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Step 1
Slip your abalone iron into the thin flat front away from the spiral. Push hard when you meet strong resistance and pop the abalone's foot loose from the shell until it is only held in place by organs and tissue.
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Step 2
Pull the back of the abalone toward you gently so that you don't rupture any of the internal organs. It should largely separate on its own and only require trimming at the back with a small sharp knife to get it free.
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Step 3
Wash the muscle with running water and scrub off the black membrane. There will be some traces remaining that is usually trimmed in the case of sashimi and cooked separately.
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Step 4
Find the part that looks pinched together and contains the raspy tongue. Cut this part out in a "V" shaped section with a sharp knife. Trim the remaining membrane and edges until you have only clean muscle remaining.
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Step 5
Prepare the abalone as shashimi if desired. Make slices 2 to 3 mm thick by pulling a sharp knife toward you in a single motion.
