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 Post subject: Anyone smoked Abalone?
PostPosted: 02 Jan 2013, 17:48 
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Anyone smoked abalone and if so how did you do it? Eg type of brine solution, how long cooked for?, type of shavings, etc?

Thanks

Geoff

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PostPosted: 02 Jan 2013, 19:14 
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I've tried hot smoking them a couple of times and it's come up shite. First time was with a dry sugar and salt brining mix and they ended up inedible second time was without brining and they ended up just about edible but very tough. Both times I sliced them as you would for frying.

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PostPosted: 02 Jan 2013, 19:19 
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Thanks Greg you saved an abalone from being turned into shit.

Think I'll stick with frying, steaming and poaching methods.

Geoff

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PostPosted: 02 Jan 2013, 20:19 
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What about pickling and sashimi? ceviche is also a possibility.

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PostPosted: 03 Jan 2013, 00:51 
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Ceviche????? Stupid Spanish

Aussie def: raw with lemon or lime.

FRESH from the ocean Silver trev's sashimi with lemon juice = brilliant
Aussie Salmon pretty good too.

Your born with canines too rip away raw flesh from the bone! :twisted:

Sorry getting hungry

Geoff

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PostPosted: 03 Jan 2013, 21:10 
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Aussie salmon ceviche goes all right, I normally just smoke 'em or chow down on them raw with a bit of soy and of course wasabi but now I've got a new string to my bow. Cheers

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PostPosted: 05 Jan 2013, 10:33 
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Bluegroper wrote:
Anyone smoked abalone and if so how did you do it? Eg type of brine solution, how long cooked for?, type of shavings, etc?

Thanks

Geoff


I tried this about 2 years ago using a recipe off the net. The abs were boiled for 2 hours then smoked for 5 mins in a hot smoker. They were VERY tender but very smokey too, they absorb the "smoke" very well. Was quite tasty but could only eat very small amounts, would go well with a cheese and dip platter type entré I reckon

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