I like to share my favorite abalone recipes with you. I start with the most simple of all, abalone sashimi. Serve it chilled as a starter. You can’t go wrong: it is always a big hit among visiting family or friends. There is no cooking involved, but to get it right the following few points are important:
Many brands from all over the world compete for the favour of the consumers with qualities ranging from poor to sublime. For sashimi the big wild caught abalone from Mexico are best, i.e. Calmex or our brand which is California Mexico. The quality is the same; both come from the same waters and same canneries. We suggest you go for California Mexico. We work directly with the fishery cooperatives in Mexico and have a big price advantage over Calmex.
To get the desired typical abalone bite the cut should not be too thin but also not too thick. Pleases see the illustration attached.
Chilled is best
In good sushi bars there are often two versions of abalone sushi on offer
I believe that abalone is better when cooked, like shrimps or processed like caviar. Raw abalone is very hard, has no taste and not worth the high price.
Chill can in the fridge for a few hours before use
Open can and cut meat into bite sized pieces of about 4cm
Don’t cut the pieces too thin; about 3-4mm is best
No cooking or hour long steaming necessary (unless you prefer the abalone to be softer). The abalone has been cooked already. To enhance the taste it is done in the open cans during processing at the canneries of the abalone fisheries cooperatives in Mexico
Up to you. You can do it simple or let your fantast run wild
Champagne is perfect and always welcome. It also enhances the premium value of this starter
Any good dry white wine
Or surprise your guests with a well-chilled rose as a change
If you consider buying other brand abalone look out for the “drained weight”! Standard is 213g. California Mexico has 255g but some cheap offers contain as little as 140g.