Abalone Sea Gold

Wholesale Premium Seafood Shellfish Abalone Meat In Shell or out . Frozen 

For Wholesale orders, please get a quote.

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For Wholesale price discounts, please fill the form below or send us an email via helpdesk@exoticfoodstock.com

Best buy fresh abalone


Frozen or fresh.

Over 99% on-time deliveries

Pristine Fresh, Money Back Guarantee


NOTE: Our Medium Abalone are farmed, and the Large and XL are wild.

  • Choose between a M 90 – 150g, a L 160 – 200g (1 abalone) or an XL 240 – 300 (1 abalone)

Our wholesale of abalone are well kept in good conditions which they will arrive safely to

 their various shipping destinations.

Most of this abalones are found in cold water along the coast of New Zealand, Nigeria,

 Australia, North America and some Areas in Asia. Best buy fresh abalone here.

Standard Pack



Ready to go packs


/ per pack
Exotic Abalones


Whole Sale Package


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To verify if eligible for a sample delivery. Orders above USD $2200 is delivered free in the USA, Spain and New Zealand for certain packages.

To cook them, toss them into boiling water for two minutes, peel them while they’re still warm, and enjoy.

Abalone has delicate flesh and we suggest cooking at a temperature of 70°C / 148°F. Excessive cooking time and temperature can lead to meat shrinkage, especially when cooking our smaller wholesale of abalone (less than 71 g / 2.5 oz).

Frozen in Shell

Australian Greenlip Abalone: Exclusive to Terra Mare Prime

Frozen in shell
Champion at the Sydney Royal Fine Food Show 2019

Sustainably farmed using tanks & raceways from Southern Australia

Aquaculture Stewardship Council (ASC) Certified Naturally buttery and salty taste

Rated “Best Choice” Monterey Bay Aquarium Seafood Watch List

Vegetable protein source used in feed Haliotis species

Shipped frozen from Los Angeles

Abalone are a type of single-shelled, algae-eating, marine mollusc. Greenlip Abalone

 take about four years to reach the legal size to collect, which gives females at least two

 spawning seasons before they can be harvested. By this time, the body of the Green Lip

 Abalone is large, fleshy, and internationally renowned as a delicacy. Our delicious

 Greenlip Abalone is exported as a premium product to an international market in a

 variety of forms including frozen. It can be served in a wide array of creative ways and is

 appreciated by culinary professionals and consumers across the globe.


where can I buy a live abalones


Our wild caught, ranched Greenlip Abalone are removed from the ocean, and are brine

 and snap frozen creating the premium, quality product we are known for. 

Our whole frozen in shell product comes in a range of sizes.

The Yumbah diamond strategy is a simple way to identify the size of the abalone as the

 pack size changes.

Larger Abalone are more unique and more desirable and align with diamonds which

 are also more unique and desirable.

BLUE DIAMOND: Average Abalone size: 167g (5.9 ounces)
PINK DIAMOND: Average Abalone size: 125g (4.4 ounces)
GREEN DIAMOND: Average Abalone size: 111g (3.9 ounces)
YELLOW DIAMOND: Average Abalone size: 83g (2.9 ounces)
BROWN DIAMOND: Average Abalone size: 71g (2.5 ounces).


Only use recommended defrosting methods (see A and B below) on Yumbah frozen

 abalone. Thawing in HOT, WARM OR AMBIENT WATER OR IN A MICROWAVE may lead

 to tissue damage (meat structure breakdown). Do not cook the frozen abalone or

 abalone not completely defrosted.

A) Slow Thaw – Refrigerator Defrosting: (Best for all cooking methods)

Remove frozen abalone from the box and bag. Place frozen abalone with shell down on

 trays in the refrigerator. Defrost abalone in the refrigerator (set at 2°C to 6°C / 35°F to

 43°F) for approximately 24 hours until the abalone is completely defrosted and the

 abalone’s core temperature is the same temperature as the refrigerator.

B) Fast Thaw – Iced Water Defrosting – (Not suitable for boiling the abalone)

Mix 10 liters (2.64 gallons) cold water, 1kg (2.2046lbs) of ice cubes and 350 grams

 (~12.34oz) of salt, until the water is < 3°C (37°F) and salt is dissolved. The ratio can be

 altered for smaller quantities – (10:1:0.350). Remove frozen abalone from plastic bag and

 place into icy water shell side down in a single layer for 4.5 hours, stir the water

 regularly. Add extra ice as required to maintain water temperature at less than 3°C

 (37°F) for full 4.5 hours.


Cook and/or consume immediately after defrosting and remove any shell fragments

 before consumption.


Nutritional Facts

Calories 66 Kcal/100 g
Proteins 15.7 g/100 g
Fats 0.4 g/100 g

Follow the steps Below; Fill in the purchase information below

Step 1: its very simple, kindly fill in the overall weight(lb.) of product you need and the system will automatically calculate the total price.


Step 2: Click on order Now button to fill in purchase form

Step 3: Some seafood products such as crabs are characterized with various sizes such medium, large, Jumbo and Colossal. If you want to order for any of those sizes, just select and then fill in the total weight you need in Pounds(lb.) and click on order, you will then be redirected to checkout page same as in step 1.

We currently offer free shipping within the US on all orders over $400.

Weights are measured in pounds for all products, each weight is assigned to a price depending on the Sizes.

Return & exchange
If you are not satisfied with your purchase you can return it. View Policy below

Our best buy fresh abalone is affordable.

All orders are sent from California overnight, worldwide.

Frozen abalone In Shell
Available Size
10/pcs/kg-12/pcs/kg – 20/pcs/kg 22/pcs/kg – 24/pcs/kg
As requirement
Payment term
A.T/T,30% prepayment,70% against copy of B/L. B.100% irrevocable L/C at sight.

Bill of Lading. Health Certificate,Origin Certificate,Commercial Invoice, Packing List

Purchase by filling in the form below

Wholesale of abalone

Abalone vary in size from 20 mm (0.8 in) (Haliotis pulcherrima) to 200 mm (8 in) while Haliotis rufescens is the largest of the genus at 12 in (30 cm).

The shell of abalones is convex, rounded to oval in shape, and may be highly arched or very flattened. The shell of the majority of species has a

 small, flat spire and two to three whorls. The last whorl, known as the body whorl, is auriform, meaning that the shell resembles an ear, giving rise

 to the common name “ear shell”. Haliotis asinina has a somewhat different shape, as it is more elongated and distended. The shell of Haliotis

 cracherodii cracherodii is also unusual as it has an ovate form, is imperforate, shows an exserted spire, and has prickly ribs. Our frozen abalone


mantle cleft in the shell impresses a groove in the shell, in which are the row of holes characteristic of the genus. These holes are respiratory

 apertures for venting water from the gills and for releasing sperm and eggs into the water column. They make up what is known as

 the selenizone, which forms as the shell grows. This series of eight to 38 holes is near the anterior margin. Only a small number is generally open.

 The older holes are gradually sealed up as the shell grows and new holes form. Each species has a typical number of open holes, between four and

 10, in the selenizone. best buy fresh abalone has no operculum. The aperture of the shell is very wide and nacreous.

 so where can I buy a live abalones or frozen abalone meat outhere.

How to cook abalone

The exterior of the shell is striated and dull. The color of the shell is very variable from species to species, which may reflect the animal’s diet.

 The iridescent nacre that lines the inside of the shell varies in color from silvery white, to pink, red and green-red to deep blue, green to purple.

The animal has fimbriated head lobes and side lobes that are fimbriated and cirrated. The radula has small median teeth, and the lateral teeth are

 single and beam-like. They have about 70 uncini, with denticulated hooks, the first four very large. The rounded foot is very large in comparison to

 most molluscs. The soft body is coiled around the columellar muscle, and its insertion, instead of being on the columella, is on the middle of the

 inner wall of the shell. The gills are symmetrical and both well developed.

These snails cling solidly with their broad, muscular foot to rocky surfaces at sublittoral depths, although some species such as Haliotis

 cracherodii used to be common in the intertidal zone. Abalones reach maturity at a relatively small size. Their fecundity is high and increases with

 their size, laying from 10,000 to 11 million eggs at a time. The spermatozoa are filiform and pointed at one end, and the anterior end is a rounded


The adults provide no further assistance to the larvae and they are described as lecithotrophic. The adults are herbivorous and feed with

 their rhipidoglossan radula on macroalgae, preferring red or brown algae. 

best buy fresh abalone has been harvested worldwide for centuries as a source of food and decorative items. Abalone shells and associated

 materials, like their

 claw-like pearls and nacre, have been used as jewelry and for buttons, buckles, and inlay. These shells have been found in archaeological

 sites around the world, ranging from 100,000-year-old deposits at Blombos Cave in South Africa to historic Chinese abalone middens on

 California’s Northern Channel Islands. For at least 12,000 years, abalones were harvested to such an extent around the Channel Islands that shells

 in the area decreased in size four thousand years ago. wholesale of abalones. frozen abalone meat



An abalone farm


Abalone hatchery


Part of the Multi-Species Fish and Invertebrate Breeding and Hatchery, (Oceanographic Marine Laboratory, Lucap, Alaminos,

 PangasinanPhilippines, 2011). where can I buy a live abalones from the wild. frozen abalone meat.

Farming of abalone began in the late 1950s and early 1960s in Japan and China. Since the mid-1990s, there have been many increasingly successful

 endeavors to commercially farm abalone for the purpose of consumption. Overfishing and poaching have reduced wild populations to such an

 extent that farmed abalone now supplies most of the abalone meat consumed. The principal abalone farming regions are China, Taiwan, Japan,

 and Korea. best buy fresh abalone is also farmed in Australia, Canada, Chile, France, Iceland, Ireland, Mexico, Namibia, New Zealand, South Africa,

 Spain, Thailand, and the United States. Frozen abalone meat in  stock.

After trials in 2012, a commercial “sea ranch” was set up in Flinders Bay, Western Australia to raise abalone. The ranch is based on an artificial reef

 made up of 5,000 separate concrete abalone habitat units, which can host 400 abalone each. The reef is seeded with young abalone from an

onshore hatchery.

best buy fresh abalone  feed on seaweed that grows naturally on the habitats; the ecosystem enrichment of the bay also results in growing


 of dhufishpink snapperwrasse, and Samson fish among other species.


Abalones have long been a valuable food source for humans in every area of the world where a species is abundant. The meat of this mollusc is

 considered a delicacy in certain parts of Latin America (particularly Chile), France, New Zealand, East Asia and Southeast Asia. In the Greater China

 region and among Overseas Chinese communities, abalone is commonly known as bao yu, and sometimes forms part of a Chinese banquet.

 In the same way as shark fin soup or bird’s nest soup, abalone is considered a luxury item, and is traditionally reserved for special occasions such as

 weddings and other celebrations. However where can I buy a live abalones in farms

best buy fresh abalone became more popular and less common, the prices adjusted accordingly. In the 1920s, a restaurant-served portion of wholesale of abalone , about 4

 ounces, would cost (in inflation adjusted dollars) about US$7; by 2004, the price had risen to US$75. In the United States, prior to this time, abalone

 was predominantly eaten, gathered, and prepared by Chinese immigrants. Before that, abalone were collected to be eaten, and used for other

 purposes by Native American tribes. By 1900, laws were passed in California to outlaw the taking of abalone above the intertidal zone. This

 forced the Chinese out of the market and the Japanese perfected diving, with or without gear, to enter the market. Abalone started to become

 popular in the USA after the Panama–Pacific International Exposition in 1915, which exhibited 365 varieties of fish with cooking demonstrations,

 and a 1300-seat dining hall.

In Japan, live and rawbest buy fresh abalone are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Salted,


 abalone entrails are the main component of tottsuru, a local dish from Honshū. Tottsuru is mainly enjoyed with sake.

In South Korea, abalone is called Junbok (/juhn-bok/) and used in various recipes. Junbok porridge and Pan-fried wholesale of abalone steak 

with butter are popular but also commonly used in soups or ramyun. where can I buy a live abalones

In California, frozen abalone meat can be found on pizza, sautéed with caramelized mango, or in steak form dusted with cracker meal and flour.

Sport harvesting



Tasmania supplies about 25% of the yearly world abalone harvest. Around 12,500 Tasmanians recreationally fish for blacklip and greenlip abalone.

 For blacklip abalone, the size limit varies between 138 mm (5.4 in) for the southern end of the state and 127 mm (5.0 in) for the northern end of the

 state. Greenlip abalones have a minimum size of 145 mm (5.7 in), except for an area around Perkins Bay in the north of the state where the

 minimum size is 132 millimetres (5.2 in). With a recreational wholesale of abalone licence, the bag limit is 10 per day, with a total possession limit of 20. Scuba

 diving for abalone is allowed, and has a rich history in Australia. (Scuba diving for abalone in the states of New South Wales and Western

 Australia is illegal; a free-diving catch limit of two is allowed).

Victoria has had an active abalone fishery since the late 1950s. The state is sectioned into three fishing zones, Eastern, Central and Western, with

 each fisher required a zone-allocated licence. Harvesting is performed by divers using surface-supplied air “hookah” systems operating from

 runabout-style, outboard-powered boats. While the diver seeks out colonies of abalone amongst the reef beds, the deckhand operates the boat,

 known as working “live” and stays above where the diver is working. Bags ofwholesale of abalone pried from the rocks are brought to the surface

 by the diver. where can I buy a live abalone worldwide.

 or by way of “shot line”, where the deckhand drops a weighted rope for the catch bag to be connected then retrieved. Divers measure each

 abalone before removing from the reef and the deckhand remeasures each wholesale of abalone and removes excess weed growth from the shell.

 Since 2002,

 the Victorian industry has seen a significant decline in catches, with the total allowable catch reduced from 1440 to 787 tonnes for the

 2011/12 fishing year, due to dwindling stocks and most notably the abalone virus ganglioneuritis, which is fast-spreading and lethal to best buy fresh abalone stocks.

United States


Workers drying abalone shells in the sun in southern California, circa 1900

wholesale of abalone | how to cook abalone


A young Japanese Abalone Diver in California in 1905


Two highly endangered white abalone: Prohibitions on commercial and recreational harvest of this species have been in place since 1996.

Sport harvesting of red abalone is permitted with a California fishing license and an abalone stamp card. In 2008, the frozen abalone meat card also came with

 a set of 24 tags. This was reduced to 18 abalone per year in 2014, and as of 2017 the limit has been reduced to 12, only nine of which may be taken

 south of Mendocino County. Legal-size wholesale of abalone must be tagged immediately. Abalone may only be taken using breath-hold

 techniques or frozen abalone meat, 

 shorepicking; scuba diving for abalone is strictly prohibited.[44] Taking of best buy fresh abalone is not permitted south of the mouth of San Francisco Bay.

Frozen abalone meat

 A size minimum of 7 in (180 mm) measured across the shell is in place. A person may be in possession of only three abalone at any given time.

As of 2017, wholesale of abalone season is May to October, excluding July. Transportation of abalone may only legally occur while the abalone is 

still attached in

 the shell. Sale of sport-obtained wholesale of abalone is illegal, including the shell. Only red abalone may be taken, as blackwhitepinkflatgreen,

 and pinto abalone are protected by law. In 2018, The California Fish and Game Commission closed recreational abalone season due to

 dramatically declining populations. That year, they extended the moratorium to last through April 2021. where can I buy a live abalones uk

An abalone diver is normally equipped with a thick wetsuit, including a hood, bootees, and gloves, and usually also a mask, snorkelweight belt,

 abalone iron, and abalone gauge. Alternatively, the rock picker can feel underneath rocks at low tides for abalone. Abalone are mostly taken in

 depths from a few inches up to 10 m (33 ft); less common are freedivers who can work deeper than 10 m (33 ft). Abalone are normally found on

 rocks near food sources such as kelp. An abalone iron is used to pry the abalone from the rock before it has time to fully clamp down. Divers dive

 from boats, kayaks, tube floats, or directly off the shore. where can I buy a live abalones US

The largest best buy fresh abalone recorded in California is 12.34 in (31.3 cm), caught by John Pepper somewhere off the coast of San Mateo

County in September 1993. where can I buy a live abalones in europe

The mollusc Concholepas concholepas is often sold in the United States under the name “Chilean abalone”, though it is not an abalone, but

 a muricid. where can I buy a live abalones in Asia not only China.

New Zealand

Main article: Paua

In New Zealand, abalone is called paua (/ˈpə/, from the Māori language). Haliotis iris (or blackfoot paua) is the ubiquitous New Zealand paua, the

 highly polished nacre of which is extremely popular as souvenirs with its striking blue, green, and purple iridescence. Haliotis australis and Haliotis

 virginea are also found in New Zealand waters, but are less popular than H. iris.

Like all New Zealand shellfish, recreational harvesting of paua does not require a permit provided catch limits, size restrictions, and seasonal and

 local restrictions set by the Ministry for Primary Industries (MPI) are followed. The legal recreational daily limit is 10 per diver, with a minimum shell

 length of 125 mm (4.9 in) for H. iris and 80 mm (3.1 in) for H. australis. In addition, no person may be in possession, even on land, of more than

 20 paua or more than 2.5 kg (5.5 lb) of paua meat at any one time. Paua can only be caught by free-diving; it is illegal to catch them using scuba


An extensive global black market exists in collecting and exporting wholesale of abalone meat. This can be a particularly awkward problem where

 the right to

 harvest paua can be granted legally under Māori customary rights. When such permits to harvest are abused, it is frequently difficult to police. 

The limit is strictly enforced by roving Ministry for Primary Industries fishery officers with the backing of the New Zealand Police. Poaching is a 

major industry in New Zealand with many thousands being taken illegally, often undersized. Convictions have resulted in seizure of diving gear,

 boats, and motor vehicles and fines and in rare cases, imprisonment. Furthermore, where can I buy Abalones around.

South Africa


The largest best buy fresh abalone in South Africa, Haliotis midae, occurs along roughly two-thirds of the country’s coastline. Abalone-diving 

has been a recreational activity for many years, but stocks are currently being threatened by illegal commercial harvesting.

 In South Africa, all persons harvesting this shellfish need permits that are issued annually, and no abalone may be harvested using scuba gear.

For the last few years, however, no permits have been issued for collecting abalone, but commercial harvesting still continues as does illegal

 collection by syndicates. In 2007, because of widespread poaching of wholesale of abalone, the South African government listed abalone as an


 species according to the CITES section III appendix, which requests member governments to monitor the trade in this species. This listing was

 removed from CITES in June 2010 by the South African government and South African abalone is no longer subject to CITES trade controls. Export

 permits are still required, however. The abalone meat from South Africa is prohibited for sale in the country to help reduce poaching; however,

 much of the illegally harvested meat is sold in Asian countries. As of early 2008, the price of wholesale of abalone meat was approximately


 per kilogram. There is an active trade in the shells, which sell for more than US$1,400 per tonne. Soo where can I buy a live abalones in Australia.

Channel Islands, Brittany and Normandy

Ormers (Haliotis tuberculata) are considered a delicacy in the British Channel Islands as well as in adjacent areas of France, and are pursued with

 great alacrity by the locals. This, and a recent lethal bacterial disease, has led to a dramatic depletion in numbers since the latter half of the 19th

 century, and “ormering” is now strictly regulated to preserve stocks. The gathering of ormers is now restricted to a number of ‘ormering tides’,

 from 1 January to 30 April, which occur on the full or new moon and two days following. No ormers may be taken from the beach that are under 80

 millimetres (3.1 in) in shell length. Gatherers are not allowed to wear wetsuits or even put their heads underwater. Any breach of these laws is a

 criminal offence and can lead to a fine of up to £5,000 or six months in prison. The demand for ormers is such that they led to the world’s first

 underwater arrest, when Mr. Kempthorne-Leigh of Guernsey was arrested by a police officer in full diving gear when illegally diving for ormers.

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