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. Excluding the hard frilly mantle and dark edges improves tenderness and presentation.
Step 3
Scrub the surface of the abalone and rinse under tap water.
Step 4
Slice across the grain of the abalone muscle. This breaks muscle fibers and ensures a tender mouthfeel. For sashimi, cut paper thin. For stir-fries and other hot dishes, slice into thin strips of about 2 mm – these cook quickly and evenly, preserving the sweet, delicate texture without becoming tough.
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..