[The surface of abalone is covered with a white layer. . . Is it mold? 】

When I saw the finished abalone, the editor was confused. What was this white layer? It was too much! Later, I thought about why it would become moldy just after making it, so I took a dried abalone and studied it.

The editor decided to share the little tips that I noticed: when we smell the dried abalone, it should be full of umami; because after it becomes moldy, the only thing left is a faint pungent odor. "Smell" can detect odors, and we can also "see" to detect mold hyphae that are slightly green or gray.

How to avoid mold is to store abalone in a refrigerator at 0-4 °C to keep abalone dry.

Back to the topic: The white stuff on the surface of the abalone is salty and shiny. The reasons are: ( 1 ) Seafood; ( 2 ) Pickled with salt; ( 3 ) Sufficient dryness. No need to worry, you can eat with peace of mind.

It is said that the older and better the quality of abalone, the more salt and frost it will contain. Do you know that dried abalone has a very high collection value?

👉🏻Australian Loose Abalone Portal