Remove abalone from the freezer, separate the pieces and place in refrigerator in an airtight container at 2 to 6ᵒC for at least 24 hours. Extra large abalone require 48 hours.
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..