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| Anyone smoked Abalone? http://southernfreedivers.org.au/forums/viewtopic.php?f=15&t=4278 |
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| Author: | Bluegroper [ 02 Jan 2013, 17:48 ] |
| Post subject: | Anyone smoked Abalone? |
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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| Author: | Greg [ 02 Jan 2013, 19:14 ] |
| Post subject: | Re: Anyone smoked Abalone? |
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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| Author: | Bluegroper [ 02 Jan 2013, 19:19 ] |
| Post subject: | Re: Anyone smoked Abalone? |
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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| Author: | Greg [ 02 Jan 2013, 20:19 ] |
| Post subject: | Re: Anyone smoked Abalone? |
What about pickling and sashimi? ceviche is also a possibility. |
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| Author: | Bluegroper [ 03 Jan 2013, 00:51 ] |
| Post subject: | Re: Anyone smoked Abalone? |
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!  Sorry getting hungry Geoff |
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| Author: | Greg [ 03 Jan 2013, 21:10 ] |
| Post subject: | Re: Anyone smoked Abalone? |
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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| Author: | surfcoastspearo [ 05 Jan 2013, 10:33 ] |
| Post subject: | Re: Anyone smoked Abalone? |
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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