Abalone
What is it and Where is it From?
Molluscs are not as popular among seafood lovers as crab and oyster. Abalone are basically ‘marine snails’ (gastropod molluscs) and there are up to a 100 species worldwide, mostly found in the cold waters. Major sources of abalone include coasts of Australia, New Zealand, Japan, South Africa, and Western North America. Pinto abalone is the most famous species from North America.
Now that we know this background information, let us now learn a traditional abalone recipe:
Ingredients:
- Abalone, unshelled (1/2 pound)
- Dry bread crumbs, seasoned ( 1½ cups)
- 2 eggs, beaten
- Milk (2 tbsp)
- Olive Oil (1 cup)
- Ketchup (1/2 cup)
- Horseradish, prepared (1 tbsp)
- Lime juice (1 tsp.)
- Fresh parsley, chopped (for garnish)
How to Cook:
- Start by cutting abalone into steaks, around ¼-inch thick. Place them on a cutting board and use a meat tenderizer to make sure they’re supple. Note that any meat that isn’t white should be cut off. Next, make a sauce with limejuice, ketchup, and horseradish in a small bowl. Place in fridge.
- Now place a heavy skillet over medium heat, and heat olive oil for around 5 minutes. Take a large plastic bag (resealable) and set aside. Take a shallow dish and mix together milk and eggs. Dip the steaks in this mixture, and then place them in the bag. Shake the bag until the steaks are coated with crumbs.
- Finally fry the steaks until golden brown, which will take around 5 minutes. Drain them on paper towels, and then garnish with parsley.
Enjoy with sauce!
This is just a basic recipe, because cooking abalone perfectly is a bit of a challenge. If you follow this recipe, you will definitely have one of the best seafood experience ever.
Fatima M.
Freelance Blogger
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