrooms by pouring boiling water over them and let them sit for about half an hour. Remove the woody stems and thinly slice.
Step 2 – Rehydrate the vermicelli noodles as per packet instructions, chop into 5cm lengths.
Step 3 – Mix together the garlic, sugar, pepper, soy sauce, fish sauce and oyster sauce, stirring until the sugar dissolves and then pour over abalone mince and mix through.
Step 4 – Add mushrooms, coriander, vermicelli noodles and sprouts to abalone mixture, and stir well until combined.
Step 5 – Separate one spring roll wrapper and place a large tablespoon of mixture near one corner. Roll and fold the outer edges towards the middle and then finish rolling up. Brush the corner with water to seal the end.
Step 6 – Pre-heat Oil for deep frying
Step 7 – Gently place the spring rolls into the hot oil, ensure you do not overfill as the temperature will drop. Cook spring rolls for approximately 4-5mins or until pastry is golden brown.
Step 8 – Serve with your choice of dipping sauce (pictured with sweet chilli sauce)
Notes
These freeze well – to reheat simply pop into a moderate oven from frozen until warmed through
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Want more recipes?
Ausab provide a wonderful guide on how to prepare abalone here.
Please visit Ausab and Yumbah’s websites for more great abalone recipes.
Have a great Abalone recipe you would like to share with us?
Please email info@888abalone.com.au