The abalone is a univalve gastropod mollusc which lives in a single, brownish, ear-shaped shell which has a beautiful pearly interior. It is about 15 cm (6 inches) across and is found in warm seas throughout the world. The foot, the broad adductor muscle by which it clings to rocks, is edible with a mild flavour and chewy texture. Its tough meat needs to be tenderised by pounding. It can either be sautéed for 20-30 seconds or cooked slowly for a great deal longer. It is used widely in Japanese and Chinese cuisine and is found throughout the Pacific. Smaller European abalone from the English Channel are called ormers. In Australia they are known as muttonfish and in New Zealand paua. Varieties include pink, black, red and southern green.