Abalone has a delicious flavor but must be carefully prepared. It must be tenderized carefully by beating it with a wooden mallet. The taste of abalone is similar to scallops when tenderized before cooking.
- Expert believes that abalone may help prevent and treat debilitating health conditions including arthritis.
- Abalone is highly regarded in Asian cultures for its health benefits and is believed to promote healthy eyes, alleviate colds, reduce fluid retention and improve circulation.
- California Abalone is the variety most generally available, along with the smaller green, pink, and black abalone.
- Australian Abalone (Haliotis Rubra) is a delicious mollusk with a refined flavor that is completely non-fishy.
Abalone Nutrient Content: 100 g (raw abalone)
- Vitamin E: 3.4 IU
- Vitamin B12: 0.6mcg
- Selenium: 38mcg
- Omega-3: 0.49 g
- Magnesium: 40mg
- Sodium: 301 mg
- Protein: 17.1 g
- Calories: 105 g
- Total Fat: 0.76 g
How to Prepare Abalone
- To remove the meat from the shell, cut the connector muscle, then pry out the meat. Trim and discard the viscera, remove dark skin from the foot, and scrub the meat to remove the black coating. Cut steaks against the grain of the meat, and pound each slice.
- To freeze fresh abalone, clean the muscle and cut it into steaks. Wrap steaks individually in freezer wrap and over-wrap with a heavy plastic bag. Freeze no longer than two months. Before use, defrost abalone overnight in the refrigerator. Never defrost at room temperature. To quick-thaw, run cold water over abalone that is enclosed in a watertight wrapper.
How to Cook Abalone
Quick cooking is essential to keeping abalone tender. Heat a frying pan until very hot; add vegetable oil; and cook the abalone about 30 seconds on each side.