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Preparing Abalone In Shell

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.

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