Description
A univalve mollusc with a flat, smooth, pale, oval shell, containing a large muscular foot with a bright green frill or lip.
It’s found along Australia’s southern coast, off Victoria, South Australia, northern Tasmania and Western Australia.
The most common aquaculture Abalone species, it’s farmed mainly in South Australia, (although Victoria and Tasmania have some farms) and is often harvested at 3 years of age and sold as ‘cocktail’ Abalone.
Price
One of Australia’s most highly valued fisheries products, live it often retails for around A$100/kg. Farmed ‘cocktail’ Abalone is generally less expensive than wild-harvested Abalone.
Relations
There are 18 Abalone species in Australian waters including Blacklip Abalone, Tiger Abalone (a hybrid of Blacklip and Greenlip), Brownlip Abalone and Roe’s Abalone. New Zealand Paua is also an Abalone.
To Buy
Available in the shell (live or frozen), or as meat (frozen and vacuum-packed, or dried).
To Store
Abalone can be kept live for up to 3 days if stored in a deep-sided bucket covered with a hessian sack soaked in water and kept in the coolest part of the house. Alternatively, refrigerate for 2-3 days or freeze for up to 3 months below -18°C.
To Cook
Average yield is 35%.
Use a short-bladed knife to slide around the edge between the flesh and the shell, remove meat and cut off intestine (the small sack attached to the underside). Rinse and dry.
Cut off the small piece of gristle at the head end (next to the small antennas), trim off the frill and lip, turn over and cut a thin layer off the surface of the foot where it attached to the rock; trim all surfaces of any dark material.
Under cold running water, using a small paring knife, scrape off the brown film remaining on the sides. Slice horizontally and tenderize by placing between two freezer bags and beating lightly with a meat mallet.
Abalone’s main feature is its firm texture; it is low in oil and has a medium flavour and moisture. It is best cooked very quickly over a high heat (for just a few seconds) or braised very slowly (for up to 6 hours, depending on size).
Cooking Methods
Steam, poach, pan-fry, stir-fry, barbecue, braise, raw (sashimi). The cleaned shell can be used as a cooking vessel, especially if steaming, and as a serving vessel.
Goes Well With
The meat absorbs flavours well during cooking and is usually paired with simple flavours such as pan-frying in butter and parsley with a squeeze of lemon, or braising in oyster sauce with garlic and ginger.
Imports
Dried and canned from New Zealand and Asia.
