Kitchen Preparation

We recommend that your abalone are refrigerated on arrival and prepared for cooking as soon as possible.

Step 1

Piercing the center of the flesh with a small sharp knife will relax the muscle and ensure maximum tenderness.

Step 2

Remove the flesh from the shell; this can be done with a spoon or pressing the pad of your thumb along the shell (front to back) under the muscle.

Step 3

Cut away the gut from the flesh and clean. At this stage your abalone can be used immediately or refrigerated in an air tight container for 3-4 days.

Step 4

Clean and rinse the shells for presentation or as a memento, a light rub with olive oil will highlight the iridescent colour.

Step 5

Try one of our recipes and prepare yourself for a taste sensation like none other!!