Abalone meat has long been considered a delicacy in various parts of the world and some cultures consider it to be a symbol of wealth and prestige. It grows all over the globe, however, Tasmania provides approximately 25% of the yearly world abalone harvest.
Abalone are basically large marine snails which feed on algae. They have a large muscular foot that clings to rocks in the ocean and they’ll usually stay fixed in the one spot. The abalone will grow in respect to the tidal flow in the area and the number of algae drifting past.
There are many ways to cook abalone and a lot of people try experimenting with additional ingredients using different preparation and cooking methods. Personally, I like to keep it simple. It has a delicate flavour and cooks really quickly and if it’s messed with too much the flavour and texture will be buried amongst everything else.
To maximise tenderness during cooking it should be sliced thinly and cooked quickly over high heat. Once cleaned, slice horizontally into 5mm thicknesses. Lightly season with salt and sear in a hot pan with a little oil. Cook for 30 seconds each side, just long enough to create some colour then serve immediately. Leaving it on the heat for too long will cause it to become really tough and dry, and unpleasant to eat. Drizzle with some fresh lemon juice if desired but if it’s your first time I encourage you to try it as is with just a little salt.
As highly praised as the meat is, the shell is also sought after for a number of different uses. They have often been made into jewellery and buttons and have even been used as an inlay for furniture and musical instruments. In coastal areas where abalone are found, it’s not unusual to see them around barbeque areas featuring as ashtrays as well.
It's important to note that there are restrictions and limits in place for catching abalone and these will vary depending which state you’re in. A small amount can be taken from the rocks on coastal areas but a licence is required to actively fish for them.
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