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Yumbah Abalini

Frozen In Shell

$29.95

  • Champion at the Sydney Royal Fine Food Show 2019
  • Shipped frozen from Los Angeles
  • Sustainably farmed in raceways and tanks from Southern Australia
  • Greenlip Australian Abalini with the same great buttery and salty flavor as regular sized Abalone
  • "Baby" Abalini perfect for cocktail size
  • 30 - 50pcs per kg
  • Vegetable protein source used in feed
  • Haliotis species
  • Flat rate shipping for orders of any size within California $29.95 | Outside California $39.95
  • Free Delivery to majority of LA & OC areas - see shipping information below

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

Awards

Yumbah Abalini Yumbah Abalini

Champion at the Sydney Royal Fine Food Show 2019

Preparation

  • THAWING

    All Yumbah frozen abalini should ideally be thawed slowly. Under no circumstance should abalini be force-thawed in hot or warm water or in a microwave. Only use recommended defrosting methods (see below). Once abalone is thawed, wash product thoroughly in cold fresh water prior to shucking.

  • SHUCKING

    Rest the front of the spoon or spatula against the muscle attached to the inside top of the shell. Move the spoon or spatula inward, cutting the connecting muscle close to the shell.

  • TRIM & CLEAN

    Remove the meat from the shell. Using a sharp knife, trim the gut away from abalone meat and remove hard mouthparts.

  • DRY & SLICE

    Using a paper towel, remove excess moisture. Slice the meat and cook as desired. Click here for popular Yumbah Abalone recipes!

  • Thawing
    Thawing
  • SHUCKING
    SHUCKING
  • TRIM & CLEAN
    TRIM & CLEAN
  • DRY & SLICE
    DRY & SLICE

Defrosting Instructions

Only use recommended defrosting methods (see A and B below) on Yumbah frozen abalone. Thawing in HOT, WARM OR AMBIENT WATER OR IN A MICROWAVE may lead to tissue damage (meat structure breakdown). Do not cook the frozen abalone or abalone not completely defrosted.

A) Slow Thaw - Refrigerator Defrosting: (Best for all cooking methods)

Remove frozen abalone from the box and bag. Place frozen abalone with shell down on trays in the refrigerator. Defrost abalone in the refrigerator (set at 2°C to 6°C / 35°F to 43°F) for approximately 24 hours until the abalone is completely defrosted and the abalone’s core temperature is the same temperature as the refrigerator.

B) Fast Thaw - Iced Water Defrosting - (Not suitable for boiling the abalone)

Mix 10 liters (2.64 gallons) cold water, 1kg (2.2046lbs) of ice cubes and 350 grams (~12.34oz) of salt, until the water is < 3°C (37°F) and salt is dissolved. The ratio can be altered for smaller quantities - (10:1:0.350). Remove frozen abalone from plastic bag and place into icy water shell side down in a single layer for 4.5 hours, stir the water regularly. Add extra ice as required to maintain water temperature at less than 3°C (37°F) for full 4.5 hours.

Warning:

Cook and/or consume immediately after defrosting and remove any shell fragments before consumption.

Cooking Advice:

Yumbah abalone has delicate flesh and we suggest cooking at a temperature of 70°C / 148°F. Excessive cooking time and temperature can lead to meat shrinkage, especially when cooking our smaller abalone (less than 71 g / 2.5 oz).

Why Choose Yumbah Abalone

Learn more about the award winning Yumbah Abalone by clicking here

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