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Preparing Abalone Meat

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

Scrub the surface of the abalone and rinse under tap water

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..

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