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Published on Jun 22, 2012
Yoshi, who's cleaning an abalone in this video, used be a chef at a Japanese cuisine. He also taught me how to catch abalones in No-Cal. He showed us how to clean an abalone so that we can eat all parts of the abalone including the gut. We cannot eat the shell, but we can make fishing lures out of it.
Abalone livers are much more expensive than its meat in Japan and Korea. Japanese cuisines in Japan offer Abalone Sashimi with Dipping Soy-souce mixed with Raw Abalone Liver. Also Steamed Abalone Liver in Sake is absolute delicacy. Yoshi did not waste any parts of Abalone while cleaning it...
These are Abalone dishes that friends from No-Cal prepared.
- Abalone Sashimi with Wasabi and Soy-source, Lemon and sea salt, and Yuzu-kosho (salted Japanese citrus)
- Abalone Bouillabaisse with Dungeness Crab
- Abalone Risotto
- Smoked Abalone Liver (Amazing!!!)
Thank you for the great food! We enjoyed all the dishes very much. I hope we can continue catching Abalones in California in a way that we do not wipe out their population. Abalone is absolutely delicious in so many different recipes.