Abalone
Abalone (/ˈæbəloʊni/ ⓘ or /ˌæbəˈloʊni/; via Spanish abulón, from Rumsen aulón) is a common name for any of a group of small to very large marine gastropod molluscs in the family Haliotidae, which contains only one genus Haliotis (which once contained six subgenera).[4] Other common names are ear shells, sea ears, and, rarely, muttonfish or muttonshells in parts of Australia, ormer in the UK, perlemoen in South Africa, and pāua in New Zealand.[5] The number of abalone species recognized worldwide ranges between 30[6] and 130[7] with over 230 species-level taxa described. The most comprehensive treatment of the family considers 56 species valid, with 18 additional subspecies.[8]
For other uses, see Abalone (disambiguation). For the Abelone grape, see Chasselas.
The shells of abalones have a low, open spiral structure, and are characterized by several open respiratory pores in a row near the shell's outer edge. The thick inner layer of the shell is composed of nacre, which in many species is highly iridescent, giving rise to a range of strong, changeable colors which make the shells attractive to humans as decorative objects, jewelry, and as a source of colorful mother-of-pearl.
The flesh of abalones is widely considered to be a delicacy, and is consumed raw or cooked by a variety of cultures.
Structure and properties of the shell[edit]
The shell of the abalone is exceptionally strong and is made of microscopic calcium carbonate tiles stacked like bricks. Between the layers of tiles is a clingy protein substance. When the abalone shell is struck, the tiles slide instead of shattering and the protein stretches to absorb the energy of the blow. Material scientists around the world are studying this tiled structure for insight into stronger ceramic products such as body armor.[15] The dust created by grinding and cutting abalone shell is dangerous; appropriate safeguards must be taken to protect people from inhaling these particles.[16]
Diseases and pests[edit]
Abalones are subject to various diseases. The Victorian Department of Primary Industries said in 2007 that ganglioneuritis killed up to 90% of stock in affected regions. Abalone are also severe hemophiliacs, as their fluids will not clot in the case of a laceration or puncture wound. Members of the Spionidae of the polychaetes are known as pests of abalone.[17]
The raw meat of abalone
Abalone sashimi
Braised abalones
Abalone bao yu
Grilled abalones
A Korean abalone stew
Threat of extinction[edit]
Abalones are one of the many classes of organism threatened with extinction due to overfishing and the acidification of oceans from recent higher levels of carbon dioxide,[58] as reduced pH erodes their shells. In the 21st century, white, pink, and green abalone are on the United States federal endangered species list, and possible restoration sites have been proposed for the San Clemente Island and Santa Barbara Island areas.[59] The possibility of farming abalone to be reintroduced into the wild has also been proposed, with these abalone having special tags to help track the population.[60]
The number of species that are recognized within the genus Haliotis has fluctuated over time, and depends on the source that is consulted. The number of recognized species range from 30[6] to 130.[7] This list finds a compromise using the WoRMS database, plus some species that have been added, for a total of 57.[4][61] The majority of abalone have not been rated for conservation status. Those that have been reviewed tend to show that the abalone in general is an animal that is declining in numbers, and will need protection throughout the globe.