Do I need to cook canned abalone before consuming it, or is it ready to eat straight from the can? Abalone is a unique and exclusive seafood that is only eaten in certain countries. It is canned and ready to eat, but to preserve its tender texture, it is best to heat it before consuming. It is customary to eat abalone as it is after opening the box, as the fishermen have already cooked (steamed) the abalone before sealing it in the box. Overfishing caused the state to stop commercial fishing for abalone in 1997 and allow only recreational fishing for shellfish, and only north of the Golden Gate. So, if you want to get the most out of any abalone without spending hundreds of dollars, you should be aware of the different ways to prepare it.
Generally speaking, abalone from Mexico, Australia, New Zealand and South Africa are considered top quality, but the most exclusive (and most expensive) are abalone from Mexico. Abalone canned with brine (salt & water) is lighter and is good to use it to create dishes such as stir-fry or soups. Another way to enjoy fresh abalone is to steam them along with a myriad of ingredients to add flavor. The dust produced by crushing and cutting abalone shells is toxic and sculptors and sculptors should be careful not to inhale fine dust particles.
After commercial fishing for abalone was banned, abalone farms began to emerge across the state, although most of what they produced was shipped to Asia until recently. The quantity is limited each year because it is preserved only with the best wild abalone from Baja California, Mexico. In conclusion, there is absolutely nothing wrong with eating abalone straight out of the can as long as you take into account that it has already been cooked before being sealed in the box. However, if you want to get the most out of your abalone without spending hundreds of dollars, you should consider other ways of preparing it such as steaming or stir-frying with other ingredients.
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