Seafood Preparation - Abalone Preparation
When preparing your fish and seafood for
recipes, below are some useful tips and information that make life easier!
With a barbeque scraper or similar tool, force blade tip in a thin part of the shell
underneath flesh, moving blade until muscle is freed from shell.
Lift out flesh,
remove intestine and wash well.
Slice off dark heel (sucker pad) or rub it off on a rough
rock.
Slice the flesh horizontally in two, wrap slices in muslin and pound well with
the side of a meat mallet or cleaver until limp and velvety.
Slices can be cut in
thin strips or chopped, depending on cooking method.
See also
Instructions on preparing abalone western style
- Step by Step photos
Seafood Recipes
