🇺🇸
/əˈbeɪloʊz/
🇺🇸
/əˈbeɪloʊz/
🇬🇧
/ˈæbəloʊnz/
🇬🇧
/ˈæbəloʊnz/
Plural
abalones
Abalones are large, colorful sea snails found along rocky coastlines—especially in the Pacific Ocean—known for their shimmering, mother-of-pearl shells and tender, chewy meat. They’re highly valued in cuisine and jewelry, but many species are endangered due to overfishing and habitat loss.
Divers in Monterey Bay must have a license to harvest abalones legally.
The chef seared fresh abalones with garlic butter and served them over saffron risotto.
Abalones cling tightly to rocks using their powerful foot, making them hard to dislodge.
Conservation efforts now restrict abalone fishing seasons to protect dwindling wild populations.
In New Zealand, the native pāua is the local equivalent of the abalone and holds cultural significance for Māori communities.
abalón
Comes from Spanish 'abalón', which itself derives from the Tagalog word 'abulon' (or related Austronesian roots), referring to a type of edible marine mollusk. The term entered English via Spanish in the 18th–19th centuries, especially through Pacific coastal trade and natural history documentation. Examples include abalone (singular), abalones (plural), and regional variants like 'ori' (Māori) or 'pāua' (New Zealand Māori). Core meaning: a large, ear-shaped sea snail with an iridescent shell and prized meat.