Description
Yumbah Greenlip Abalone
Yumbah is the largest producer of greenlip abalone in the world and we take great pride in offering this magnificent abalone to our discerning clients across the globe.
The sweet, subtle flavour, tender texture and pearl white meat of the Yumbah Greenlip make them one of the most highly sought-after ocean delicacies. Perfect for light frying and sashimi, the Yumbah Greenlip is the most delicate of all abalone species and is commonly sold in its shell to retain maximum flavour and goodness.
Frozen Whole in Shell
Frozen whole, sashimi quality, greenlip abalone is Yumbah’s specialty, and we follow a unique process that has been developed over many years using a combination of Australian and Japanese technology.
It is key to the process that our abalone is never stressed by exposure to poor quality, artificial water, unlike abalone that are held in aquariums in stale, recirculated water for weeks prior to harvest.
8 pcs per pack.
Here’s how to prepare our frozen whole in shell abalone.
Whether you’re a professional chef in the food and beverage industry and offering abalone on your menu for the first time, or you’re someone who likes raising the bar at home in your own kitchen, knowing how to correctly prepare abalone can mean the difference between a good dish and a truly outstanding one.
Defrosting
All Yumbah frozen abalone should be thawed slowly.
Under no circumstance should abalone be force-thawed in
hot or warm water or in a microwave. Ideally, thaw abalone
in a normal refrigerator, at room temperature, or in iced
and salted water. Once abalone is thawed, wash product
thoroughly in cold, fresh water prior to shucking
Shucking
Rest the front of a spoon or spatula against the muscle attached to the inside top of the shell. Move the spoon or spatula inward, cutting the connecting muscle close to the shell.
Trimming
Remove the meat from the shell and then use a sharp knife to remove the hard mouthparts and trim the gut away.
Cleaning
Wash the shucked meat and cook as required – see Yumbah’s website for recipes.
