How to Prepare Abalone

Abalone is attached to its shell via a solid round muscle.

1. To release the meat and not damage it, a wide wooden spatula or spoon comes in handy.
2. Once out, cut off and discard the dark sac of guts, the rubbery dark lip around the edge of the abalone, and the tough outer skin. Scrub the abalone clean and cut off any remaining black stuff around the edges.
3. The cleaned meat now needs to be tenderized, usually by pounding it whole or as thick-cut steaks. Like calamari, it can be made tender with long, slow braising. Usually, the tenderized steaks are cooked gently and quickly in a buttered skillet. It can also be eaten raw.