Can you still eat abalone if it turns red?

In general, whether a red-colored abalone is still edible depends on the specific cause and condition of the discoloration. If in doubt, it is recommended to avoid consumption. The detailed analysis is as follows:

If the red color appears due to the addition of red seasonings such as soy sauce or red wine during cooking, or if the abalone naturally turns red when heated due to its variety, and the flesh remains firm, has no unpleasant odor, no slime, and shows no signs of spoilage, then it is generally safe to eat. This type of red coloring results from external factors or inherent characteristics of the species and does not compromise the safety of the abalone. It can be safely consumed after thorough cooking.

However, if the abalone turns red without being cooked or without the use of red seasonings, and especially if accompanied by soft or mushy texture, sliminess, foul fishy odor, or mold spots on the shell, it should not be eaten. This kind of red discoloration is often caused by bacterial or fungal growth due to spoilage, or prolonged storage after the abalone has died. Consuming such abalone may irritate the gastrointestinal tract and lead to discomfort such as abdominal pain and diarrhea, posing health risks.

When purchasing abalone, choose live specimens—fresh abalone have shiny shells and retract their bodies when touched. Store them in a cool environment and avoid leaving them at room temperature for extended periods. When noticing red discoloration, first check for signs of spoilage; if uncertain, it's best to discard the abalone. Always ensure abalone is thoroughly cooked before eating, avoiding raw or undercooked consumption to minimize health risks.