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Good paleo abalone recipe

Answered on August 19, 2014
Created August 25, 2012 at 4:40 AM

Hey all,

I'm an avid free diver and like to bring home some abs and rockfish when i can, but the only tried and true way of cooking abs I know is either breaded and cooked in grape seed oil or put in a ceviche. Does anyone know how I can cook up some abs in a fancy shmancy paleo way without the gluten? Thanks!

Mike

Medium avatar

(10611)

on December 11, 2012
at 04:35 AM

On the last set of tides I dug a bunch of razors just to find out whether the fresh water soak would help. It made the normally tough necks fork tender, though they still get the meat hammer treatment. I also breaded them with buckwheat flour, one of the better non-gluten choices. They came out the color of licorice but tasted just fine.

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6 Answers

1
532cfd279d793e8fcc23b9f6d91dde5c

(1981)

on December 25, 2012
at 07:55 AM

Slice and slurp!

0
47edf681280750c3712a3a56f2eae33b

on December 11, 2012
at 02:26 AM

When in doubt I roast at 350^ for an hour and also slow poaching in butter does most things.

0
Medium avatar

(10611)

on August 25, 2012
at 01:32 PM

I don't know whether your version of paleo includes rice chex, but they are gluten free. If you pulverize them you can make a crispier breading than nut meals. I've never gotten much effect rolling the steak in egg wash, but it might make the meal stick better. Having fried a lot with mollusks (but not abalone) I'd recommend cooking hot and fast with a high smoke oil like grapeseed.

My big problem with mollusks is toughness. A meat hammer works on clam necks, sort of. A friend told me they'd be fork tender if soaked out in fresh water overnight before cleaning but I haven't tried it yet.

Medium avatar

(10611)

on December 11, 2012
at 04:35 AM

On the last set of tides I dug a bunch of razors just to find out whether the fresh water soak would help. It made the normally tough necks fork tender, though they still get the meat hammer treatment. I also breaded them with buckwheat flour, one of the better non-gluten choices. They came out the color of licorice but tasted just fine.

0
45ace03a0eff1219943d746cfb1c4197

(3661)

on August 25, 2012
at 10:50 AM

Another breading like coconut, almond, or another nut meal with an egg wash would work well. Coconut oil would be good, and since you really cook abalone for such a short time, I might even go with olive oil, myself. The olive oil option would require a lower level of heat, of course.

0
78964c5cc470f86a5897db8e1ce8e6f9

on August 25, 2012
at 05:48 AM

I know abalone can be prepared as sashimi. You can also make a chowder out of it - use coconut milk instead of cream if you don't do dairy.

0
449e19bbd371a87b653b9b8b56736005

(1567)

on August 25, 2012
at 05:13 AM

You could try simply frying them in some coconut oil, or perhaps using a bit of almond or coconut flour to bread them instead of regular flour. And may I just say I'm having a serious case of envy here. I haven't had abalone since 1994.

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