Yumbah Greenlip Abalone Two and Four Piece Packs | Shop | Terra Mare Prime
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Yumbah Greenlip Abalone Two and Four Piece Packs

Frozen in Shell

$22.95

  • Frozen in shell
  • Champion at the Sydney Royal Fine Food Show 2019
  • Sustainably farmed using tanks & raceways from Southern Australia
  • Australian Greenlip Abalone: Exclusive to Terra Mare Prime
  • Naturally buttery and salty taste
  • Rated "Best Choice” Monterey Bay Aquarium Seafood Watch List
  • Vegetable protein source used in feed
  • Haliotis species
  • Shipped frozen from Los Angeles
  • 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

Abalone Diamond Grading

The Yumbah diamond strategy is a simple way to identify the size of the abalone as the pack size changes.

Larger Abalone are more unique and more desirable and align with diamonds which are also more unique and desirable.

BLUE DIAMOND: Average Abalone size: 167g (5.9 ounces)
PINK DIAMOND: Average Abalone size: 125g (4.4 ounces)
GREEN DIAMOND: Average Abalone size: 111g (3.9 ounces)
YELLOW DIAMOND: Average Abalone size: 83g (2.9 ounces)
BROWN DIAMOND: Average Abalone size: 71g (2.5 ounces)

Awards

Yumbah Greenlip Abalone Two and Four Piece Packs Yumbah Greenlip Abalone Two and Four Piece Packs

Champion at the Sydney Royal Fine Food Show 2019

Preparation

  • 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.

  • 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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