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.