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What People Are Saying
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2 total reviews
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Annie
on May 5, 2020
Awesome and Fresh
These abalone come out perfect I made a very traditional Chinese dish (my first time too) Grandma's soy braised abalone and pork belly. The abalone defrosted overnight (c.18hrs) in the fridge. I shucked them and was relatively easy to handle after I got the hang of it. I pressure cooked the abalone to tenderise them and create a masterstock. It came out perfect. Very much a delicacy and it was the first time my family here had tried it. They loved it.
Linh
on April 27, 2020
A great source of abalone
We ordered the greenlip abalone (7pc) from Terra Mare Prime and was extremely happy with the quality of the product received. Not only was it exactly what I was looking for, the abalone was fresh and delicious. The abalone was bigger as promised, and the customer service was phenomenal. Not only was the product excellent, the shipping time was very quick, and the transaction was smooth and efficient. Now that I have found a great source of high quality Austraian abalone in California, I will continue to order from Terra Mare Prime. If you want delicious, fresh abalone from Australia, this is the place to go to.
Shipping & Delivery
Awards
Champion at the Sydney Royal Fine Food Show 2019
Miso Glazed Abalone
Ingredients
- 5 x 7pc Yumbah Greenlip Abalone
- ½ cup Mirin
- ¼ cup Sake
- 3 tbsp Miso paste (yellow or white)
- 1 tbsp white sugar
- 1 tsp sesame oil
- Green onion, to garnish, sliced
- 1 tbsp olive oil
- Defrost abalone following defrosting guide below. Then shuck, trim, and clean. Instructions can be found below. Also clean the shells and put aside for serving.
- Score the flat side of the abalone in a cross hatch pattern (see picture) and set aside.
- In a small saucepan combine the Mirin and Sake, and bring to the boil for 30 seconds. Turn down to a low heat and stir in Miso paste, sugar and sesame oil. Let reduce on a low heat for 5-8 min until glaze begins to thicken. Turn off and set aside.
- Place a pan on the lowest possible heat. Add olive oil and put abalone in pan, scored side down. Leave in the pan for 20 minutes without moving.
- Remove abalone from the pan and dice into cubes through scored lines, then add back to the pan. Still on low heat, add the miso glaze. Stir to thoroughly mix together.
- Increase heat if needed to help have a heavier glaze. The abalone should have a medium brown sear, with a glossy smooth finish. Spoon back into dry shell and garnish with green onions.
- Serve immediately.
Yumbah Greenlip Abalone with Pancetta & Yarra Vally Caviar
Ingredients
- 7 x pieces Greenlip Abalone (1 7PC pack)
- 1lbs whole Pancetta, or bacon
- Yarra Valley Caviar
- Micro greens, optional
Method
- Defrost abalone following defrosting guide below. Then shuck, trim, and clean. Instructions can be found below. Also clean the shells and put aside for serving.
- Heat a non stick pan on high heat - do not add any oil. Once the pan is warm, add the pancetta and turn down to a medium heat. Place a heavy saucepan on top to prevent the pancetta from curling.
- Cook for about 4 - 5 minutes each side. Take the pancetta out of the pan and let it cool. Leave the remaining pork fat in the pan, then turn heat to low.
- In the same pan as the pork fat, add the abalone pieces flat side down. Leave for about 5 minutes until the back side is warm to touch. Turn over and cook for a further 4 minutes. There should be a slight golden color on the edge.
- While the abalone is cooking prepare the pancetta. During cooling, the pancetta should become very crisp. Once cold, dice into small pieces and set aside.
- Remove the abalone pieces from the pan, then thinly slice. The center of the abalone should be warm to touch with a light opaque color.
- Place neatly back in the shell to serve, and sprinkle the crispy pancetta over the top.
- Add a generous amount of Yarra Valley Caviar, along with the micro herbs. Serve immediately.
PREPARATION
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THAWING
All Yumbah frozen abalone should ideally be thawed slowly. Under no circumstance should abalone 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.
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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.
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TRIM & CLEAN
Remove the meat from the shell. Using a sharp knife, trim the gut away from abalone meat and remove hard mouthparts.
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DRY & SLICE
Using a paper towel, remove excess moisture. Slice the meat and cook as desired. Click here for popular Yumbah Abalone recipes!
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Thawing
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SHUCKING
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TRIM & CLEAN
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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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