Eyrewoolf can and pouch abalone are ready to eat with the meat cooked to a smooth and tender consistency. Preparation methods depend on how you want to serve the abalone, noting that the best results for hot formats are obtained by only cooking the abalone until it is just heated through.
Warm and sliced in a broth
Remove the abalone from the can (after draining the brine), or remove the abalone from the pouch Thinly slice across the abalone’s small dimension into thin approximately 2mm strips. Then either place the strips into the broth immediately before serving, or lay out the cold slices separately into each individual serving bowl and pour the hot broth over the slices.
Warm, sliced and seared
Remove the abalone from the can (after draining the brine), or remove the abalone from the pouch. Thinly slice across the abalone’s small dimension into thin approximately 2mm strips. Briefly sear the abalone on each side (until golden brown) on a lightly oiled hot saucepan or hotplate.
Warm and whole
This can be achieved by adding the abalone at the end of cooking a broth as described in 2, or slowly heated in the can. To heat in the can – leave it closed and remove all labels. Place the can horizontally into a pot of water so that it is fully submerged. Heat the water and simmer gently for about 20 minutes. Remove the can from the water with a pair of tongs and run under cold water until it is cool enough to handle. Open the can, drain the brine and prepare as desired.
The abalone may also be stewed slowly for over 3 hours, lightly simmering in a broth which encourages the abalone to absorb flavour and colour.