The Tasmanian wildcaught abalone is a prized seafood delicacy that is highly sought after for its exquisite taste and unique texture.
The waters surrounding Tasmania provide an ideal habitat for abalone, allowing them to grow slowly and develop their characteristic flavour. The remote location and strict regulations governing commercial fishing in Tasmania ensure sustainable harvesting practices, which contribute to the high quality of the wildcaught abalone.
Whether it is the blacklip or greenlip abalone, Tasmanian wildcaught abalone are known for their firm yet tender flesh, which boasts delicate and slightly sweet taste. It is often enjoyed raw, thinly sliced, and served as sashimi, or cooked in various ways to highlight its natural flavours.
With a variety of preparation methods available, you can explore the versatility of abalone and create unforgettable dining experiences. Enjoy the taste of Tasmania’s pristine waters with every exquisite bite.
The Tasmanian abalone fishery is managed by quotas. The number of fish that can be caught in a pre-determined period in a fishery is referred to as the total allowable catch (TAC). Click here for more information on Tasmanian Abalone Fishery quota and data management.
1. Fun Fact
The palawa people have been harvesting abalone for over 40,000 years
2. Fun Fact
Abalone are marine snails that belong to the family Haliotidae. Tasmanian abalone, also known as blacklip abalone, are one of the largest species of abalone.
3. Fun Fact
Abalone have been used by various cultures for their shells and meat throughout history. In addition to their culinary value, abalone shells have been used in jewellery, art, and traditional crafts. The shells were also used as a form of currency within aboriginal tribes.
4. Fun Fact
Abalone shells are made of a tough, composite material called nacre, which is also known as “mother-of-pearl.” This material gives the shells their strength and shimmering appearance.
5. Fun Fact
Abalone have a unique way of moving. They use a muscular foot to crawl along the ocean floor, grazing on algae and other marine plants.
6. Fun Fact
Tasmanian abalone have a natural defense mechanism. When threatened, they can clamp down their shells tightly, making it difficult for predators to pry them open.
My name is Bryan, I am a proud Palawa fisherman
- 3Read Our Stories
Buy SeafoodMeet your Producers
Looking for Wholesale?
Check out our processors list. These suppliers sell live, frozen and processed product.
You can also ask your local fishmonger.
RecipesGet Cooking Tonight
Abalone with garlic, capers, parsley & lemon
by Massimo Mele
How to prepare Abalone
The abalone is stuck to its shell by a small muscle about the size of a 50 cent piece.
Hold the shell firmly in the palm of one hand, do not move this hand.
With a sharp knife cut the abalone from the shell, cutting as close to the shell as possible so you don’t lose any meat.
The guts can then be cut out and discarded and the lip removed if desired. While the lip is a little tougher than the rest of the meat, it is still delicious.
IndustryMeet a Fisherman
Paul Richardson (aka Sticky) has seen the highs and lows of the Tasmanian abalone fishery.
He started fishing in 1983, then progressed to being a deckhand on an abalone boar in 1986. He has several boats from which he can dive for Blacklip and Greenlip abalone, all based along different coastlines in the Southeast region of Tasmania.
He now uses a specially designed GPS data and depth logger to track when and where he dives. This technology helps to maintain a sustainable fishery now and into the future.
Sticky believes that the input of science will help the industry.
“It’s been a great fishery for me, and it can be again a great fishery for a hell of a lot of people.”
How we harvest your seafood
Just dipped your toes in? Dive headfirst