Nutritional values (for 100g) :
17.1g
Proteins
Details
0.76g
Lipids
Details
99.3Kcal
Calories
Details
Abalone
Haliotis tuberculata
Equipped with a powerful foot with which it clings to rocks, the abalone can be recognized by its oval shell pierced by a row of small holes. It clings to under rocks or in rock faults and feeds mainly on red algae. Sought after by great chefs for its exquisite flesh and by jewelry and craft designers for the beauty of its inner mother-of-pearl, the gastropod trades at very high prices. Abalone nicknamed is the sea truffle! Increasingly rare in its natural state, Abalone are reared off-shore in Brittany.
The dulse has a sweet and full flavor at the same time with a little nutty taste. It is eaten raw in a salad mixed with raw vegetables, or cooked as an accompaniment to fish, rice or even in a soup. It can also be made as a tartare with lemon juice, olive oil, garlic and shallot and spread on bread. Dry, it can season a dish.
Very rich in vitamins C and B9, dulse is also a concentrate of trace elements, in particular potassium and sodium.
The abalone must be alive, smell fresh like the sea and be free from deterioration and foreign matter. When it is extra fresh, it reacts to muscle stimulation. Its flesh keeps quite well
Alive: in tank, dry
September to June
Brittany
Fishponds, fishing
Whole alive : 6/8 pieces per kg
- Kg or wooden tray
- 8-9 pieces/kg
- Lot per kg x3 / x5 / x6
Nutritional values (for 100g) :
17.1g
Proteins
Details
0.76g
Lipids
Details
99.3Kcal
Calories
Details
