Wild Caught Abalone
About this item
Removed from the shell and cleaned before freezing, so each piece is ready to cook without scraping or trimming. The flesh is dense and slightly chewy in the best way, with a clean sea sweetness that survives a quick sear. Score the surface in a shallow crosshatch and cook it fast and hot, or slice thin and simmer it slowly until it softens. Overcooked, it turns rubbery; treated with a little care it is one of the better things from cold water.
Key Features
- Shelled and cleaned before freezing, no prep left
- Dense, firm flesh with a clean sea sweetness
- Even thickness so pieces cook at the same rate
- Suits a fast sear, a slow braise or thin slicing
- Frozen separately to keep pieces loose
Product Information
- Net Weight: 2 kg (4.4 lb)
- Storage: keep frozen at -18 °C or below
- Preparation: thaw overnight, score the surface
- Cooking: 90 seconds a side, or braise 45 minutes
- Servings: 6–8 as a main
About this item
Removed from the shell and cleaned before freezing, so each piece is ready to cook without scraping or trimming. The flesh is dense and slightly chewy in the best way, with a clean sea sweetness that survives a quick sear. Score the surface in a shallow crosshatch and cook it fast and hot, or slice thin and simmer it slowly until it softens. Overcooked, it turns rubbery; treated with a little care it is one of the better things from cold water.
Key Features
- Shelled and cleaned before freezing, no prep left
- Dense, firm flesh with a clean sea sweetness
- Even thickness so pieces cook at the same rate
- Suits a fast sear, a slow braise or thin slicing
- Frozen separately to keep pieces loose
Product Information
- Net Weight: 2 kg (4.4 lb)
- Storage: keep frozen at -18 °C or below
- Preparation: thaw overnight, score the surface
- Cooking: 90 seconds a side, or braise 45 minutes
- Servings: 6–8 as a main