Fresh Abalone in Shell

Whole abalone, shucked to order and left in the shell. The meat is dense, subtly sweet and prized for its tender, gently chewy bite — a natural centrepiece for a banquet table.

Why you'll like it

• Whole and in the shell, so nothing is lost
• Dense, sweet meat with a clean finish
• Steam, braise or grill, it holds together
• High in protein and low in fat

In the kitchen

Steam whole with garlic and ginger, braise slowly in a savoury sauce, or slice thinly and sear quickly. Score the meat lightly before cooking to keep it tender.

Storage

Keep refrigerated at 0-4°C and cook within 2 days. Best enjoyed fresh rather than frozen.