This month's Seafood Classroom features abalone as its theme. What are the differences between the various abalone varieties grown in Australian waters? Are there significant differences in texture, flavor, and appearance?

 

The three types of abalone sold by An Xing Hao seem to differ only in color, but it turns out that they each have their own unique features in many details.

 

Still have questions? Leave us a message and let us know so we can expand our seafood library!

 

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