Awesome video, you're too funny. Love how you get right to the point. No nonsense, no b/s straightforward. Wish I had some abalone to try. Been wanting to eat some.
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.
well done! I used to live in nor-cal(santa rosa) and enjoyed abalone whenever I got a chance to eat it. Now I live in Washington state and I dig for the Geoduck clam which in taste is very close to abalone, but is a much tender texture so you don't have to fry it for so long.
More tender due to not overcooking.If smaller u can soak in warm (never boiling) water for 15/20min. Never pound abalone, the flavour your pounding out is what tenderises it during cooking
One time in Esperance western Australia, we got some pretty big abs. We lit this cool bbq with a 3/8 plate, got it glowing dull red, then threw whole abs on, 40 seconds each side. Never had better abalone!!
Me. Anstine, I'd love to be invited to your Abalone party. Your awsome thank you. Im glad I found your video because I got a bag of abalone and was looking for some guidance on how to prep it. Thanks to you I'm gonna go try this out. Thanks again. God Bless
good video Shawn/Shelley, some variations for you to try, mince some garlic into the egg mixture,flour the abs before the egg mix and do try frying in Olive oil, its delicious.Keep up the good work.
the best paua fritter recipe add a wee amount of beer to minced paua which allso has one hua guts left in it leave mix for 8 hours to ferment a little add minced onion egg flour black pepper a pinch and fry up ! From NZ
Nice vid, okay. But I did notice one minor thing you repeatedly do, okay. I'm really not trying to be an ass, okay. Just some constructive criticism, okay.
Shelley Anstine the first time I ever had Pacific sea scallops was scuba diving with my dad. We clean them on the boat and pop them in your mouth. best scallops I've ever had. I'm going free diving from abalone next weekend. Can't wait to try them. If they're half as good as fresh scallops then it'll be worth the extra work pounding and frying them
Man! Other videos are nothing compared to this! You have the greatest abalone cooking/tenderizing/cleaning/cooking video ever! And also, try to get some wheat flor and dip it in there first then the egg and then the crumbs and more flour and crumbs, so that it develops a thicker, crispier, crust.
I didn't know what an abalone looked like. Now I know what they look like, how to clean them, how to cut them, how to cook them and how to cut them with a plastic fork. Okay, I am hungry. Thank you!
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.
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?
Great video, Shawn. I am an Abalone fan, love to eat it at every opportunity. But where did you get such huge abalone? Never saw such a monster. Is there any place in California where I can buy such abalones?
Suggest your cameraman watch some youtube videos on filming. Other than that, great video!! By the way, does abalone flesh have "grain" like scallop? I never notice any; if they do, what direction does it run?
Kudos on a job well done. Sometimes I just steam them, or grill them, and then drop them in a garlic & butter sauce. Great technique & recipe you have there. Don't forget to "not feed the trolls" :-)
D J I like how nice you are. Not only did you not smart mouth off but you gave D D your recipe. Hats off. Although I’ve never heard of abalone much less tried it. Sometimes YT sends me off on adventures lol
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.
Jonathan I thinking about doing a video on abalone diving equipment and how to filet salmon. Lots of bad information out there on these two topics. Thanks for watching
Dude, you're fucking hilarious. Whenever ab season opens again I want to dive and cook with you so that we can tell all the kooks they're doing it wrong. Good shit.
![[Sashimi] How to Make Abalone Sashimi](/img/n.gif)
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
Enjoyed this 2 part series. You should continue to make videos.
Awesome video, you're too funny. Love how you get right to the point. No nonsense, no b/s straightforward. Wish I had some abalone to try. Been wanting to eat some.
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 the great video! I just bought Abalone today......I am going to enjoy, thanks to you!
well done! I used to live in nor-cal(santa rosa) and enjoyed abalone whenever I got a chance to eat it. Now I live in Washington state and I dig for the Geoduck clam which in taste is very close to abalone, but is a much tender texture so you don't have to fry it for so long.
Shawn, that was the best I have ever seen! You did a super job explaining! Look forward to trying the steps.
Thank you so much.
If you coat it in flour first it will dry it out and the egg will stick much better.
Thanks so much for your two part video lessons with your secrets for prepping and cooking the gem of the sea: abalone.
I think this guy must work for the plastic fork industry. He mentions plastic forks more than abalone. Good stuff. :)
Yia Vue after he pan fried the Abalone he demonstrated how you can cut it with a plastic fork 👍
Comprehensive , clear, I'm salivating ! Thank you
Thank you good sir for informational video. Will be heading up to Monterey a week from now. I look forward to trying Red Abalone !
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.
Just watched both vids and cant wait to show my dad!!! I really hope this works because i hate pounding abs!!!!
More tender due to not overcooking.If smaller u can soak in warm (never boiling) water for 15/20min. Never pound abalone, the flavour your pounding out is what tenderises it during cooking
Very informative. I appreciate you sharing. Thanks.
I have never eaten or cooked abalone, but this serves as a motivational tool.
haha best quote: "Don't be playing with 'em!" Good vid. Definitely trying your method out after my next dive. Thanks for spreading the knowledge
Great videos. I look forward to trying your methods.
One time in Esperance western Australia, we got some pretty big abs. We lit this cool bbq with a 3/8 plate, got it glowing dull red, then threw whole abs on, 40 seconds each side. Never had better abalone!!
Me. Anstine, I'd love to be invited to your Abalone party. Your awsome thank you. Im glad I found your video because I got a bag of abalone and was looking for some guidance on how to prep it. Thanks to you I'm gonna go try this out. Thanks again. God Bless
Great video & teaching skills 👍👍
those look delicious. Thanks for sharing.
All Right Shawn ! No baloney, and sure makes me want to eat it !
Great process I am glad to know about !
Capt I do this same cooking demonstration with 10+ inch abalone in coking classes. It is great. Thanks for watching.
Thanks for this awesome vid and recipe saludos de ukiah ca
good video Shawn/Shelley, some variations for you to try, mince some garlic into the egg mixture,flour the abs before the egg mix and do try frying in Olive oil, its delicious.Keep up the good work.
That was awesome and straight to the point. Thanks Buddy.
the best paua fritter recipe add a wee amount of beer to minced paua which allso has one hua guts left in it leave mix for 8 hours to ferment a little add minced onion egg flour black pepper a pinch and fry up ! From NZ
Nice vid, okay. But I did notice one minor thing you repeatedly do, okay. I'm really not trying to be an ass, okay. Just some constructive criticism, okay.
Got it okay :)
Knoar mmkay?
listen to my mixtape its fire fuck you
Knoar okay
you forgot "right?"
Great video, enjoy the cooking info, thanks lots for this video.
now im hungry. thanks
I'm amased I never saw this shellfish before , I wasn't borred at all , actually wanted to try one day
Wow that looks so good I am coming for dinner
Take a drink every time you hear, “Flastic Pork” 🍺🍻🍺
That was awesome... Thanks
Great! Some friends prepared it this way this weekend and it was so tender and without all the work! Terrific!
What dose it taste like? looks good
The closest thing I can say it taste like is the foot of a razor clam or a fresh pacific sea scalp. Hope that helps.
Shelley Anstine the first time I ever had Pacific sea scallops was scuba diving with my dad. We clean them on the boat and pop them in your mouth. best scallops I've ever had. I'm going free diving from abalone next weekend. Can't wait to try them. If they're half as good as fresh scallops then it'll be worth the extra work pounding and frying them
Man! Other videos are nothing compared to this! You have the greatest abalone cooking/tenderizing/cleaning/cooking video ever! And also, try to get some wheat flor and dip it in there first then the egg and then the crumbs and more flour and crumbs, so that it develops a thicker, crispier, crust.
Wow this is a fantastic vid man
I didn't know what an abalone looked like. Now I know what they look like, how to clean them, how to cut them, how to cook them and how to cut them with a plastic fork. Okay, I am hungry. Thank you!
That looks real tasty! 😋
How long did he pound it?
Those look pretty good.
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.
Good video. Good principle. Impressive
yes nice video saved me a lot of time thumbs up!!!
Thanks man pass the word on.
Nicely done.
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?
Those are not spikes but frills that they feel with and are edible too, many trim it away.
Very educational video
"pounding party" I want an invite! haha
Great video, Shawn. I am an Abalone fan, love to eat it at every opportunity. But where did you get such huge abalone? Never saw such a monster. Is there any place in California where I can buy such abalones?
you can't buy or dive for them anymore in California the season has been closed and will remain until further notice.
Does this pounding method work for frozen abalones (defrosted)? thank you
GREAT video 💯
Imagine this guy dialed up to 10. Plastic fork, okay? Great video!!!
Best abalone cooking video. Right to the point. NO B.S. Thank you for this.
Well Sir, from where I am sitting you have a very good life!!! Cheers!!!!!
great vid!
Great vid.
Where can i get some i live in the carribean?
Suggest your cameraman watch some youtube videos on filming. Other than that, great video!!
By the way, does abalone flesh have "grain" like scallop? I never notice any; if they do, what direction does it run?
Kudos on a job well done. Sometimes I just steam them, or grill them, and then drop them in a garlic & butter sauce. Great technique & recipe you have there. Don't forget to "not feed the trolls" :-)
Abalone (Paua) is the pacific specialty! NZ have the best Paua dishes!
can u please tell me where can I buy abalone
looks so tasty.. good vid
Thanks Shawn, fantastic!
I think this is an awesome video! There are people who clearly like to troll this guy. Good vid anyway lol
lmao its students from the school he works at
its a fat meme
Better off cleaning removing the guts and then putting in a pan whole with cream thats the only way we do it in New Zealand
Not everyone I slice coat in flour and fry so much better. But bro I wish we had Paua that big...
No it isn't
D J I like how nice you are. Not only did you not smart mouth off but you gave D D your recipe. Hats off. Although I’ve never heard of abalone much less tried it. Sometimes YT sends me off on adventures lol
Awesome. Thank you!
I love the I am not ashamed tshirt
Are abalone generally tough?
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.
so what time is dinner? lol great vid.
Like a boss!
wish this guy had more videos...
Jonathan I thinking about doing a video on abalone diving equipment and how to filet salmon. Lots of bad information out there on these two topics. Thanks for watching
Can't wait.
I messed up. Was it a plastic spoon?
cut it with a fork, cut it with a fork lol awesome vid
this dudes great.
awesome!
where to buy abalone this big?
you can't idk if you live in America but the only way you can get them was to dive for them yourself but the season has since been canceled
Dude, you're fucking hilarious. Whenever ab season opens again I want to dive and cook with you so that we can tell all the kooks they're doing it wrong. Good shit.
Interesting!
good shit dude!
What s the taste? Is it water filter animal, likeclams?
good stuff. I like mine with mango chutney or thick balsamic viniger sauce. haters are entertaining, like watching a Mongoloid dress their self
great content. need a better camera though. Not too clear
when he cut it with that plastic fork i instantly convulsed and had a blissful, orgasmic seizure of satisfaction and ecstacy
AYE QUICK SHOUT OUT TO ANTHONY BOURDAIN
I give this video 10 out of 10 plastic forks
How is panko harder if you are literally using a grinder for your crumbs
Prefer creamed Abalone :)
That is a HUGE abalone!!!!!
Way to go
That is a huge abalone!!!!
thanks from me
Alright? Tastes good. Ok.
Okay
You can keep the abalone - but I want the knife particularly the Arabic knife.for my burgers.... ....thanks in advance.
Yummo
What the heck is going on in the background towards the end of your video?
New drinking game do a shoot every time he says okay. You'll never make through the whole video.
hahahaa ... such a nice abalone, you fried it ? xDD
Nigga ain’t add a lick of seasoning lmfaooo