Protein Food
Abalone
About This Entry
Abalone is prized gastropod — tenderized and seared in East Asian and California cuisine. Mineral whites, sake, and light Pinot Noir suit umami butter.
Beginner Guide
Requires pounding to tenderize; very short cooking time.
FAQ
- What is Abalone?
- Requires pounding to tenderize; very short cooking time.
- How should Abalone be cooked for best results?
- Do not overcook lean fillets; shellfish should be opaque and firm. Rest fish briefly before serving.
At a Glance
Group
Mollusks
Classification
Animal Protein Foods
Species
abalone
Scientific name
Haliotis rufescens
Scientific Classification
- Display name
- Abalone
- Classification
- Animal Protein Foods
- Group
- Mollusks
- Scientific name
- Haliotis rufescens
- Species
- abalone
Taxonomy
- Cut type
- portion
- Anatomical cut
- fillet
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- pan sear, steam
- Recommended doneness
- medium, well done