Abalone need to the cleaned and tenderised before cooking. You’ll be happy to learn that cleaning abalone (preparing it to be cooked) is a surprisingly easy process and if you’ve never done it before see our technique instructions on how to clean abalone below :
Pry the Abalone From Its Shell
1. Use a wide, flat wooden spatula or similarly thin, blunt tool to pry whole abalone from its shell. (Do this in a sink for easier clean-up.) The abalone attaches to its shell with a solid round muscle at the bottom, everything else is just clinging to the shell. Work open a section between the abalone and the shell, and then work the spatula around and along the shell until the abalone detaches. Push against the shell with the tool rather than the abalone for easiest release and to keep the abalone whole.
Remove the Abalone From Its Shell
2.Once you’ve pried the abalone from its shell, slide it out. Set the shell aside — you can scrub it clean and air-dry it for decorative use, if you like.
Cut Off the Viscera from the Abalone
3.Hold main body of abalone and let viscera (guts) hang down. Use a sharp knife to cut off viscera. Discard viscera (We recommend enclosing it in 2 plastic bags).
Scrub the Abalone Clean
4.Scrub off black film along sides of abalone. You can also cut this off, but it cleans off easily and preserves more abalone meat.
Cut Off the Tough Edges From the Abalone
5.Cut off and discard the curled edges (a.k.a. lips) and the tough, pointed end.
6.A whole, cleaned abalone ready to slice or chop and cook.
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