Natural abalone

Published by Marta on 25/08/18

The sea ear or abalone (it has more names but these are the best known) is, at present, one of the most appreciated seafood. There is everywhere, in Galicia the haliotis tuberculata, but the most appreciated variety is the Japanese, the haliotis discus hannai. This variety is the one grown in the Muros-Noia estuary in a GMA farm (Galician Marine Aquaculture) and is the one we use in this recipe.

It is a seafood with a tough and leathery meat similar to that of octopus, so before cooking it you have to break the fibers to make it edible. It can be used for shashimi, or do with short cooking, or slow and long cooking at low temperature.

In this recipe, being the first time I prepared and tested it, I opted for the simplest, steam cooking. And I left it natural to find out how it tasted. The result in terms of cooking was correct but in terms of taste, quite disappointing. It doesn’t taste of anything. But this is a personal appreciation, I’m sure that in other recipes will be very tasty. I just do not understand how a seafood is so appreciated that, on its own, it does not taste like anything. I expected it to be tasty like any other of the most typical seafood here and much tastier without the need for add-ons.

Ingredients

Servings 1 serve


  • 1 abalone
  • 1 leaf bay
  • salt

Nutrition

Calories: 54kcal | Carbohydrates: 3g | Protein: 9g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 43mg | Sodium: 344mg | Potassium: 128mg | Fiber: 0.1g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 1.8mg

Step by step instructions

  • With the help of a spoon or spatula, remove the meat from the shell.
  • Cut the part of the gonad and wash the abalone well to remove any sand it may have.
  • Make a few cuts vertically along all the meat and then horizontally to break the fibers.
  • Steam for 3 minutes (with a bay leaf in the water) and serve immediately with salt flakes
Oreja de mar - Abalón
Natural abalone

The sea ear or abalone (it has more names but these are the best known) is, at present, one of the most appreciated seafood. There is everywhere, in Galicia the haliotis tuberculata, but the most appreciated variety is the Japanese, the haliotis discus hannai. This variety is the one grown in the Muros-Noia estuary in a GMA farm (Galician Marine Aquaculture) and is the one we use in this recipe.

It is a seafood with a tough and leathery meat similar to that of octopus, so before cooking it you have to break the fibers to make it edible. It can be used for shashimi, or do with short cooking, or slow and long cooking at low temperature.

In this recipe, being the first time I prepared and tested it, I opted for the simplest, steam cooking. And I left it natural to find out how it tasted. The result in terms of cooking was correct but in terms of taste, quite disappointing. It doesn’t taste of anything. But this is a personal appreciation, I’m sure that in other recipes will be very tasty. I just do not understand how a seafood is so appreciated that, on its own, it does not taste like anything. I expected it to be tasty like any other of the most typical seafood here and much tastier without the need for add-ons.

Ingredients

Servings 1 serve


  • 1 abalone
  • 1 leaf bay
  • salt

Step by step instructions

  • With the help of a spoon or spatula, remove the meat from the shell.
  • Cut the part of the gonad and wash the abalone well to remove any sand it may have.
  • Make a few cuts vertically along all the meat and then horizontally to break the fibers.
  • Steam for 3 minutes (with a bay leaf in the water) and serve immediately with salt flakes
Oreja de mar - Abalón
Nutrition Facts
Natural abalone
Amount Per Serving
Calories 54 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 43mg14%
Sodium 344mg14%
Potassium 128mg4%
Carbohydrates 3g1%
Fiber 0.1g0%
Protein 9g18%
Vitamin A 50IU1%
Vitamin C 1.7mg2%
Calcium 20mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.