Parents gave this to me a few mos ago:
I’ve never prepped abalone in my life. What do people recommend?
Regift.
One thing I remember is having these abalone dinners . Harvested from Pigeon point or a secret spot that my father new the farmer to cross his property. Of course with a gift . Black abalone pounded thin . Egg and milk wash dipped in soda crackers. Sauted in butter 30 seconds a side . California abalone fishing suspended indefinitely. Those tiny farmed ones .I’m sorry .
3 Likes
- Open can
- Drain (retain liquid and treat as clam broth for misc. cooking applications)
- Slice thinly
- Enjoy
6 Likes
What are you apologizing for? Seems like a great memory. Okay abalone fishing gone. In these days it would be panko rather than soda crackers. Again a great memory!
This is the way my dad would “prep” it when I was growing up. 
Guess his way is fine.
Add thin slices of it to oden for a Buddha power-up.
But if you want to regift, though, PM me.
2 Likes
It’s actually the de rigueur flex move for premium canned Aussie abalone. None of that cooking (or sharing) nonsense. Like digging straight into a tin of caviar with an MOP spoon.
#fatherknowsbest
3 Likes
That is so noble of you to offer!
I have access to a bunch of that stuff and have still never tried it. Thanks for some inspo.
Okay, so believe it or not, I still have this can. Planning to open it up for NYE w/ partner and a good friend.
The can says, “Best served by [or something to that effect]” by 06/2025.
I assume that, if that can is intact/not bulging/etc. and if the abalone “seems” fine upon opening, that it should still be safe to eat? I realize the texture might not be ideal.
3 Likes
It should be fine. Canning is a very efective method of preservation as long as the can itself is in good condition.
3 Likes