Old Abs- Need some tips

A co-worker was digging through her freezer and came across  pair of abs her ex pulled the summer of 2010. Instead of throwing them out, I offered to take them off her hands to see if I could turn them into something edible.  They were vacuum sealed and the seals are still good, but some freezer burn  has got to them.  I defrosted one, cleaned it, sliced it, light pounding/bread/fry...the result was the toughest, most rubbery ab I've ever had.  I wouldn't think the age would have affected the texture, has anyone else cooked up old-ass ab?  I also had significant gut-rot the next day, not sure if it was from the abs or all the Moose Drool Ale's! 

I try not to let any of my freezer critters hibernate longer than 6 months, but I hate seeing things to to waste.  I was thinking of making an abalone chowder with the other one, we'll see how that comes out.

Try just doing it sashimi with some soy and wasabi. Usually after freezing the meat gets soft enough that you don't even need to pound. Just trim away the edges (I eat those myself instead of serving).

I've never had problems with freezer burn on abs cuz I think the slimy skin protects the meat inside....but I've never left them that long either! 

Good luck!

 

Sincerely,

Jim

Yeah, I've never had to throw an ab in the freezer before either, it's just too good to stash away!  I'll try some sashimi off the next one, thanks Jim!

If it tastes ok raw, maybe it is just the cooking that is messing it up cuz it is old (who knows).

If the raw flavor/texture is good, try this recipe as well:

http://www.norcalkayakanglers.com/index.php?topic=38398.0

 

Sincerely,

Jim

Usually after freezing the meat gets soft enough that you don't even need to pound. Just trim away the edge

+1

Also another thing is how long you cook it. The oil needs to be really hot you want to flash fry it quick, the longer it cooks the tougher it gets.

Usually after freezing the meat gets soft enough that you don't even need to pound. Just trim away the edge

+1

Also another thing is how long you cook it. The oil needs to be really hot you want to flash fry it quick, the longer it cooks the tougher it gets.

Yeah I usually just go about a minute on each side, I had to let them go a little longer (maybe an extra minute or so) as I was cooking outside on someone else's grill and was having a hard time maintaining my heat. 

i like using frozen abs for ceveche

If it was freezer burned the seal on the vac-bag leaked.
 I have had frozen abs that old that were fine but I would cut off any freezer burned areas.
When you cook it as soon as you can poke a chopstick in it easily its done.

I'd cut off the outside patina and throw it away (or feed it to BigJim    - love ya, Bro!)  Beat the cleaned meat whole.  Put it through a meat grinder, but make sure it's one that you can clean out afterward.  Mix the ground ab with stuff like eggs, chopped peppers and onions, garlic, worcestershire, spices...etc. and coat with panko/bread crumbs then deep fry:  "Cajones de Abalones"  Enjoy with some lemon, tartar or nothing but beer.   

Abalone wontons!

Grind them up in a food processor, add ingredients, cook.

Haven't fried abalone in about a 1.5 years.

Really good!

We have become fans of an abalone risotto, where you mince up the ab in a fod processor. The recipe calls for a partial abalone but we put the meat from a whole one to increase the flavor. You can find the recipe online, it is delicious.

ive never had a problem with old freezer burned abs.i eat them raw never bother me,but never had one that old.i just throw mine in a platic bag when i freeze it