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.
HOW TO CLEAN AN ABALONE
ABALONE FOR SASHAMI
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.
SHORT BOILS
- Fried o breaded: Abalone should be baked at 160° o 170°C or until it is golden (it should have been previoulsy cut in in small slices)
- To sauté we use a torch and give them a strong heatstroke at 180 ° C or until they are golden (abalone should be cut in small slices)
LARGE BOILS
Steamed abalone in vacuum pack:
- at 80° for 4 hours (making small horizontal or vertical incisions to break the fibers). Then bake at 18o°C for 3 minutes. This way we will obtain a soft flavour.
- at 70° for 12 hours (making small horizontal or vertical incisions to break the fibers), we will obtain a soft texture. Steamed for 30 seconds. We will obtain a concentrated flavour.