The article describes soft-centred abalone as the finest type of dried abalone because of its flavour, texture and perceived nutritional value, and as a favourite among abalone enthusiasts.
Soft-centred abalone is produced through repeated drying; fresh abalone does not naturally have this centre. The finished dried abalone is dark brown, with a rich sweetness—traditionally attributed to changes in some of the fresh abalone's proteins—and a distinctive abalone aroma that differs from ordinary sun-dried stock.
Properly dried soft-centred abalone may develop a white bloom after storage. The source attributes this to protein reaching the surface and describes it as a quality sign rather than damage; mould or dampness still needs to be ruled out during appraisal.
For dried abalone with a soft center, each maker has different sun-drying techniques, but the selection of raw materials is the same: fresh and relatively large abalones must be chosen. Small abalones are difficult to process into decent soft-centered dried abalone. Abalones that are not fresh cannot be processed into soft-centered abalone due to protein degradation.
Starting from the same 100 catties of fresh abalone, the source says the finished yield for soft-centred dried abalone is about 90% of that for ordinary sun-dried abalone. It also says soft-centred pieces expand to a slightly larger volume after rehydration, which it gives as one reason for the higher price.
Among the traditional trio of edible bird's nest, abalone and shark fin, the source regards abalone as the most prized. It says bird's nest and shark fin are relatively neutral in flavour, while abalone contributes its own distinctive taste.
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Key points for photos before selling dried abalone
Dried abalone photos should ideally include head count, color, and whether there is white frost or moisture marks, to facilitate preliminary appraisal.
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