How to Prepare Abalone: Removing the Abalone Meat and Tenderizing It

Abalone is a univalve mollusk, meaning it is a mollusk having only one shell. The abalone is prized for its shell as well as its meat. The meat is very tough, though, if it is not tenderized before cooking. After removing the abalone meat from the shell, it may be tenderized using a kitchen mallet or a mechanical meat tenderizing tool.

How to Remove Abalone from the Shell

1. 1. Work a wooden spoon or flat mallet around the edges of the shell to loosen the abalone flesh.
   2. Pry the abalone out by severing the muscle that connects the abalone to the shell.
   3. Cut away the viscera and the dark skirting from the edges and dark skin from the top that covers the surface of the abalone.
   4. Remove the mouth and intestinal sac.
   5. The abalone is ready for tenderizing.

How to Tenderize Abalone Meat

1. Make a series of slices through the thick meat, but not all the way through. Or, use a jaccard tool and make cuts all the way through the meat slices in several spots.
2. Wrap the meat in plastic wrap.
3. Pound on both sides with a mallet until flattened.