Description

     Greenlip abalone has a green lip, tender meat, savory juice, rich flavor, and a springy texture. It is suitable for boiled, stir-fried or sashimi. It is especially best in stewed soup. It is the most popular abalone species in southern country and Hong Kong diners.

Defrosting: Frozen abalone should be thawed slowly. Under no circumstance should abalone be force-thawed in hot or warm water or in a microwave. Ideally, thaw abalone in a normal refrigerator, at room temperature, or in icedand salted water. Once abalone is thawed, wash product thoroughly in cold, fresh water prior to shucking

Shucking: Rest the front of a spoon or spatula against the muscle attached to the inside top of the shell. Move the spoon or spatula inward, cutting the connecting muscle close to the shell.

Trimming: Remove the meat from the shell and then use a sharp knife to remove the hard mouthparts and trim the gut away.

Cleaning: Wash the shucked meat and cook as required

Cooking Method 1:
     Slice thin and serve raw with dipping sauce – either ponzu or soy sauce

Cooking Method 2:
     Lightly steam abalone in steamer or place back in clean shell and steam by placing a small amount of water in a saucepan and covering with lid. Making sure water doesn’t get into the shell and steam for about 2-3 minutes until meat becomes soft but before it starts to curl. Serve in shell with dipping sauce

Cooking Method 3:
     Get a very hot pan. Coat the abalone in oil . Flash fry for about 1 minute and serve with dipping sauce