Step 1 & 2
1. If frozen – remove the abalone from freezer, separate the pieces and place in refrigerator in an airtight container at 2 to 6 ᵒC for at least 24 hours. Extra large abalone require 48 hours.
2. Once thawed out – take a large spoon, or the Eyrewoolf shucking tool, insert under the base of the abalone and release the meat from the shell.
Step 3
Once the foot is released, carefully peel the meat away from the shell.
Step 4
Using a sharp knife remove viscera and roe from the meat.
Step 5
Cut out the mouth with scissors – or it will pop out if you push it downwards towards the foot.
Step 6
Trim the frill from the external edges of the foot of the abalone.
Step 7
Scrub the surface of the abalone and rinse under tap water.
Step 8
For sashimi or stir fry, slice into thin 2mm strips across the abalone’s small dimension.
Step 9
Remove the abalone foot from each slice.
Step 10
If you prefer a different texture to the natural springy chew – the abalone can be tenderized. Hit downward firmly on each slice to tenderize ensuring not to tear the meat.