Fresh-Frozen Shell-Removed Abalone Meat Portions

Abalone is the classic luxury shellfish of East Asian cooking, and the preparation is what usually puts people off: the shell, the fringe, the gut. Here all of that is done — you get whole, plump portions of cleaned meat, frozen with a preservation method that keeps the natural texture intact.

Score the surface in a fine cross-hatch and sear briefly for a springy bite, or braise whole with chicken stock for two to three hours until it turns silky and gelatinous. Thin slices also work in soup and stir-fry. Keep frozen at -18°C; repeated thawing will ruin the texture.

• Shells and internal organs fully removed — no prep
• Thick, plump whole pieces without broken scraps
• Firm, springy and tender; naturally rich in nutrients
• Braise, soup, steam or stir-fry