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"