How to Cut Canned Abalone Easily and Safely

If you're looking for a convenient and easy way to enjoy abalone, canned abalone is the perfect option. Canned abalone is already cooked and sealed in a can, so all you need to do is prepare it for your dish. Before you start slicing and softening, make sure that the abalone is fresh, whole, removed from the peel and clean. If you did not trim the outer skin of the abalone while cleaning it, you should remove those swirling lips now; cut them off and discard them.

You can strike as is or place a slice of abalone between two pieces of plastic wrap; plastic greatly reduces the mess that abalone produces and helps protect the abalone slice from tearing or shredding as it hits it. You can remove it before slicing it by carefully cutting it without removing any of the meat, or you can cut the abalone first and then cut the hard skin off each piece. Most canned abalone contains salt or are already stewed in sauce, so be careful not to salt your dishes too much when using canned abalone. Abalone canned with brine (salt & water) is lighter and is good to use it to create dishes such as stir-fry or soups.

Both can be consumed immediately, which is perfect for those who are not sure how to cook abalone. Canned abalone is the most popular option to get during Chinese New Year, as they are the most convenient and require less preparation. During the process, make sure that the water does not dry out and that the can is always completely submerged; otherwise, top up with a sufficient amount of water. You can get canned abalone in brine (salt and water) that taste lighter, or canned abalone in sauce that are tastier. If you're looking for ways to cook canned abalone, try this recipe that teaches you how to stew them with Chinese spinach. Double boiling abalone works, but I think it should be done with caution.

The quantity is limited each year because it is preserved only with the best wild abalone from Baja California, Mexico. To ensure that your canned abalone is cooked properly and safely, follow these simple steps:

  • Make sure that the can is always completely submerged in water.
  • Check that the water does not dry out.
  • Top up with a sufficient amount of water if needed.
I prefer to use canned abalone because there is minimal work involved in preparing it. However, if you're looking for a cheaper option than canned abalone, frozen abalone may be a good choice. The frozen abalone I got were already gutted but they weren't clean on the outside.

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