Step 1
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.
Step 2
Trim the frill from the external edges of the foot of the abalone.
Step 3
Scrub the surface of the abalone and rinse under tap water.
Step 4
For sashimi or stir fry, slice into thin 2mm strips across the abalone’s small dimension.
Step 5
Remove the abalone foot from each slice
Step 6
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..