Top Chefs such as Shinja Fukumoto (Michelin 3 Star), an expert in cleaning and processing of abalone have visited our facilities and prepared our product with excellent feedback.
Among other chefs who have also been able to prepare our Premium product are Angel Leon, David Arauz, Unai Camba, Pedro Roca, Alberto Moreno and Fernando P. Arellano, Two Star Michelin restaurant Zaranda in Mallorca. They have cooked abalone getting multiple presentations of this gourmet product.
Put it in a bowl and add grease, butter or soft oil, place it on the oven and quick hit at 180º approx. This way the taste and texture will be softer.
Another way of cooking it is to scald it in liquid, with or without alcohol (sake) at 90° approx. This way the abalone retains its natural flavour and texture.l.
Steamed abalone in vacuum pack: