Larger abalone is preferable for sashimi preparationBrush abalone clean.
Scoop abalone out of the shell with a butter knife.
Cut “head/mouth area off of the abalone meat. There is no reason to trim the outer edges of the abalone meat (darker edges).
Rinse the abalone meat.
If possible, it is best to store the abalone meat in the refrigerator for a few hours so the abalone meat has time to naturally relax.
Cut abalone meat into thin slices.
Serve well chilled with wasabi paste on the side.
For more information about our products, pricing and availability of different sized abalone please contact our sales department at sales@americanabalone.net
Abalone Recipes:
Contact American Abalone Farms
The farm is open every Saturday from 10 AM to 2 PM for direct sales to the public.
The farm is not open for tours.
Mailing address: P.O. Box 254, Davenport, CA 95017
Physical Address: 245 Davenport Landing Road, Davenport, CA 95017
Contents © American Abalone Farms