«

»

How to Clean Abalone

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

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

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

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

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

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.


Cleaned Abalone

Cleaned Abalone

6. A whole, cleaned abalone ready to slice or chop and cook.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
10
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend