Seafood Flashcards
What is an abalone?
A marine snail (phylum: mollusk, class: gastropod)
Where is abalone primarily sourced?
In cold waters along the coastlines of much of the world, including western North America. It can also be farmed.
What is the edible portion of abalone?
The “foot muscle” that it uses to cling to rocks
How is abalone prepared for cooking?
The meat is tough and must be pounded to tenderize
What are the four ways that abalone can be eaten?
Fresh, dried, canned, salted
Which two countries use abalone the most widely in their cuisines?
China and Japan
How should fresh abalone smell and look?
Sweet, not fishy — and it should move when touched
What size of abalone should ideally be selected?
Those that are relatively small
How is fresh abalone best cooked?
Sauteed for 20-30 seconds per side
What is abalone called in Australia?
Ear shells, sea ears, muttonfish, mutton shells
What is abalone called in the UK?
Ormer
What is abalone called in South Africa?
Perlemoen
What is abalone shell a source of?
Mother-of-pearl
What are four edible marine gastropods/univalves?
Abalone, limpet, periwinkle, whelk (as well as other sea snails)
What are the five most common edible bivalves?
Clams, oysters, mussels, scallops, cockles
