Australian Abalone

• Our medium abalone are farmed. Large and XL are wild.
• Firm, sweet and buttery meat with stellar reputation amongst gourmets.
• Every shell has a gorgeous mother of pearl interior.

Abalone (sometimes known as ormer) is a fabulous food, which explains the price. It also lies behind the historic decimation of stocks in many areas before regulations enforced common sense. Abalone is now protected almost everywhere.

We've sold abalone from many parts of the world but our current supply comes from Australia where the regulation and quality are top notch.

You'll need to extract the meat from the shell but we have good instructions on the label and anyway, it's easy peasy - just be sure to use a spoon, not a knife. Then admire its beautiful interior - every shell is an heirloom.

Abalone may be eaten raw - in sushi, it's known as awabi. (They say when eating awabi raw, males are preferable to females. That may be so but so far we haven't mastered sexing them.)

Cooking Instructions:

DEFROSTING : 1) In fridge for 6 hours. 2) In microwave: remove packaging. Be careful not to start cooking it! 3) Under running water LEAVE PACKAGING ON.

PREP: Slide a dessert spoon beneath the meat ("foot"). When you meet the connector, push the spoon into it. Pop the foot out and marvel at the shell. Wash the foot. Now, find the mouth (on edge). Cut it away in a tiny V and pull out the small innards behind it. Tenderising on this size is optional: hammer abalone 3 or 4 times with a big saucepan - not too hard.