Yumbah Abalone FRZN

1kg pack, price per kg

$33.00$77.00

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  • Individually Quick Frozen
  • Champion at the Sydney Royal Fine Food Show 2019
  • Sustainably farmed using tanks and raceways in regional South Australia and Victoria
  • Naturally buttery and salty taste
  • Rated “Best Choice” Monterey Bay Aquarium Seafood Watch List
  • Vegetable protein source used in feed
  • Haliotis species 
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Awards

Miso-Glazed Abalone

Ingredients

5 x 7pc Yumbah Greenlip Abalone
½ cup mirin
¼ cup sake
3 tbsp miso paste (yellow or white)
1 tbsp white sugar
1 tsp sesame oil
1 tbsp olive oil

Green onion, sliced, to garnish

Method

Defrost abalone following the defrosting guide below. Then shuck, trim and clean the abalone, following the instructions below. Clean the shells and put them aside for serving.

Score the flat side of the abalone in a cross-hatch pattern (see picture) and set aside.

In a small saucepan, combine the mirin and sake and bring to the boil for 30 seconds. Turn down to a low heat and stir in the miso paste, sugar and sesame oil. Let the mixture reduce on a low heat for 5 to 8 minutes until the glaze begins to thicken. Turn the heat off and set aside.

Place a pan on the lowest possible heat. Add the olive oil and place the abalone in the pan, with the scored side facing down. Leave the abalone in the pan for 20 minutes without moving.

Remove the abalone from the pan and dice into cubes through the scored lines, then add the cubes back to the pan. With the pan still on low heat, add the miso glaze. Stir thoroughly to mix together.

Increase heat if a heavier glaze is desired. The abalone should have a medium-brown sear, with a glossy smooth finish. Spoon the abalone back into the dry shell and garnish with green onions.

Serve immediately.

Defrosting Instructions

Only use recommended defrosting methods (see A and B below) on Yumbah frozen abalone. Thawing in HOT, WARM OR AMBIENT WATER or IN A MICROWAVE may lead to tissue damage (meat structure breakdown). Do not cook the abalone unless it is completely defrosted.

A) Slow Thaw: Refrigerator Defrosting – best for all cooking methods

Remove the frozen abalone from the box and bag. Place the frozen abalone with the shell down on trays in the refrigerator. Defrost the abalone in the refrigerator (set between 2°C and 6°C) for approximately 24 hours, until the abalone is completely defrosted and the abalone’s core temperature is the same temperature as the refrigerator.

B) Fast Thaw: Iced Water Defrosting – not suitable if boiling the abalone

Mix 10 litres of cold water, one kilogram of ice cubes and 350 grams of salt until the water is less than 3°C and the salt is dissolved. The ratio can be altered for smaller quantities – 10:1:0.350. Remove the frozen abalone from its plastic bag and place into icy water, shell side down, in a single layer for 4.5 hours, stirring the water regularly. Add extra ice as required to maintain water temperature at less than 3°C for the full 4.5 hours.

Warning: Cook and/or consume immediately after defrosting and remove any shell fragments before consumption.

Cooking Advice: Yumbah Abalone has delicate flesh and we suggest cooking at a temperature of 70°C. Excessive cooking time and temperature can lead to meat shrinkage, especially when cooking our smaller (less than 71 g) abalone.

Why Choose Yumbah Abalone

Learn more about the award-winning Yumbah Abalone by clicking here.