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How to Prepare Abalone: Removing the Abalone Meat and Tenderizing It

by John Shelton | Sep 1, 2015 | Abalone Prep and Recipes, Prepping and Fabrication

Abalone is a univalve mollusk, meaning it is a mollusk having only one shell. The abalone is prized for its shell as well as its meat. The meat is very tough, though, if it is not tenderized before cooking. After removing the abalone meat from the shell, it may be...

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