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1. Clean abalone by rinsing lightly with freshwater.
Rub abalone foot with salt to remove fluid, assure cleanliness, to
facilitate the contraction of the meat. |
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2. Rinse off salt thoroughly and place abalone in the
foot up position. On the thin edge of the shell, insert a tool such as
a table knife between the meat and the shell and slice until the muscle
is freed from the shell. |
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3. Remove gonads and internal organs. |
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4. Remove the mouth. Wipe meat clean. Clean and
rinse the shell for presentation or as a memento. Rubbing the shell
with olive oil will highlight the color. |
