Fresh Whole Abalone In Shell

Whole abalone in their shells, the foot a glossy golden-orange and the mantle a mottled grey-brown with a fringed, beaded rim. The inside of each shell flashes blue-green and pink where the light catches it. They are shown two at a time on a white plate by a window with a roll of paper towel and a pair of steel tongs behind, five arranged on a wide cream plate on a wooden table, and three on a white plate at a stainless counter with minced garlic and sliced spring onion spooned over two of them.

The meat is firm and springy, with a clean briny smell. Scrub the shell and the dark rim, then score the foot lightly so it stays tender. Steam it with garlic, ginger and spring onion as shown, or slice it thin and sear it quickly on each side.

• Whole abalone, shell on
• Golden-orange foot, fringed grey-brown mantle
• Iridescent shell interior
• Steam with garlic, or slice and sear briefly

Keep chilled at 0-4°C and cook within a day or two, or freeze at -18°C or below.