Abalone is not just a shellfish, it is a multi-faceted treasure with uses ranging from cookery to jewellery, origami and gin. Also known as 'ear of the sea' or 'Venus ear', it is a unique and highly sought-after mollusc with a price that is not exactly affordable for all.
Firmly anchored to the rocks in its mother-of-pearl shell, the 'ear of the sea' lives at depths of up to 15 metres along the coasts of the Mediterranean - especially eastern Sicily -of Africa, Australia, New Zealand , the Pacific Islands, the western coasts of North America, and the Channel Islands.
Clamped on to the rock, abalone is difficult to catch and also risks extinction due to ever-growing demand for the mollusc, which makes it even more valuable. It is not only the meat that is prized, but also its iridescent casing. The shells of abalones are in demand to make jewellery such as pendants and musical instruments including acoustic guitars, but also to manufacture the dials of some models of Rolex watch such as the Datejust II.
Abalone pulp is often an ingredient in highly sought-after dishes prepared by famous chefs and it is also used to produce a Sicilian gin - the Spirt of Abalone. In China, dishes based on abalone have also been a symbol of a high social status for centuries.
And the list doesn't end there: 'sea ear' has also featured in a Japanese tradition that dates back thousands of years: a thin strip of dried abalone is used in the 'noshi', a origami decoration, which is believed to bring good luck.
