Extracting & Cleaning Raw Abalone Meat

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Published 1989

Abalone meat must be pounded with a mallet before cooking to tenderize it.

Free the abalone meat from the shell by sliding a metal spoon around the edge of the flesh and between the flesh and the shell.
With a swift, sharp movement, push the spoon, rounded side up, under the stem muscle, cutting it from the shell.
Clean the flesh with a small knife by cutting away the viscera attached to it.
Discard the viscera and remove the dark fringe around the meat. Wash the meat, scrubbing off the black mucus with a brush.
Cut the meat into 2 or 3 rounds. Put the slices between 2 sheets of plastic wrap and pound with a cleaver to tenderize. ALTERNATIVELY, butterfly the meat by slitting it lengthwise, opening it out and pounding it flat.

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