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Preparing Seafood For Cooking  - Identifying fresh fish, tips for grilling, broiling and barbequed fish, how to tell if shrimps/prawns are cooked, how to beard & open mussels, how to open oysters & scallops, clam preparation, preparing cuttlefish & squid for cooking, canning seafood times...
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PREPARING ABALONE WESTERN STYLE

Step 1.
Place a thin fillet knife against the inside of the flat portion of the shell and move it inward, cutting the muscle attachment close to the shell.
 

Place a thin fillet knife against the inside of the flat portion of the shell and move it inward, cutting the muscle attachment close to the shell.

Step 2.
Remove the meat from the shell.

 

 

Remove the meat from the shell.

Step 3.
Trim the head, gills, and viscera. To do this lay the abalone the foot side down. Place the knife just forward of the point where the meat was attached to the shell and cut at a 45 degree angle down and forward.
 

Trim the head, gills, and viscera. To do this lay the abalone the foot side down. Place the knife just forward of the point where the meat was attached to the shell and cut at a 45 degree angle down and forward.

Step 4.
Cut the meat across the grain, but not quite in half, for a butterfly cut.
 

Cut the meat across the grain, but not quite in half, for a butterfly cut.

Step 5.
To tenderize, lightly pound the meat a few times on both sides with a broad knife.
 

To tenderize, lightly pound the meat a few times on both sides with a broad knife.

Step 6.
Add some butter to a very hot skillet. You must cook abalone quickly or it will become very tough. Cook for only one or two seconds on each side.
 

Add some butter to a very hot skillet. You must cook abalone quickly or it will become very tough. Cook for only one or two seconds on each side. SERVE IMMEDIATELY

With compliments of FishTech

       

 

 

 

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