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.
Once the foot is released, carefully peel the meat away from the shell.
Using a sharp knife remove viscera and roe from the meat.
Cut out the mouth with scissors – or it will pop out if you push it downwards towards the foot.
Trim the frill from the external edges of the foot of the abalone.
Scrub the surface of the abalone and rinse under tap water.
For sashimi or stir fry, slice into thin 2mm strips across the abalone’s small dimension.
Remove the abalone foot from each slice.
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.