Culinary Suggestions

Texture
 Firm in raw, tender in cooked
 Since our "kona abalone " is rich in collagen, has very unique texture.
 But, do not heat too much, exsessive heat makes their meat firm.
Preparation
 Wash enough with tap water to remove mucus.
 Optionally, add salt and brush to remove mucus and black ink. Adding salt makes meat firm.
Small sized abalone
  In the soup, Braised in sake or wine, BBQ
Middle sized abalone
  Sashimi, Braised in sake or wine, Gratin, Steak, BBQ, Deep fly 
Large sized abalone
  Sashimi, Braised in sake or wine, Gratin, Steak, BBQ, Deep fly 
 

Left; Grilled abalone with peanut turmeric sauce, baby carrots, haricot vert, chilli oil and cilantro

Right; Abalone "Rockefeller"

 

 

Left; Abalone crudo with anchovy caper sauce, heirloom tomato, micro basil, aged balsamic, lemon crema

Right; Abalone Steak

 Abalone steak
 

Left; Abalone Steak with summer vegetables

Right; Abalone Sashimi

Abalone Steak Sashimi

Steamed abalone and uni bowl

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