Raw Delicacy Abalone- Greenlip Variety 3L

Restaurant

Australian abalone is loved by professional chefs for its thick flesh and beautiful texture. Its versatility makes it suitable for a wide range of preparations—sashimi, steak, sake-steamed, butter sauté, carpaccio, and more—across Japanese, Western, and Chinese cuisines. It can be turned into a signature dish that highlights the ingredient’s presence and quality.

Product Features
〇 Delicious sashimi-grade abalone that takes advantage of Australia’s wonderful environment
〇 Freshly caught flavor encapsulated with Godac’s unique freezing method, allowing you to enjoy even the liver
〇 Thorough safety and traceability
〇 Individually portioned for easy cost calculation

<Differences Between Tiger and Green-Lipped Varieties>
〇 Green-Lipped Variety
As the name suggests, the edges of the meat are slightly green. The flesh is tender, sweet, and flavorful, making it ideal for sashimi.
〇 Tiger Variety
Australia’s wild abalone mainly consists of green-lipped and black-lipped varieties. The tiger variety is a hybrid that combines the strengths of both. Its flesh is firmer than the green-lipped variety and has a higher yield. The low reduction in meat after cooking makes it suitable for heat-based preparations such as steaks and simmered abalone.