Shell off, viscera out, nothing left on the piece but the foot muscle you came for.

What It Is

The foot muscle of farmed abalone, shucked and trimmed by hand, with the dark intestinal coil and the rough rim taken away. What is left is a disc of dense, pale amber flesh with a fine grain that runs around the curve, and a texture that is simultaneously tender and springy.

Where It Comes From

Raised on farms in clean, cold coastal water and harvested at size, then shucked and cleaned the same day. Each piece is packed on its own so the surfaces do not bruise against each other in the freezer.

Specifications

State on Arrival

Frozen individually and dry to the touch. The flesh is amber to pale gold with a slight sheen and no black residue along the edge; a sour or iodine smell after thawing means it was not handled cold enough.

Storage and Thawing

Hold at -18 C or colder. Thaw overnight in the refrigerator, then score the surface in a shallow cross-hatch; it stops the muscle from curling and lets the sauce in. Never boil it: two minutes too long and the texture goes from springy to rubber. Do not refreeze.

Shelf Life and Delivery

Best within 12 months of the production date on the box. Ships in an insulated liner with dry ice and arrives hard frozen.

How to Cook It

Thin slices cook in seconds and thick pieces need a long braise. There is no middle setting that works.

• Braise score the pieces, sear them in a heavy pot, then braise with oyster sauce, soy, rock sugar and stock for 40 minutes until a knife slides in.
• Slice raw cut across the grain into 2 mm slices and serve cold with soy and a little wasabi.
• Sear cut 1 cm thick, sear in butter for 90 seconds a side and finish with a squeeze of lemon.
• Congee simmer sliced pieces in rice congee for the last 10 minutes so they poach rather than boil.

Allergen Information

Contains molluscs. Packed in a facility that also handles fish and crustaceans.