dumb question: how to make abalone sashimi?

Hi,

I saved a slice of a fresh-caught abalone (in fact it was still alive when I shucked it) and cut it up to be eaten raw.  The slice is about 1/8" thick, cut horizontally.  It almost has a crunchy feel when I chewed on it, similar to a slice of bamboo shoot.  I wonder if this is the way it's supposed to taste like, since all other sashimi meat I've eaten were all somewhat soft.

Did I sliced it too thick?  Did the animal tighten up its muscle when I dressed it alive?  Is there any special procedure to make abalone sashimi?  Thanks a lot!!

If you want it less "chewy" then slide it as thin as you can.  If you prefer it "tenderly soft" then tenderize the whole Ab with a mallet or beer bottle then slice it about 1/8" like you did before.

I've never handled abs at all.  wondering whether you can freeze it, and slice it deli style, or use a really sturdy mandolin.  1/8" is still pretty thick

My recommendation for the sashimi is the foot part, it is softer and not crunchy, we do use the other parts as well but it is alittle crunchy.  We do store it sliced up, and use it for appetizers if guest come over, just by thawing it out before hand. (soy sauce / wassabi)

I too have noticed that when I sashimi an abalone that is fresh (still alive and moving), the sashimi slices were tough (I'm guessing the muscles are constricted).  However, when frozen abalone have been thawed and sliced, it melts like butter in your mouth.  I never tenderize abalone that I am going to sashimi.  Actually, other than making abalone rice porridge every now and then, abalone sashimi is the only way i eat it. To cook abalone in my household is considered taboo. 

1/8" slices works for my family.  If we have guests and we're trying to make it last longer, we'll cut it even thinner- but I prefer thicker slices (I get a better appreciation and flavor for it with meatier slices).

Jonathan

http://www.norcalkayakanglers.com/index.php/topic,10618.0.html

Thank you for the info...  Soft abalone slice that melts in the mouth sounds like a must-try.  Can a tightened abalone become soft if I freeze it then thaw it?  Or does it have to be happily frozen in shell then thawed?

I will do my experiment next time, but I wonder if anyone has tried that already.

Can a tightened abalone become soft if I freeze it then thaw it?  Or does it have to be happily frozen in shell then thawed?

Yes, they loosen way up once they're dead.  I usually freeze first and then prepare em with no pounding.  I've also kept them in the fridge for a couple days and it works too.....so long as they die and loosen up. 

Fresh out of the water abs never come out right for me.

You can slice it thin or about 1/8-3/16", pound it out a little or just go for it as is. I'll eat any way its prepared, crunchy or soft, there's nothing like it when its so fresh and has almost a sweet taste to it. I have cut it into thin slices and then put it into a homemade sushi rolls and not been disappointed.

My buddy Joe aka Bloodbath have been experimenting quite a bit with our abalone wonton recipes, pound it out thin, then dice it up and mix it up with some room temp cream cheese and some green onion in a mixing bowl. Use a tablespoon to scoop it out of the bowl and then into the wonton wrapper and cook it up, its another great way to enjoy it.

Mike