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Abalone 3-4OZ HeritageOne each Davenport, California farmed red abalone. Sushi Grade. Delicious sliced thin raw or grilled over charcoal a squeeze of lemon and you have a perfect dish. Preparing Your Live Abalone 1. Abalone should be removed from their shell before they die, if possible. 2. To remove the meat from the shell a. Place the shell in your hand with the head facing towards you. b. Take an oyster knife or butter knife, place it between the foot and the shell. c.
your oysters need air to breathe
Which equates to enough for roughly 2-3 people
pyramidal-shaped flakes
This careful handling guarantees the best quality and flavor for your culinary creations
to the palate it presents a delicate
we use the flavor of brine
Located along the Loire river
Roast or grill and it falls right off the bone
Thaw overnight in the refrigerator or at room temperature before cooking
they are not cracked or cleaned—you'll get to crack and clean them at home
only cutting ¾ of the way through the skin
EACH KIT INCLUDES:
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