Abalone are received fresh from Australian Government licensed divers, or licensed aquaculture facilities, and the shell and viscera are removed. The removal of the shell and viscera is called ‘shucking’. After shucking, the edible muscle is passed to the washing stage.

The shucked Abalone are carefully washed in warm, salty water. The only additive is salt. The washed Abalone are taken to a grading table where highly trained staff inspect the edible muscle for blemishes and grade the Abalone for size and quality. A constant supply of Abalone from the trim table is maintained to the ‘scalers’. The Abalone are graded and weighed to exacting specifications, and hand packed into cans. All cans are assigned a grade specification that is monitored throughout production.

A brine solution (including colour retention agent, enhancer and phosphate) is added, and the filled cans are conveyed through a steam flow can closer, where a hermetically sealed lid is formed under vacuum.

The cans are retorted for exact times and temperatures to achieve sterilisation, and then cooled quickly. Cooking dates, batch, temperature and pressure data is recorded on production record forms to ensure best practice manufacturing procedures are followed and quality control is assured.

The cooked cans are stored for a minimum 5 day incubation period, inspected, and then passed to labelling and dispatch stations.

Only canned Abalone that proceed through this rigorous manufacturing procedure have the “Austanz” TM Abalone label applied to them.