How to Tell if Your Abalone Has Gone Bad

Abalone is a delicious mollusk that is popular in many cuisines around the world. However, like any seafood, it can go bad quickly if not stored and handled properly. Eating spoiled abalone can make you very sick, so it’s important to know how to tell if your abalone has gone bad before cooking and eating it.

As an abalone aficionado I’ve learned quite a bit over the years about how to select, store and identify when abalone is no longer safe to eat. Here are my tips on what to look for so you can easily determine if your abalone has gone bad.

Check the Smell

Your nose is the best tool for detecting spoiled abalone Fresh abalone has a mild, briny seafood smell. As it starts to go bad, however, more pungent, fishy odors will start to develop.

I’ve found that bad abalone tends to have a very strong, ammonia-like odor that is quite nauseating. If you get a whiff of your abalone and it smells off, err on the side of caution and throw it out. Don’t risk getting food poisoning!

Examine the Texture

Fresh abalone should have a firm, rubbery texture. As it goes bad, the meat will start to become mushy and slimy rather than pleasantly chewy.

Press on the foot muscle of the abalone lightly with your finger. Does it bounce back or does your finger leave an indentation? If it doesn’t spring back, that’s a sign that bacteria growth has started decomposing the tissue. Discard any abalone that has a softened texture.

Check for Discoloration

Fresh abalone ranges in color from grayish-green to reddish-pink on the surface. The foot muscle is an ivory or pale pink shade when raw. As abalone flesh starts decomposing, you’ll notice some unappetizing changes in color.

• Grayish tinges or brown spots signify the meat has oxidized and is oxidizing due to exposure to air. This altered color means it’s time to say goodbye to the abalone.

• An opaque, milky white color rather than translucent appearance indicates bacteria accumulation. Toss it!

• Brighten redness or purple hues are also a red flag for abalone that has been sitting too long.

Look for Sliminess

In addition to odor and texture, you can visually inspect the abalone for signs of slime formation. Icky, viscous ooze on the surface or a slimy film is a giveaway the mollusk has spoiled.

The slime is caused by the natural bacteria present in the abalone breaking down the tissue into liquid as it decomposes. If you see any shiny wetness or mucus-like discharge, do not cook or eat the abalone.

Check the Shell

Abalones are sold live in the shell or shelled already. If you purchased whole abalones in the shell, check the shell itself for signs of spoilage too.

The shell should be tightly closed on a live abalone. If the shell is cracked or gaping open, that indicates the abalone has died. Discard any abalone with damaged or opened shells.

An abnormal smell emanating from inside the shell is another red flag. You may also see drainage from the meat or shell once bacteria sets in. Time to say goodbye to those stinky suckers.

Monitor Storage Time

How long has the abalone been sitting in your fridge or freezer? Abalone has a relatively short shelf life compared to other seafood.

• Fresh, live abalone should be used within 2 days of purchasing.

• Shelled, raw abalone holds for only 1 to 2 days in the fridge.

• Cooked abalone will keep for 3 to 4 days refrigerated.

• Frozen, uncooked abalone is safe for about 3 months in a freezer set to 0°F.

If your abalone has exceeded these time frames, it’s not worth taking any chances. The seafood is past its prime and needs to be discarded.

When In Doubt, Throw It Out

I know it can be hard to part with pricey seafood ingredients. However, it’s just not worth risking your health by eating questionable abalone.

My motto with any perishable food is, “when in doubt, throw it out.” If you have any concerns about your abalone’s freshness based on its smell, texture, appearance or storage time, don’t taste it! Trust your judgment and stay on the safe side.

It’s a bummer to waste food, but getting food poisoning or other illness from spoiled shellfish is much, much worse. Better safe than sorry when it comes to suspect seafood.

Tips for Storing Abalone Properly

Now that you know how to tell if abalone has gone bad, let’s talk about how to store it correctly to extend shelf life. Proper storage methods can help keep your abalone fresher for longer. Here are some great tips:

• When buying whole live abalones, use them within 2 days. Don’t let them sit around in the shell longer than that once dead.

• Keep fresh abalone well chilled at all times, between 36-40°F.

• Wrap shelled abalone tightly in plastic wrap to limit air exposure. Air causes oxidation which gives the meat an “off” color and taste.

• Place abalone in a container or shallow dish to catch any moisture leaking from the meat. Freezing in the shell helps prevent this purge.

• For freezing, wrap abalone first in plastic wrap then foil. This protects against freezer burn.

• Don’t thaw frozen abalone until ready to use to preserve quality. Cook from frozen or thaw in the fridge.

Proper handling and storage helps maintain abalone’s quality and freshness. Follow these tips to enjoy your abalone before it goes bad.

Abalone Safety Tips

A couple final words of wisdom when dealing with abalone:

• Cook abalone thoroughly to an internal temperature of 145°F. Incompletely cooked meat is a prime target for bacteria.

• Avoid cross-contaminating work surfaces, utensils, and cutting boards when preparing raw abalone. Disinfect with soap and hot water after use.

• Refrigerate leftovers within 2 hours and reheat to 165°F before serving again. Toss any reheated abalone not eaten within 3 to 4 days.

• Know your abalone’s source. Buy from reputable sellers and choose abalones that were alive immediately before purchasing whenever possible.

Following basic food safety guidelines helps protect you from illness when enjoying abalone. Be safe and smart when handling, prepping, and consuming this exotic seafood.

Abalone is an incredible mollusk to work with in the kitchen when it’s fresh and of high quality. But like all seafood, it has a relatively short shelf life and will quickly spoil if not handled properly from the time it’s harvested or caught to the time it’s eaten.

Now that you know what to look, smell and feel for, you can easily determine when your abalone has gone bad and should be discarded. Trust your senses, follow storage best practices, and apply food safety common sense. I hope these tips help you enjoy delicious, healthy abalone and avoid any risky business with spoiled shellfish. Bon appétit!