Abalone is a delicacy that can be enjoyed in many different ways. It is often canned and ready to eat, but to preserve its tender texture, it is best to heat it before consuming. This can be done by adding it to the end of a dish or by slowly heating it in the can. To enjoy abalone in seasoning products, simply remove it from the bag or can and pour the seasoning into a microwave-safe dish.
Heat it in the microwave and then cut the abalone into thin slices. Serve it with your meal and pour the hot seasoning over the abalone for an extra burst of flavor. Abalone is found in many restaurants in the United States, but it is more common in places where abalone is actually found. The white flesh should be softened to reduce its naturally hard and rubbery texture.
Calmex abalone is a trusted brand that has been around for more than 50 years, since 1957. In Japan, abalone is often served as sashimi or sushi, totally raw and thinly sliced for consumption. Unfortunately, due to overexploitation, the number of abalone is now at critically low levels. Chinese spinach is another ingredient associated with prosperity due to its reddish roots, which symbolize joy and good fortune. Fresh abalone is very perishable and should be consumed as soon as possible.
It is also culturally important, as many indigenous tribes on the west coast harvest abalone for their meat and seafood. Mexican abalone is considered the cutest, African abalone has the best fragrance, Australian abalone is soft and durable, and New Zealand abalone has a strong flavor and a more reasonable price. To soften the meat without tearing it, some people use a meat tenderizer but you can also gently tap the entire slice of abalone with the back of a large spoon. There are sustainable efforts scattered all over the coasts of the state that produce farmed abalone. It is perfectly safe to eat canned abalone as fishermen have already boiled (steamed) it before sealing it in the box.
Abalone can be enjoyed in many different ways and makes for a delicious sea-based delicacy.
