Abalones

Dried, smoked, and fresh for local markets. Most abalones are exported either fresh or frozen whole, live abalone for the sashimi market, and for some fresh and frozen steaks for restaurants. Abalone steaks are prepared by removing the abalone from the shell, cutting off the head and viscera, and hand trimming the foot. Asinina and some green abalone are allowed to relax for 24 hours before the final trimming of the foot. This resting period weakens muscle contractions that can damage the flesh during tenderizing. The foot is then sliced horizontally across the grain of the meat. The steaks are tenderized by pounding, with wooden mallets, to break the tough fibers in the meat. The yield of steaks from a live abalone is about 15 percent. The entire flesh of the abalone is edible. Traditional U. S. consumption has been primarily the muscle portion. The gonad, however, is considered a delicacy by the Japanese when it can be removed and eaten immediately from a live abalone. The trimmed muscles remaining after trimming for steak production were historically used for abalone burger production. As the price of abalone meat increased, these trimmings were canned. Today, they are used fresh or frozen in Asian restaurants for soups and other dishes.