Abalone is a large, edible sea snail of the genus Haliotis, found in coastal waters worldwide, with the most prized varieties coming from the Pacific. Its ear-shaped shell holds tender, mildly sweet meat that toughens quickly if overcooked, so it is usually sliced thin and cooked briefly, or eaten raw after light pounding to tenderize it. Common preparations include sauteing, braising, steaming, and serving raw as sashimi with citrus or vinegar-based sauces. Abalone is especially prominent in Chinese cooking (braised with mushrooms, or in hot pot) and Japanese cooking (sashimi, sushi, and noodle dishes). Because wild stocks have declined from overfishing, most abalone sold today is farmed, which tends to have a milder flavor and texture than wild-caught.