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OriginGlobal coastal waters, particularly prominent in East Asia and the Pacific coast of North America.
Flavor ProfileMildly sweet, briny, and savory with a hint of umami.
TextureTender when cooked correctly, otherwise can be tough and chewy.
Buy it or make it
Get some
Buy it
Common carton size
On the shelf at your store. Live pricing is coming soon.
Add to shopping listStorage
Store live abalone in a cool, damp place. Once shucked, it must be refrigerated and used quickly.
Nutrition
Cooking Tips
Gently pound abalone meat to tenderize it before cooking.
Don't overcook abalone; it can become tough very quickly.
Slicing thinly against the grain can also help with tenderness.
Pairs With
Garlic and butter
Ginger and soy sauce
Chili and lime
Sake
White wine
Common Mistakes
Overcooking, which results in a rubbery texture.
Not tenderizing the meat sufficiently before cooking.
Also called
Aliases
- Abalonesplural
/abalones