How to Clean and Prepare Fresh Abalone

Ingredients

• 1 Fresh whole abalone (In the shell, alive)
• Salt (For scrubbing the surface)

Steps

1. 1

   Clean the surface of the abalone using a brush and salt to remove any black film or debris from the meat and the edges of the shell.

2. 2

   Identify the thinner end of the abalone shell where the meat is less tightly attached.

3. 3

   Insert a flat spatula or a sturdy spoon between the meat and the shell at the thinner end, keeping the tool pressed against the shell to avoid damaging the meat.

4. 4

   Firmly slide the tool toward the center to sever the adductor muscle and pop the abalone meat out of the shell.

5. 5

   Locate the internal organs (viscera) attached to the meat. Carefully trim them away using a knife or kitchen shears, being careful not to puncture the gut if you intend to discard it.

6. 6

   Locate the mouth/teeth area at the tapered end of the abalone meat. Make a small incision and squeeze or cut out the hard beak and the attached red 'teeth' or esophagus.

7. 7

   Rinse the cleaned abalone meat under cold water before slicing for sashimi or cooking.

Notes

The internal organs (liver) are edible and often used in Korean cuisine for porridge (Jeonbok-juk), but they must be very fresh. Be careful when shucking as the shell edges can be sharp.

Nutrition per serving

• seafood
• abalone
• technique
• preparation
• raw
• korean