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The sea ear or abalone (it has more names but these are the best known) is, at present, one of the most appreciated seafood. There is everywhere, in Galicia the haliotis tuberculata, but the most appreciated variety is the Japanese, the haliotis discus hannai. This variety is the one grown in the Muros-Noia estuary in a GMA farm (Galician Marine Aquaculture) and is the one we use in this recipe.
It is a seafood with a tough and leathery meat similar to that of octopus, so before cooking it you have to break the fibers to make it edible. It can be used for shashimi, or do with short cooking, or slow and long cooking at low temperature.
In this recipe, being the first time I prepared and tested it, I opted for the simplest, steam cooking. And I left it natural to find out how it tasted. The result in terms of cooking was correct but in terms of taste, quite disappointing. It doesn’t taste of anything. But this is a personal appreciation, I'm sure that in other recipes will be very tasty. I just do not understand how a seafood is so appreciated that, on its own, it does not taste like anything. I expected it to be tasty like any other of the most typical seafood here and much tastier without the need for add-ons.
See the recipe, with nutrition facts, at:
lareiras.gal/e...
GMA (Galician Marine Aquaculture) : abalonbygma.com/
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