Abalone is considered one of the most expensive seafoods in the world and there is a special demand of this product in the Asian market where it is considered a sea delicacy.MORE INFO
Top chefs from all over the world are incorporating this delicacy in their menus , get their recipes and ways of cooking it. Unai Camba, Alberto Moreno ... share their recipes with us.MORE INFO
It is a diet based on a mix of microalgae produced internally at GMA´s facilities, using state of the art technology. In a second stage the diet is developed through a long process of investigation, which is a replica of the natural food of the marine environment. This is a treatment that improves product quality, nutritional value and food safety and also reduces environmental impact while allowing sustainable cultivation untapped natural resources.
At all stages we care of many factors, such as biodensity spaces so that our abalones have adequate space for optimal growth.
We look after every detail, so that the abalone suffer minimal stress. We replicate the light, temperature … so that the abalone is situated or in their natural environment.
"GMA´s Abalone taste seem the most special thing we have tried in our life"
"Those who want to try something new with a strong taste of iodine and seaweed combo should try Abalone from GMA. A Japanese spice, grown in Galicia. An utterly wonderful experience"
“This is a mollusk that provides texture before flavor and that is transformed by the effect of the recipes received. Accentuating its taste due to long cooking times, and intensifies its nuances after drying in the sun.”
Some of the most prestigious international chefs have prepared these recipes based on Abalone to delight our palates.
GMA was founded in the year 2003, starting as a spin-off of the University of Santiago de Compostela. This project was awarded the First Prize in the 3rd Concurso de Iniciativas Empresariales (Business Initiatives Contest) of the University of Santiago de Compostela in the category of Technology-based projects.
From then on, the main landmarks of the company have been the following:
Currently we have for sale the first harvest of the nº 4 Abalone caliber and we have production heads the nº 3 and 2. Unit prices vary depending on the caliber in question.
We send our product to address through SEUR cold. Sending occurs in less than 24 hours.
Abalone comes alive establishment in a packaging that prevents cold chain breaks. Abalone will remain alive and in good condition for 6 days from coming out of their natural environment, and should be stored in a refrigerator at a temperature between 2 and 8 ∘C.
We recommend maintenance in cold storage in the same shipping packaging.