Grilled Abalone

https://bigislandabalone.com/ “Big Island Abalone Corporation (BIAC) produces Kona Abalone, a premium stock of Ezo (Japanese Northern) abalone. The quality of Kona Abalone is highly praised by many chefs and served at many top-end restaurants in Tokyo, Waikiki, Las Vegas, Los Angeles, San Francisco, and New York.” When you are on the Big Island, visit the farm! A freshly grilled abalone is usually served at the end of the tour. They also have different sizes of live abalone on sale at the farm. Visit the farm with a cooler and ice to buy them. Once these creatures were cold, they fell asleep and traveled well on ice for a few hours. They are easy to cook if you have a grill or an oven where you stay.

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% Daily Values based on a 2,000 calorie diet

Step 1

If the mantles of abalone are curled, rub them with sea salt or blanch them in ocean water to relax the muscle. Preheat your grill to medium heat. In a pot, bring 1/2 gallon of ocean water to boiling.

Step 2

Place two large abalone in simmering ocean water for 2 minutes. Remove and let them cool to room temperature. Repeat with the rest of the abalone.

Step 3

Release the mantle from the shell starting from its pointy side. Place your fingers between the shell and the body, and pull.

Step 4

Remove the innards. The green part is the abalone's liver. It's delicious. Collect all the abalone livers and grill them separately, seasoned and enclosed in foil.

Step 5

Repeat with all abalones.

Step 6

Large abalones are ready to slice and enjoy as sashimi.

Step 7

Score medium-sized abalones, place them back into their shells, place a small piece of butter on each one, pack into a foil, and place on a hot grill.

Step 8

Grill for about 15 minutes. Open the foil and enjoy! They are good without any sauces. Cold Hawaiian beer is a great compliment!

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