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). 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. The number of abalone species recognized worldwide ranges between 30 and 130 with over 230 species-level taxa described. The most comprehensive treatment of the family considers 56 species valid, with 18 additional subspecies.
| Abalone Temporal range: | |
|---|---|
| Living abalone in tank showing epipodium and tentacles, anterior end to the right. | |
| Scientific classification | |
| Domain: | Eukaryota |
| Kingdom: | Animalia |
| Phylum: | Mollusca |
| Class: | Gastropoda |
| Subclass: | Vetigastropoda |
| Order: | Lepetellida |
| Family: | Haliotidae Rafinesque, 1815 |
| Genus: | Haliotis Linnaeus, 1758 |
| Type species | |
| Haliotis asinina | |
| Species | |
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57, see species section | |
| Synonyms | |
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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.