Natural abalone

Abalone (it has more names but these are the best known) is currently one of the most appreciated seafood.

Course Appetizer, First dish

Cuisine Galician

Keyword abalone, abalone

Prep Time 10

Cook Time 3

Total Time 13

Servings servings

Calories 102.31kcal

Ingredients

1 abalone
1 leaf bay
salt

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 the entire length of the meat and then horizontally to break up the fibers.
Steam for 3 minutes (add a bay leaf to the water) and serve immediately, with a few flakes of salt.

Video

Notes

Abalone (it has more names but these are the best known) is currently one of the most appreciated seafood. There is it everywhere, in Galicia the haliotis tuberculata, but the most appreciated variety is the Japanese, the haliotis discus hannai. This variety is the one that is grown in the Muros-Noia estuary in a GMA (Galician Marine Aquaculture) farm and it 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 made with short cooking, or slow cooking at a low temperature.

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

Nutrition