Premium Whole Abalone In Shell

Whole abalone, still sitting in their shells. The foot is a broad lobe of amber gold with a darker band running down its centre, framed by a fringe of tentacles and the pearly inside of the shell. They are sized generously and evenly, the meat filling the shell rather than sitting deep inside it.

Kept in the shell, the meat stays plump and sweet and gives up nothing to the freezer. Scrub the shells, then steam them briefly and eat with ginger and scallion, braise them slowly in a soy and rock sugar sauce until the meat turns tender, or slice the raw foot thin and sear it hard on both sides. Serve one per person.

• Whole abalone, shell left on
• Generous, evenly sized meat filling the shell
• Amber foot with a clean dark band
• Steam, braise, or slice and sear

Net weight 500g. Keep frozen at -18°C or below. Avoid repeated thawing. Cook thoroughly before eating.