You are supposed to take a meat mallet and pound the crap out of that Abalone before you put it in the egg mixture flour or bread crumbs and fry it up you don't have to pound it for 3 hours at a pounding party LOL and you only lightly cook it on each side for like a minute or two not Until It Breaks like you say LOL Abalone is supposed to be tender cut it with a fork like butter and the only way you can get that is you slice it exactly how you're doing but then you pound it then you put it in the egg and the flower I like to put seasonings in my flour spike is great seasoning to put in the flour but then you only cook it for a minute or two on each side Abalone should not break Abalone is supposed to be tender like butter melt in your mouth like butter Abalone should not be tough at all it shouldn't break like you're saying😅

You are the best! Nobody believed it would come out. But I did. ! Followed your method and blew everybody away. So good. So easy! Thank you so much

The black part is the tastiest.

Enjoyed this 2 part series. You should continue to make videos.

That is a HUGE abalone!!!!!

WE USE A HAMMER IN NZ PLASTIC BAG AND ALL ????

Hey Fuckwhit Im going to teach yall how to pronounce ABALONE… Alone is pronounced ALONE, NOT ALONEEEE The same with ABALONE… There is NO EEEE at the end, like its ZEBRA like DEBRA… Not ZEEEEEEBRA Its NIKE not NIKEEEE When you LIKE something you dont say LIKEEEE If I hear one more yank do this again I will kick your ass!.

Hooooo told yoooo I don’t wanna watch this for 30 mins tell me????😮

That’s a big bich

What real man doesn’t like black lips

I am 77 I like the way I was taught better. I dove for 20 years. The best I did was 9 7/8 ab - 28 pound Ling. I take my ab iron and free it - leaving the gut bag in shell. Then just use finger to remove bag from shell. Use paper towel to clean - no fresh Water. Then I wrap ab in dish cloth and place it on wood board and pound it 20 times on each side. Small crack in foot is fine. I have the old ab iron - steal leaf spring with bicycle grip with bungee. My wife makes the Best Ablone Hollywood in the World. Three small Abs - made up in casserole . If you want directions let me know. Thanks for sharing - Have Fun.

I have been harvesting Abs for 64 years, I was told by a friend to tenderize whole using burlap sack, same same, but never tried, being season closed, I may never get to try Abalone again. I hold the largest Black ab for 1984, 8 inches.

Perhaps you can try this style i used in South Africa, they must be alive though, once shucked place the Abalone ( Perlemoen in SA ) on a flat rock surface, let the muscle relax it will hang down, when this relaxing occurs take a mallet and beat the muscle hard +- 4 times, in the meantime keep a pot of boiling water cooking on the side, straight away put the beaten abalone into the boiling water for 4 minutes remove from water, a fork should pierce the meat easily and then you can prepare in any recipe of your choice and enjoy a very tender dish of abalone. I do it the French style a French chef gave my dad, braised with butter, white wine, nutmeg and salt and pepper. The abalone juice thickens the sauce and is delicious. Hope those who try it get the same enjoyment me and my family did, my days of diving this delicacy and Cape Spiny Lobster are over now as muscular dystrophy has stopped me from participating but as you’ve done above we can share our experience to lighten the work for others. Enjoy and please keep sharing for us that can’t.

Can i come to your house for dinner?

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I have never seen an abalone that big in my life, and you call it the small one. ;) The ones I've bought were the size of the palm of my hand or smaller.

Capt. Ahab wants his trousers back.

Thanks so much for your two part video lessons with your secrets for prepping and cooking the gem of the sea: abalone.

Thank you for this. I started diving for abalone over 40 years ago. We used to camp out at a sheep ranch and clean and cook our catch there. Good times.

Thanks for this awesome vid and recipe saludos de ukiah ca

Bro,put them into hot water for about a minute then into cold water much easier ...give it ago

<Shaking head> Your not on to it. You wasted the gut too. You just let the thing die it will relax and Soften. Those abalone are grand parents. The parents taste better . <Wiping face>

Blanch to ice bath 45-60 seconds, remove with thumb, pull off gut sack with hand, vacuum pack to store or wrap in towel, lay on timber slab or butchers block and slam squarely with cast iron pan. If you can.

Its stupid to eat so large where you can sell it at high price.

Those are freaking massive 🙀

Nigga ain’t add a lick of seasoning lmfaooo

Yummo

Take a drink every time you hear, “Flastic Pork” 🍺🍻🍺

How is panko harder if you are literally using a grinder for your crumbs

I’ll show you how to do this in 10-12 hits *takes 35 😂

Ok I only eat the meat of seafood... this is so gruesome to me. I have to start thinking that plants were alive at some point too. Everything we eat was once a living breathing creature of some sort. Ugh😖

I seen a vid on utube and the guy boiled it looked tender as

3:02 The lips are called ENs?

35 wacks

Use a brand new pair of $40 Levi 501s, load an abalone in each leg, pound, then sell them for $100 as "distressed" abalone tenderized jeans!

Great video but does anyone else find this guy to be a bit of an arrogant dick lol

Awesome. Right outside the harbor too.

Just leave it in the shell, bring some water to the boil pop in in for a minute and a half, it will pop right out of the shell

Question. The abalone I see in the tanks at the supermarket has these small spikes around the edges of the foot. Yours doesn’t seem to have them. I’m assuming I’m supposed to trim off the black edges then because of the spikes?

Your a great teacher! Thanks for the video, now if we could only go out an get um 🙁

Gee. I guess to each their own. Eating abalone any other way than raw fresh out of the shell takes away so much of what makes it so uniquely delicious imo.

all so a good way of tenderize it is boiling water and makes for the abalone to come off it shell easier

here in new zealand we would eat the guts aswell so yummy

That looks real tasty! 😋

Dude, you talk too much and keep repeating the same Fing points again and again.............

I've got a big penis

Thank you good sir for informational video. Will be heading up to Monterey a week from now. I look forward to trying Red Abalone !

Alright? Tastes good. Ok.

Fantastic. I love the black rind. I love it on salmon and halibut as well. It does have all the flavor, it is just succulent.

New subscriber here. 👍