Abalón by GMA at Madrid Fusión 2016
Abalone by GMA in Madrid Fusion 2016. This year saw the fourteenth edition of the International Congress of Gastronomy Madrid Fusion held a...
02 January, 2016
Abalone, belonging to a gasteropod mollusk family is highly valued for its meat. The mollusk resembles the human ear due to its form and using a bit of imagination. For this reason it is also called sea ear.
On the outside it has a rough texture whereas on the inside it has a wide range of colours as well as small marks. In its natural environment it feeds on seaweed, far from star fish and crabs, its natural predators.
It only has one shell and is stuck to sea rocks.
ABALONE, A DELICACY OF THE SEA
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.
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COOKING TECHNIQUES
In order to prepare the Abalone, some knowledge is needed. Learn here all the techniques to produce this delicacy, from cleaning, cooking and vapors.
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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 INFOABALONE IN OUR CULTURE FARM
SUSTAINABLE ABALONE FARMING AT ALL STAGES
Abalone, belonging to a gasteropod mollusk family is highly valued for its meat. The mollusk resembles the human ear due to its form and using a bit of imagination. For this reason it is also called sea ear.
On the outside it has a rough texture whereas on the inside it has a wide range of colours as well as small marks. In its natural environment it feeds on seaweed, far from star fish and crabs, its natural predators.
It only has one shell and is stuck to sea rocks.
DIET
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.
BIODENSITY
At all stages we care of many factors, such as biodensity spaces so that our abalones have adequate space for optimal growth.
MINIMAL STRESS
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.
CHEFS OPINIONS ON ABALONE
CHEFS – TOP RECIPES
Some of the most prestigious international chefs have prepared these recipes based on Abalone to delight our palates.
- All
- abalone a feira
- abalone recipes
- abalone tartare
- brined abalone
- Recetas Abalón Chefs
Abalone is considered the most exclusive seafood in the world
NEWS
Abalón by GMA at Salón de Gourmets 2016
Abalone by GMA at Hall of Gourmets 2016. This year the company GMA has participated in the 30th edition of the Salon de Gourmets, internati...
03 April, 2016
GALICIAN MARINE AQUACULTURE
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:
- 2003 GMA was founded. The Galician Regional Ministry for Social Affairs, Employment and Labor relations distinguishes GMA as Technologically-based Entrepreneurial Initiative.
- 2004. The Project for abalone comprehensive growth in A Piela (Muros) is considered a Social Strategic Concern by the Council of Muros. This year GMA starts carrying out the necessary steps in order to obtain all authorizations and licenses.
- 2006. The Galician Regional Council grants GMA the status of Sectorial Project of Supra-municipal significance. Furthermore, GMA becomes one of the co-founding members of the Galician Biotechnological Cluster.
- 2006-2009. All required authorizations and licenses are obtained.
- 2011. The culture farm for abalone is built.
- 2012. The culture farm starts to operate. GMA becomes a member of the Galician Aquaculture Cluster, ANFACO and APROMAR.
COMMERCIALIZATION
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.
| Caliber | mm. | |
| Nº4 | 60-62 | |
| Nº3 | 65-72 | |
| Nº2 | 75-82 | |
| Nº1 | 85-92 | |
| Nº0 | +95 |
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.
CONTACT US
Lugar de A Piela s/n
Tal de Abaixo
15289. Muros. A CORUÑA
Sales: 673053254 bekiu@gmaquaculture.com
PR & Communications: 697687408 ainara.ballesteros@gmaquaculture.com
Quality, production: 981936328
gma@gmaquaculture.com