Versatile
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. The liquid in the can or pouch is full of natural abalone flavour and can be reserved for use in sauces, soups, or braises to enrich your recipes.
Warm and sliced in a broth
Drain and reserve the brine from the can or pouch. Remove abalone and slice the meat thinly across the grain into strips about 2 mm thick. For best results, either add the slices to the hot broth just before serving, or arrange the cold slices in individual bowls and pour the hot broth over the top to gently warm them through.
Warm, sliced and seared
Remove the abalone from the can or pouch (reserve the brine). 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.