TOP AD BANNER GOES HERE

Thursday, December 23, 2010

Abalone : Abalone Recipes and image






Abalone are small to very large-sized edible sea snails, marine gastropod mollusks in the family Haliotidae and the genus Haliotis. Common names for abalones also include ear-shells, sea ears, as well as muttonfish or muttonshells in
Australia, ormer in Great Britain, perlemoen and venus's-ears in South Africa and pāua in New Zealand.
The family Haliotidae contains only one genus, Haliotis. That genus contains about four to seven subgenera. The number of species recognized worldwide is about 100.
The shells of abalones have a low and open spiral structure, and are characterized by several open respiratory pores in
a row near the shell's outer edge. The thick inner layer of the shell is composed of nacre or mother-of-pearl, which in
many species is highly iridescent, giving rise to a range of strong and changeable colors, which make the shells attractive to humans as decorative objects, and as a source of colorful mother-of-pearl.
The flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked in a wide variety of dishes.
The haliotid family has a worldwide distribution, along the coastal waters of every continent, except the Atlantic coast of South America, the Caribbean, and the East Coast of the United States.



The majority of abalone species are found in cold waters, off the Southern Hemisphere coasts of New Zealand, South Africa and Australia, and Western North America and Japan in the Northern Hemisphere.


The species of sea snail which is known in the sea food trade as the "Chilean abalone", Concholepas concholepas, is


from another family altogether. It is not a true abalone at all, but a muricid, or rock snail.
Abalone Recipes.....how:
*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.


*Remove the meat from the shell.


*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.


*Cut the meat across the grain, but not quite in half, for a butterfly cut.


*To tenderize, lightly pound the meat a few times on both sides with a broad knife.


*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.


*Serve two cooked two-inch petite abalone placed in the shell for a nice presentation.


*Serve three cooked, three inch petite abalone with fresh pasta and vegetable garnish.
 If you want to more,then click the link bellow:

**** Kinds of  Abolone....
****More image of Abolone....

0 comments:

Post a Comment