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A worldwide source for marine aquaculture, focusing on world abalone farming. 
Current abalone 
projects in: 

  • U.S.A. 
  • China 
  • Ireland 
  • Israel 
  • Chile 
  • Uruguay 
  • Argentina 
  • Canada 
  • Peru 
  • Greece 
      Please Note: the images take a while to load but are well worth the wait.  Below are instructions for the proper preparation of abalone.  Click on the Button below the photos to go to the Recipes.

 
Step 1. 
Place a thin fillet knife against the inside of the flat portion of the shell and move it inward, cutting the muscle attachment close to the shell. 
Step 2. 
Remove the meat from the shell. 
Step 3. 
Trim the head, gills, and viscera. To do this lay the
abalone the foot side down. Place the knife just forward of the point where the meat was attached to the shell and cut at a 45 degree angle down and forward. 
Step 4. 
Cut the meat across the grain, but not quite in half, for a butterfly cut. 
Step 5. 
Remove the meat from the shell. 
Step 6. 
To tenderize, lightly pound the meat a few times on both sides with a broad knife. 
Step 7. 
Add some butter to a very hot skillet. You must cook abalone quickly or it will become very tough. Cook for only one or two seconds on each side. SERVE IMMEDIATELY. 
Appetizer Suggestion 
Serve two cooked two-inch petite abalone placed in the shell for a nice presentation. 
Entree Suggestion 
Serve three cooked, three inch petite abalone with fresh pasta and vegetable garnish.