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The Preparation &
Recipes |
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Cooking and Preparation recommendations for farmed abalone
Farmed abalone are very tender and require minimal cooking.
Separate the mussel from the shell and clean off viscera (gut)
as indicated below. Clean
shell if used for presentation. |
Methods
Marinating:- Abalone may be marinated
for two or more hours before cooking. Recommended ingredients are
ginger, wine or sherry, soya sauce, salt, pepper and cornflour.
Steaming:- After steaming for the
recommended time, many ways of presentation are possible. Steaming
time is very important and below is an approximate guide.
Overcooking may toughen the texture and reduce the size. |
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Size in mm of shell |
Steamed in shell time |
Steamed meat only |
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45-55 mm |
3 minutes |
2
minutes |
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55-65 mm |
3-4 minutes |
3
minutes |
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65-75 mm |
4 minutes |
3
minutes |
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75-85 mm |
5 minutes |
4
minutes |
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Click on the
following photos for a closer look at the delicious recipes |
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Chinese style
marinated & steamed in shell |
Steamed and
served with sushimi sauce |
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Sauce
variations:-
1. Chinese style sushimi sauce, made of soya sauce, ginger,
garlic, wine or sherry, added before serving.
2. Any other seafood sauces - eg. Concentrated fish or chicken
stock, wine, sherry or vermouth and other herbs and cooked
with cream as a thickener.
Stir frying:- Better with smaller abalone eg. 40-55 mm. If
larger are used it may be necessary to slice thinly. Cooking
time is critical and it may be necessary to cook the
vegetables separately before adding the abalone. |
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Steamed &
served with vermouth & cream sauce |
Stir fried
with snow peas and Chinese mushrooms |
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Braising:-
Larger abalone may be more suitable and braising brings
out the best flavour and texture. Clean and marinate. Heat in
wok a small amount of oil, ginger and garlic. Bring to boil.
Add the marinade which has been drained from the abalone and
fish or chicken stock. Bring to boil. Add abalone and heat
until boiling. Simmer for 6-7 minutes. Thicken the sauce with
cornflour, cream or serve with spring onions, coriander etc.
Braised abalone with prawns and pasta sauce. Variations
can be made with different sauces, herbs & spices eg. seafood,
pasta, green Thai curry. |
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Braised
abalone |
Finely sliced
abalone meat cooked quickly in broth at table |
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Cleaning the abalone |
Step 1
Place a thin fillet knife against the inside of the portion of the
shell and move it inward cutting the muscle attachment close to the
shell.
Step 2
Carefully remove the meat from the abalone shell.
Step 3
Trim the head, gills & viscera. Place the knife just forward of the
point where the meat was attached to the shell and cut at a 45° angle.
Step 4
Cut the meat across the grain but not quite in half for a butterfly
cut.
Step 5
To tenderise lightly pound the meat a few times on both sides with a
bread knife. |
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Southern Australian Seafoods Pty Ltd
PO Box 2516 Port Lincoln South Australia 5606
abalone@saseafoods.com.au
Tel. +61 8 8684 3597
Facsimile +61 8 8684 3651 |
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