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TYPEBASE4 INDEX >> FISH >>


ABALONE



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SCIENTIFIC NAME: HALIOTUS TUBERCULATA

FRANCAIS: ORMEAU




General Description:

Found along the coastlines of California, Mexico and Japan. The edible portion is the adductor muscle, a broad foot by which the abalone clings to rocks. As with any muscle, the meat is tough and must be pounded to tenderize it before cooking. Abalone, used widely in Chinese and Japanese cooking, can be purchased fresh, canned, dried or salted. Fresh abalone should smell sweet, not fishy. It should also be alive - the exposed muscle should move when touched. Choose those that are relatively small and refrigerate as soon as possible. Cook abalone within a day of purchase. Fresh abalone is best sauteed and should be cooked very briefly (20 to 30 seconds per side) or the meat will quickly toughen. Abalone is known as ormer in the English Channel, awabi in Japan, muttonfish in Australia and paua in New Zealand. Its iridescent shell is a source of mother-of-pearl.

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

BLOOD TYPE A

Secretor:
NEUTRAL

Non Secretor:
NEUTRAL

    BLOOD TYPE B:

    Secretor:
    NEUTRAL

    Non Secretor:
    NEUTRAL


      BLOOD TYPE AB:

      Secretor:
      NEUTRAL

      Non Secretor:
      NEUTRAL


        BLOOD TYPE O

        Secretor:
        AVOID: Increases intestinal dysbiosis.

        Non Secretor:
        AVOID: Increases intestinal dysbiosis.



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:
          • This food is a significant source of selenium (38.08 mcgs per 3 oz.)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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