I was taught with an old pillow case. you are the first one besides the group of friends i went with that use that method. well done high fives brother.
Another way to tenderise the abalone is to lay it down flat on the lawn and whack it with the flat end of a spade( Shovel ). I cover mine with an old kitchen towel. Excellent video.
Awesome vid. Sadly here in oz we don't get such large ones. But in applying your method even to small abs we're restricted to collecting. Its made a huge difference in the outcome. Cant thank you enough. Its made my collection more worthwhile. Just in knowing that when i do go to cook. Im not going to fuck up these precious collections. Kind regards Sean
Great video. Very Informative. I like that you mention looking for pearls. I got an 8mm round pearl from an abalone in Sea Ranch about 15 years ago. I have never left the black on an abalone before. I will definitely try leaving it on next time. I also like the jeans leg idea. That definitely gives you more control than just wrapping it in a towel. Thank you guys for taking the time to share your knowledge.
You are a man of your word and you said and you will be able to cut it with a plastic spoon and you did. I bet that abalone is delicious I've never had it but I can see that it would be a great seafood to add to your diet thank you for showing all of your old and new sound the way to tenderize abalone
I am 77 I like the way I was taught better. I dove for 20 years. The best I did was 9 7/8 ab - 28 pound Ling. I take my ab iron and free it - leaving the gut bag in shell. Then just use finger to remove bag from shell. Use paper towel to clean - no fresh Water. Then I wrap ab in dish cloth and place it on wood board and pound it 20 times on each side. Small crack in foot is fine. I have the old ab iron - steal leaf spring with bicycle grip with bungee. My wife makes the Best Ablone Hollywood in the World. Three small Abs - made up in casserole . If you want directions let me know. Thanks for sharing - Have Fun.
Perhaps you can try this style i used in South Africa, they must be alive though, once shucked place the Abalone ( Perlemoen in SA ) on a flat rock surface, let the muscle relax it will hang down, when this relaxing occurs take a mallet and beat the muscle hard +- 4 times, in the meantime keep a pot of boiling water cooking on the side, straight away put the beaten abalone into the boiling water for 4 minutes remove from water, a fork should pierce the meat easily and then you can prepare in any recipe of your choice and enjoy a very tender dish of abalone. I do it the French style a French chef gave my dad, braised with butter, white wine, nutmeg and salt and pepper. The abalone juice thickens the sauce and is delicious. Hope those who try it get the same enjoyment me and my family did, my days of diving this delicacy and Cape Spiny Lobster are over now as muscular dystrophy has stopped me from participating but as you’ve done above we can share our experience to lighten the work for others. Enjoy and please keep sharing for us that can’t.
I have never seen an abalone that big in my life, and you call it the small one. ;) The ones I've bought were the size of the palm of my hand or smaller.
Get a pot boil some saltwater throw abalone in shell and all take out after 60seconds then put into ice cold salt water then shuck and clean tender as try it
Put it in hot water for a few seconds then you don’t need any tools to get it out and the hot water tenderise it at the same time lol my tribe been doing it that way for 400 years
Hi guys, I'm from Australia and we have smaller abalone but what I do to make tender is. Plug your sink, boil a pot of water till bubbling, place abalone in sink pour boiled water on them let it sit for 5 minutes drain water clean/gut abalone and cook on BBQ with whatever flavors you want. And should be tender. Try it out & let me know how you go. May need to leave in hot water a little longer as the abalone in U.S are massive. Good luck & happy hunting :)
Blanch to ice bath 45-60 seconds, remove with thumb, pull off gut sack with hand, vacuum pack to store or wrap in towel, lay on timber slab or butchers block and slam squarely with cast iron pan. If you can.
Fresh water makes them go stiff and harden. I shuck them soon as i get home. Scrape the foot or tongue with a spoon and put them in a bowel and leave them sit over night in the fridge. I use the paua blood to clean off anything I missed out the day before. You should be able to touch them and leave your finger indentations in the paua. Try it and let me know how you go
In Tasmania we put them overnight in water To get the blood out of them and then we cut them thin and then Crumb them when we shuck them the guts stay in the shell
all you guys that still hit your abalone or paua (is what we call them in NZ) are living in the stone age.. i would have, cleaned, shucked and tenderised all of them and more in the time that he finished that 1.. try this and tell me how you go for anyone that wants to try it.. fill a pot with water, enough to submerge the abalone whole, best to do 1, 2 or 3 abalone at a time, depending on size. bring the pot to the boil, submerge abalone in the pot and depending on size, if you are catching abalone this size on the vid say between 1.30minute to 2minutes. if around 125mm to around 160mm id say between 30sec to 1minute. use something to pull them out, and what will happen is that the boiling water tenderises the abalone and the meat with a little pull using your hand will just pop straight off. i just pull the guts off by pulling at it, or use a knife and take the tongue out, rinse under clean water to clean the rest and finished. i can usually do around 30 abalone in less than 30minutes. no hitting and no mess.
Yeah nah, just put in boiling hot water for 1 min maybe a little longer for ones that size,then straight into cold water. You can then push you thumb easily through the foot.
Your not on to it. You wasted the gut too. You just let the thing die it will relax and Soften. Those abalone are grand parents. The parents taste better .
Ok I only eat the meat of seafood... this is so gruesome to me. I have to start thinking that plants were alive at some point too. Everything we eat was once a living breathing creature of some sort. Ugh😖
Everyone has there own way to shuck abalone, and you waste too much of the lower lip in my view that doesn't make it wrong just different, cooked right you do not need to tenderise, nor do you need to use your stailess steel shucking iron you can do it with 2 fingers??? but we all have a different way of doing things nothing is wrong just different don't be arrogant!!
thanks for the video shawn. i learned so much from these two videos. i'm gonna try doing this this weekend. and the way you speak with such conviction cracks me up : ) cheers!
I was taught with an old pillow case. you are the first one besides the group of friends i went with that use that method. well done high fives brother.
Tried your way and it is EASY and CLEAN. Done it about 5 times! Thanks
Another way to tenderise the abalone is to lay it down flat on the lawn and whack it with the flat end of a spade( Shovel ). I cover mine with an old kitchen towel. Excellent video.
Yea Shawn! I've struggled with pounding the meat and carving off the black for years...now I'm liberated. Thank you.
Awesome vid.
Sadly here in oz we don't get such large ones. But in applying your method even to small abs we're restricted to collecting.
Its made a huge difference in the outcome.
Cant thank you enough. Its made my collection more worthwhile.
Just in knowing that when i do go to cook. Im not going to fuck up these precious collections.
Kind regards
Sean
Great video. Very Informative. I like that you mention looking for pearls. I got an 8mm round pearl from an abalone in Sea Ranch about 15 years ago. I have never left the black on an abalone before. I will definitely try leaving it on next time. I also like the jeans leg idea. That definitely gives you more control than just wrapping it in a towel. Thank you guys for taking the time to share your knowledge.
So that's how you do it, .... Fine job Mr. Anstine! Yes, I was director at SUHSD..
You are a man of your word and you said and you will be able to cut it with a plastic spoon and you did. I bet that abalone is delicious I've never had it but I can see that it would be a great seafood to add to your diet thank you for showing all of your old and new sound the way to tenderize abalone
"Start off with the little guy" Haha. Awesome video. Definitely trying your technique after my next dive.
just tried it yesterday, never preparing abs a different way than this! thanks for the vid 🤙🏽
Do you have any instructions for how to sew the pant leg back on? It worked good but now Winter is coming on and I'm getting cold on one leg
+tosgem just wear it proudly as a fashion statement.
If you cut one leg off you’ll find it fits perfectly. But be sure it’s the correct leg
Great info Shawn, learnt a lot from your video, keep it coming.
holy shit!! Abalones we eat in Korea are smaller than a computer mouse. That fucking amazes me!!
The abalone in this video are 8 to 10 lbs whole. That give you anywhere from 4 to 5 lbs of meat.
I think there are some called roe's abalone which are only very small like you say. These might be different type
Sheit 7 years late sry bro haha
Just tried your method with smaller Aussie black lips, can’t believe how well it worked👍
Hypothetically, if you wanted to freeze some of the abs to save them, would you want to tenderize it first or after thawing? Thanks!
I am 77 I like the way I was taught better. I dove for 20 years. The best I did was 9 7/8 ab - 28 pound Ling. I take my ab iron and free it - leaving the gut bag in shell. Then just use finger to remove bag from shell. Use paper towel to clean - no fresh Water. Then I wrap ab in dish cloth and place it on wood board and pound it 20 times on each side. Small crack in foot is fine. I have the old ab iron - steal leaf spring with bicycle grip with bungee. My wife makes the Best Ablone Hollywood in the World. Three small Abs - made up in casserole . If you want directions let me know. Thanks for sharing - Have Fun.
Your a great teacher! Thanks for the video, now if we could only go out an get um 🙁
Perhaps you can try this style i used in South Africa, they must be alive though, once shucked place the Abalone ( Perlemoen in SA ) on a flat rock surface, let the muscle relax it will hang down, when this relaxing occurs take a mallet and beat the muscle hard +- 4 times, in the meantime keep a pot of boiling water cooking on the side, straight away put the beaten abalone into the boiling water for 4 minutes remove from water, a fork should pierce the meat easily and then you can prepare in any recipe of your choice and enjoy a very tender dish of abalone. I do it the French style a French chef gave my dad, braised with butter, white wine, nutmeg and salt and pepper. The abalone juice thickens the sauce and is delicious. Hope those who try it get the same enjoyment me and my family did, my days of diving this delicacy and Cape Spiny Lobster are over now as muscular dystrophy has stopped me from participating but as you’ve done above we can share our experience to lighten the work for others. Enjoy and please keep sharing for us that can’t.
Is it best to use let live abalone or frozen when preparing this meal?
Do you have any advice on freezing abalone?
Never had it, interesting, hows it taste?
Holy shit! These creatures look like turtles!
I have never seen an abalone that big in my life, and you call it the small one. ;) The ones I've bought were the size of the palm of my hand or smaller.
I am amaized
Get a pot boil some saltwater throw abalone in shell and all take out after 60seconds then put into ice cold salt water then shuck and clean tender as try it
bout time. Great video, I kept seeing everyone ruin them.
thanks man. I am trying to help people understand how to handle abalone.
Put it in hot water for a few seconds then you don’t need any tools to get it out and the hot water tenderise it at the same time lol my tribe been doing it that way for 400 years
Hi guys, I'm from Australia and we have smaller abalone but what I do to make tender is. Plug your sink, boil a pot of water till bubbling, place abalone in sink pour boiled water on them let it sit for 5 minutes drain water clean/gut abalone and cook on BBQ with whatever flavors you want. And should be tender. Try it out & let me know how you go. May need to leave in hot water a little longer as the abalone in U.S are massive. Good luck & happy hunting :)
Does it taste better if you use pant legs from True Religion jeans versus Levi's?
Don't know that, don't have either jeans. :)
Capt. Ahab wants his trousers back.
Nice ! Thanks Mate in NZ our kiwi paua abalone are not as big
Wow,
They are huge.. where did u buy these big sizes
Blanch to ice bath 45-60 seconds, remove with thumb, pull off gut sack with hand, vacuum pack to store or wrap in towel, lay on timber slab or butchers block and slam squarely with cast iron pan.
If you can.
god I love abalone, when its done right its right up there with crab for me
When you said, "foot," it made me realize you were working with a gastropod.
Am i able to buy such big Abalone? where?
Wow...big abalone.how does it taste?yummy.
Do the abs have to be fresh every time for this method to work? I usually freeze mine after catching because I'm too wiped to cook that day.
Great question
I need to know this info
Fresh water makes them go stiff and harden. I shuck them soon as i get home. Scrape the foot or tongue with a spoon and put them in a bowel and leave them sit over night in the fridge. I use the paua blood to clean off anything I missed out the day before. You should be able to touch them and leave your finger indentations in the paua. Try it and let me know how you go
That's some good eatin abalone
SINGAPORE ONES ARE WAY SMALLER OMG that's huge
In Tasmania we put them overnight in water To get the blood out of them and then we cut them thin and then Crumb them when we shuck them the guts stay in the shell
Mr Anstine, can we keep the bathrooms cleaner at school
Who knew Roger Stone was into his Abalone?
all you guys that still hit your abalone or paua (is what we call them in NZ) are living in the stone age.. i would have, cleaned, shucked and tenderised all of them and more in the time that he finished that 1.. try this and tell me how you go for anyone that wants to try it..
fill a pot with water, enough to submerge the abalone whole, best to do 1, 2 or 3 abalone at a time, depending on size. bring the pot to the boil, submerge abalone in the pot and depending on size, if you are catching abalone this size on the vid say between 1.30minute to 2minutes. if around 125mm to around 160mm id say between 30sec to 1minute. use something to pull them out, and what will happen is that the boiling water tenderises the abalone and the meat with a little pull using your hand will just pop straight off. i just pull the guts off by pulling at it, or use a knife and take the tongue out, rinse under clean water to clean the rest and finished.
i can usually do around 30 abalone in less than 30minutes. no hitting and no mess.
How does one kill an abalone
all so a good way of tenderize it is boiling water and makes for the abalone to come off it shell easier
Yeah nah, just put in boiling hot water for 1 min maybe a little longer for ones that size,then straight into cold water. You can then push you thumb easily through the foot.
Never seen that big
The black part is the tastiest.
@7:29 did you say cut it with a plastic fork... I gotta see this.
Had me at fork
Just leave it in the shell, bring some water to the boil pop in in for a minute and a half, it will pop right out of the shell
Those are freaking massive 🙀
😇
:)
I seen a vid on utube and the guy boiled it looked tender as
here in new zealand we would eat the guts aswell so yummy
How do you eat the guts ? We make cow gut soup 🍜 how you eat it?
You could have sliced it THEN 'tenderize' it. I think it is easier than beating the whole thing.
I thought you just pound it a half dozen times or so...looks like a workout.. LOL
Use a brand new pair of $40 Levi 501s, load an abalone in each leg, pound, then sell them for $100 as "distressed" abalone tenderized jeans!
Chur bro that's one big ass paua
Bro if you leave it rest in the fridge for a few hours it it will go tender no beating or pounding waste of time and energy
Just blanch in boiling water for a minute or 2 size depending hahaha no need to cut your Levi’s and smash your abalone
I’ll show you how to do this in 10-12 hits
*takes 35 😂
Your not on to it.
You wasted the gut too.
You just let the thing die it will relax and
Soften.
Those abalone are grand parents.
The parents taste better .
Ok I only eat the meat of seafood... this is so gruesome to me. I have to start thinking that plants were alive at some point too. Everything we eat was once a living breathing creature of some sort. Ugh😖
Bro,put them into hot water for about a minute then into cold water much easier ...give it ago
Dad💦💦💦👅
35 wacks
Can't you afford a chopping board? Just put it on the dirty ground
Its stupid to eat so large where you can sell it at high price.
that thing is fucking disgusting i will never understand the hype
Dude, you talk too much and keep repeating the same Fing points again and again.............
Everyone has there own way to shuck abalone, and you waste too much of the lower lip in my view that doesn't make it wrong just different, cooked right you do not need to tenderise, nor do you need to use your stailess steel shucking iron you can do it with 2 fingers??? but we all have a different way of doing things nothing is wrong just different don't be arrogant!!
absolutely wrong way to cut an abalone.
WE USE A HAMMER IN NZ PLASTIC BAG AND ALL ????
Charlie Gomez
Keep them on blocks of ice and they will stay fresh for days if you freeze them in salt water make a block
thanks for the video shawn. i learned so much from these two videos. i'm gonna try doing this this weekend. and the way you speak with such conviction cracks me up : ) cheers!
Do the abs have to be fresh for this method to work
Hahaha ur video is hilarious
Great method