Breeding Ezzo Abalone (Haliotis discus hannai)

There are about 100 abalone species in the world. The FAO have prepared a training course on the artificial breeding of the Ezzo Abalone (Haliotis discus hannai).

From the introduction:

Abalones have been long considered as a valuable fishery product. From as far back as 1880 until 1952, studies were mainly focussed on its habitat, taxonomy, spawning season, breeding, feeding habits, and growth. Throughout this period studies were also concentrated on artificial propagation and rearing methods suitable for selected areas, as well as on transplanting and releasing adult abalones to potential on-growing sites.

In the 1960’s, on the basis of successful seed rearing experiments, studies were conducted with the view to produce seeds on an industrial scale. These studies, eventually succeeded in the establishment of a seed production system.

Maritime countries have given priority to aquaculture development with the objective of preserving and increasing their natural resources. It is in line with this aim that the Democratic People’s Republic of Korea (DPRKorea) has embarked on an intensified development of numerous aquatic resources. The suggested method of abalone culture is to release hatchery-bred juveniles into natural waters and allow them to grow mainly on natural feed organisms. This method fully considers the fact that it takes 3 to 4 years for abalones to attain the desired marketable size. However, due to the increasing demand of the high valued gastropod, a number of land-based intensive farming techniques have been developed.

The Korean-US Aquaculture note that Halotic discus hannai is one of the most common species cultured in Korea. The species, sized 120~180mm in shell length, spawn in June to July. It is this foot which is the edible part of the animal and is considered a great delicacy by a number of Asian cultures. High prices are paid for abalone meat, which constitutes between 28 to 46% of the abalone’s live weight (depending on season and location).

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