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PostPosted: 06 Aug 2009, 21:41 
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it sounds to me like that his post was just copied and pasted from an internet sight. LOL


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PostPosted: 09 Aug 2009, 16:43 
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DO NOT do anything to the Ab whilst out on the water / on the boat etc,(including shucking) if you damage the shellfish the ol fisheries officer will probably find some way to pin you for it . The fastest and cleanest way to shuck them is to use a rounded mid size plaster tool/paint scraper, you can get a nice stainless one from bunnings for 10$
Scrap the sand off the foot, put them bowl, sit them in the fridge and let them bleed for half hour (translucent liquid)
cook them any way you want to.

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PostPosted: 09 Aug 2009, 18:49 
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I have cooked them whole (after removing the flaps) and they have turned out very tender (like butter). Also cooked them whole using the same method and they have been tough as buggery. Treated them and prepared them the same but obviously one was differnt to the other. Same size and species.. So the moral of the story is that you dont necessarily need to smack the shit out of them or always slice thinly to get a good ab.

Sometime i will clean them take the flaps and sole off an then cut them down the centre. dust them in flour and cummin powder (1 tbs to 1/2 cup flour). heat about 1 cm of oil in the pan and cook them on each side until brown (or test with a fork if they are tender). Drain on absorbant paper and serve with a sauce (i like swwet chilli mixed with a splash of soy sauce). If it is tough then use the other side for thin slices or tenderise and try with another one. Only my opinion though.

A friends dad once said that he gets a better result when he soaks them in salty water in the sink for a little while (mayne 10-20 minutes) and then before he shucks them he gives them a big hit on the shell. Says that it works wonders????

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PostPosted: 09 Aug 2009, 19:14 
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Hey Golly, are you guys going to be catching any abs in the new season of STM? Be good so the tards like me can actually see how to shuck and prepare properly.


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PostPosted: 09 Aug 2009, 20:58 
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Yep, In one of the NZ episodes Dave Torelli goes throught the art of cleaning and preparing abs and urchins.

Maybe on in a couple of weeks, stay tuned.

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PostPosted: 10 Aug 2009, 18:26 
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To "Stun" the Abalone you shuck it and immediately give it one a good whack with a large flat object such as the side of a brick on a flat surface. This kills them instantly before the meat seizes up. They will cook up a lot more tender than shucking and dealing with them later.


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PostPosted: 10 Aug 2009, 18:45 
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Righto thanks guys, now im ready for Ab season in 3 or so months ... lol


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PostPosted: 11 Aug 2009, 10:41 
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Golly at different times of the year the texture of an abalone changes. In the middle end of winter the recovery rate from abalone is a good 20% higher. This could explain the difference in end results. They are juiciest and fattest at the moment. You just have to drive bloody miles to get them.

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PostPosted: 11 Aug 2009, 11:21 
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Hadn't really thought about the seasons that much for abs, but it goes to reason i guess with spawning condition etc...interesting.
But, I was refering to abs taken off the same reef at the same time prepared the same way. Perhaps the stun on the back of the shell was not hard enough to stun one properly and the other did?

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PostPosted: 21 Nov 2009, 20:00 
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old topic now but I just cooked up some abs for dinner.
Attachment:
small1.jpg
small1.jpg [ 92.83 KiB | Viewed 3849 times ]

Ingredients:
makes 2 big plates

pasta (whatever tickles your fancy)
2 abs sliced about 3 to 5mm thick
tin chopped tomatoes
2 cloves garlic finely chopped
half onion chopped finely
1/3 stick of celery chopped finely
teaspoon of sambal olek
salt
pepper
handful of fresh basil finely chopped
few small sprigs of thyme
few sprigs of oregano
a sprig of parsley
optional sprig of coriander (I used a small amount but would have liked better without)
olive oil


saute the onion and celery for couple of minutes
add remaining herbs, tomato and sambal olek
simmer for about 8 mins (just enough for the celery to soften up)
add a small amount of water if it starts to dry out.
then add sliced abs and simmer on fairly low heat for about 2 mins.
serve
Attachment:
small2.jpg
small2.jpg [ 74.22 KiB | Viewed 3849 times ]

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Last edited by blinky on 22 Nov 2009, 12:18, edited 1 time in total.

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PostPosted: 21 Nov 2009, 22:10 
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Now that looks tasty as hell! :mrgreen:

Gotta give that recipe a try, cheers.


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PostPosted: 04 Dec 2009, 15:33 
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Watch these: Iron Chef Abalone parts 1 - 5 ( I think this is the second version)
http://www.youtube.com/watch?v=vCnBVg0c ... re=related

http://www.youtube.com/watch?v=Y5vO-62S ... re=related

http://www.youtube.com/watch?v=4fkKx9xj ... re=related

http://www.youtube.com/watch?v=-bw8Rm-R ... re=related

http://www.youtube.com/watch?v=YH2jWl3f ... re=related

interesting to note is the price's for the Abs! Whoa!

I tried the "stunning" techinique the other day, giving them a bash with a lead weight.
It was a complete waste of time, there's no difference it's just how you cook them. Maybe I didn't bash them right, but I don't care cos they were tasty as anyway :)

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PostPosted: 03 Jan 2010, 00:49 
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Slice abs vertically 3 or 3mm thick after removing foot and rough edges/flaps.

Get a stainless or glass bowl drop insliced ab with ebough beer to cover it, and a splash of soy a few shallots/spring onionsanda little fresh ginger( go easy on these don't overpower taste of ab) drink the rest of the stubby while waiting for ab to marinate remove from marinade drain off excess and add some fresh groundblack pepper before frying for 30 seconds to 1 in max in hot oil,
try with and without putting the marinade in the pan and warming it and pouring over abs to serve.
Rosie


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PostPosted: 20 Feb 2010, 19:29 
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Got a good feed of Abs today at the back beaches so thought I would try Blinkies recipe cause it looked so awesome.......... and it was!!!!

I didnt use the Sambal that was stated as it was 50% chilli which is way to much for me lol so just tried some normal sambal and I used 3 abs but could have !!!prob used 4 :-) :P end result was so bloody nice!!!!


Attachments:
dinner-67.jpg
dinner-67.jpg [ 57.6 KiB | Viewed 3593 times ]
dinner-67.jpg
dinner-67.jpg [ 57.6 KiB | Viewed 3595 times ]
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