Shucking and cleaning Abalone
Submitted by Frank F on Sun, 2009-11-22 19:40
Hi all wanting to get some advise on what is the best tool or knife to shuck the Abs. I use a small knife but was thinking maybe a spoon as it is round.
Cleaning of Abs, Do you remove the fringe from the Abs or does it remain.
Thanks in advance
HuggyB
Posts: 2515
Date Joined: 03/08/08
personally
I like a blunt ended knife (to catch and shuck). You can really get in there and scrape along the shell to remove pretty much the entire abalone. I also find it safer than a standard "pointed" knife which can slip out and do your hand or any nearby body parts a bit of mischief.......
And I leave the "fringe" personally.
The Terrorist - coming to a fishing spot near you.........
gregk
Posts: 169
Date Joined: 03/02/09
as above
as huggy said i leave the fringe on and just give them a couple of wacks with meat tenderiser on paving brick as for knife i use a 6inch fillet knife with no pressure just feel your way
alfred
Posts: 3097
Date Joined: 12/01/07
Spoon is the best tool I
Spoon is the best tool I have found so far - for me that is!
Matt T
Posts: 875
Date Joined: 19/11/07
Abs
I use the dive knife to shuck them and then trim the gills (fringe) with a chef's knife. There are some good U tube vids - should look them up Frank they are pretty good.
gregk
Posts: 169
Date Joined: 03/02/09
hummmmmm
might give it a go next time
Matt T
Posts: 875
Date Joined: 19/11/07
Interesting Alfred
As with Greg - I might give that a try.
till
Posts: 9358
Date Joined: 21/02/08
Spoon, insert it on the
Spoon, insert it on the shallow side and cut off the foot.
If you do that you can get the meat and the guts out in one piece.
Frank F
Posts: 481
Date Joined: 17/03/09
thanks boys
thanks boys
joe amato
Posts: 731
Date Joined: 21/12/08
ANOTHER WAY 2 SHUCK ABALONE AND SCALLOPS
1/get a small butter knife.sharpen the blade side razor sharp using a sharpening stone,bend to a slight curve by applying pressure to the blade.once you have your shucking knife made up,proceed to shuck abalone by runing it between shell and meat in centre and slice away following the shell ,holding abalone in one hand and shucking tool in other,make sure you wear gloves while doing this. 2/to do scallops place between both shells, and give a slight twist to prise open shells,slice between meat and shell and you should get the meat out like a proffesional with a bit of practice,i hope i hope this information helps, cheers
gilligan
Posts: 130
Date Joined: 17/07/09
Yeah, same way of shucking
Yeah, same way of shucking as joe, but mine is a little serrated paring knife with the first 3/4" bent up in a 25 or so degree angle. Lets you get in under the flesh and take off majority of the ab.
Something else i found - when you catch them, hold off shucking for a few hours - in this time, fill the bucket (i use an esky) they are being held in with ice and water. They then don't need to be bashed, cos they were soft as... Sliced, quick cooked with a bit of butter, garlic and pepper and YUM,...
Starbug
Posts: 563
Date Joined: 27/08/09
Similar method here Place
Similar method here
Place them in a bucket of fresh water for a few hours and let them drown. Then use a desert spoon to cut then out of the shell. Trim off the gut and cook.
Ice and water would help preserve the catch better, or place them in fresh water in the frige for a few hours.
They are very tender done like this.
Lucky Tim
Posts: 2536
Date Joined: 28/11/07
I might have to try that
I might have to try that method. I have always shucked asap then given one good whack with a piece of wood and they are always tender but sometimes that's not parctical.
It's funny you use fresh water, a few commercial ab divers I used to know would never let anything fresh water near their catch (ice included), and they sold their abs as a "premium" product because of it.
till
Posts: 9358
Date Joined: 21/02/08
That is probably more to do
That is probably more to do with what passes for "fresh water" in SA Tim.
Lucky Tim
Posts: 2536
Date Joined: 28/11/07
I use a paint scraper with
I use a paint scraper with the corners rounded off to shuck mine- they are nice and flexible so don't damage the meat. There's a particular spot to start that makes it easy to get the meat off and leave the gut attached to the shell but it's easier shown than typed.