Abalone, Black Lip -
Scientific name: Haliotis rubra
Also known as Awabi (Japan),
muttonfish (Australia), ormer (English Channel), paua (New Zealand)
Pacific coasts (California to Chile), Indo-Pacific coasts (Asia, Japan,
Africa), English Channel, Mediterranean Sea
Description (in water): A large,
ear-shaped univalve mollusk with iridescent shell protecting body and
foot like adductor muscle with which it moves and cling to rocks.
Abalone ranges from 6 inches to 1 foot in length and weighs from 4 to 8
Description (in market): Only the
adductor muscle is edible. The mild, sweet-flavored white meat must be
tenderized to soften the naturally tough, rubbery texture.
Sold as: Fresh steaks; frozen
steaks (from Mexico); canned, either minced or cubed (from Japan);
dried; salted; dried and shredded (called kaiho; from Japan); dried and
powdered (called meiho; from Japan)
Best cooking: It is essential to
gently tenderize the meat by with a rolling pin or mallet. Abalone can
be eaten raw, cubed or cut into strips and prepared as a salad. It is
often briefly sautéed in butter (20 to 30 seconds per side), or seasoned
and lightly coated with flour and egg and pan-fried. Try to avoid
overcooking, which toughens the meat.
Buying tips: Abalone is best
purchased alive, with an adductor muscle that moves when touched. Choose
small specimens that smell sweet rather than fishy. Refrigerate as soon
as possible after purchase; cook within 24 hours.
Instructions on preparing abalone western style
- Step by Step
Information about Abalone from