Abalone

Category: Cutting Terms
Submitter: Chef_Frank

Abalone



- A mollusk, related to a sea snail, similar in flavor to a clam. It may be cooked by various methods and is best suited to very long or very short cooking times. Also called "Awabi" in Japanese cuisine and "Loco" in South American cuisine. It has been over-harvested and is very expensive when available. A small amount is being commercial raised.

Submitted on:  Tue, 08-Jun-2010, 20:23