1. Abalone should be removed from their shell before they die, if possible.
2. To remove the meat from the shell
a. Place the shell in your hand with the head facing towards you.
b. Take an oyster knife or butter knife, place it between the foot and the
c. Keep the knife close to the shell and scape the knife along the shell to
severe the muscle that attaches the meat to the shell. scooping the foot
d. The entrails, (guts) will either remain in the shell or come out with the
abalone meat. Discard viscera. Trim off head/mouth portion at an
angle to avoid losing too much meat.
e. Rinse the abalone and store in the refrigerator.
3. The abalone meat will tighten and become very firm when removed from the
shell. It will naturally relax after a few hours in the refrigerator. This is not
a substitute for tenderization. It is easier to tenderize your abalone after a
few hours in the refrigerator after the meat has had time to relax – become
4. Abalone served as sashimi can be cut up and served either right after it is
removed from the shell or at a later time, although the meat will become less
firm after being refrigerated for several hours.