What is Abalone..?
Abalone is one of the most prized sea delicacies worldwide. Farming of abalone began in the late 1950's and early 1960's in Japan and China. A very rapid development of abalone cultivation has taken place in the 1990s and it is now widespread in many countries including USA, Mexico, South Africa, Australia, Japan, China, Taiwan, Ireland, Iceland and others. The largest cultured abalone producer in the world is China with over 300 farms and a total production of approximately 3500 tons, mostly H. supertexta.
Structure of abalone shell......
The shell of the abalone is exceptionally strong and is made of microscopic calcium carbonate tiles stacked like bricks. Between the layers of shells is a clingy protein substance. When the abalone shell is struck, the tiles slide instead of shattering and the protein stretches to absorb the energy of the blow. Material scientists around the world are studying the tiled structure for insight into stronger ceramic products such as body armor.
harvesting......
*Australia
*California
*New Zealand
*South Africa
*Channel Islands
*Farming
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.
And thats all about Abalone.
0 comments:
Post a Comment