How to Prepare Fresh Abalone
How do you get a fresh abalone out of its beautiful shell? Here's all you need to know to attack the challenging task. Keep in mind the sweet rewards. Does this Spark an idea?
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Things You'll Need
- Fresh Abalone
- All-metal Tenderizing Mallet
- Heavy Knife
- Kitchen Utility Knives
Instructions
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1
Put the fresh abalone meat-side down in a bucket covered with water (preferably sea water and kelp), in the shade (presuming you're outside). The abalone will live up to three days in this condition.
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2
Set up a work area for opening and trimming the abalone. It's a messy business. You may want to cover your work surface with newsprint or plastic.
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3
Pop open the shell with a heavy knife. Start at the shallow side and work your way around the shell. Be careful to start at the shallow end; otherwise the guts will spill out (gross) and you may touch the meat with the knife and destroy it.
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4
Switch to a very sharp knife (if your heavy knife wasn't your sharpest) and use a graceful circular motion to remove the guts. They're connected by a small layer of tissue that will come off easily with the circular motion.
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5
Trim off the black "lips" and the tough part of the "foot."
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Dispose of all the guts and lips immediately. Use double trash bags if possible.
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Use an all-metal mallet to pound the meat until it is tender throughout. Hold the mallet with one hand and feel the meat with the other. When the meat feels soft all around, you're done.
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Cut the abalone into 1/4-inch slices.
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Tips & Warnings
Once you've cleaned the abalone, you can put it in a bowl, cover with a dry napkin, and keep it fresh in the refrigerator for up to three days. Never wrap abalone in plastic storage bags; their gases will destroy the meat.
You may want to save the lips if you can use them IMMEDIATELY. You can use them to make a tasty chowder.
You can dive for abalone only with a license (in California it's $16.30 for a fishing license and an extra $12.60 for abalone) and take only four abalone per diver.
Conch is a great substitute for abalone. Prepare it for cooking in the same manner you prepare abalone.
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Comments
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Melyash
Dec 02, 2007
Uh, pop OPEN the shell? it is a one sided shell.... Always check local fishing regulations because they change often. For example the limit is now THREE per day and only a total of three in possession at any one time. In addition there is a yearly limit of 24 abalone per year per person. There are significant changes due to occur to the Abalone regulations in 2008, keep checking California Department of Fish and Game's website for up to date info. -
Melyash
Dec 02, 2007
Uh, pop OPEN the shell? it is a one sided shell.... Always check local fishing regulations because they change often. For example the limit is now THREE per day and only a total of three in possession at any one time. In addition there is a yearly limit of 24 abalone per year per person. There are significant changes due to occur to the Abalone regulations in 2008, keep checking California Department of Fish and Game's website for up to date info.
