Frozen Whole Abalone

Whole abalone from cold southern water, shell and all, flash-frozen within hours of landing. The muscle is thick and tightly grained, the kind that slices into clean medallions and turns glassy at the edges once it hits a hot pan or a slow braise.

What arrives

• Complete shells with the foot left whole, for a proper plate presentation
• Dense, springy flesh with a deep savoury sweetness of its own
• Cleaned and trimmed, so the prep is rinsing rather than scrubbing
• Consistent sizes, which matters when a whole table is being plated

How to cook it

Braise gently in a soy and oyster-sauce base with rock sugar and ginger until the meat turns tender and lacquered, adding blanched greens in the last minute. Steamed, it stays clean and firm, best dressed with hot garlic oil and a little light soy.

Storage

Keep at -18°C or below. Thaw in the fridge, use within a day and do not refreeze.