Description

Abalone is low in oil with a subtle flavour and firm texture. Greenlip has a slightly stronger flavour than Blacklip. It’s best cooked very quickly over a high heat (for just a few seconds) or very slowly over a low heat (for up to 6 hours, depending on size). The meat absorbs flavours well and can be braised, steamed, poached, pan-fried, stir-fried, barbecued or eaten raw (sashimi). The meat can be cooked (especially steamed) in the cleaned shells, which also make good serving vessels. The firm texture means it can be substituted for Squid, Octopus or Cuttlefish in some recipes.