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To Clean Abalone

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STEAMED ABALONE

WM & WN —_—

ABALONE STEAKS

1.

WW

Only the large foot muscle of the abalone is eaten. Cut
the muscle from the shell or pull it out.

The insides usually will remain attached to the shell when
the meat is removed. If any of the entrails remain on the
meat wash them off under cool running water. Also cut
off the siphon and any green matter left on the animal.

Scrub off the black outer skin attached to the rim of the
meat. Soaking the abalone in salted water will make re-
moval of the black outer skin easier, but soaking is not
essential for cleaning.

Ed Hunt — Bella Bella

Put fresh abalone, shell attached. in a large saucepan.
Fill the pan with one-half inch fresh water.
Cover and cook the abalone slowly for fifteen minutes.
Clean according to preceding instructions.
Cut the meat into small cubes. Cook with vegetables in a
small amount of fat as follows:

1/4 cabbage, chopped

2 carrots, grated

] medium onion, chopped
When half-cooked add the diced abalone and continuc
cooking until the vegetables are ready and the abalone
is hot.
Serve with rice

Ed Hunt — Bella Bella

Place cleaned abalone between two layers of towelling to
keep it from slipping.

Pound vigorously with a rolling pin to tenderize the meat.
Dip the steaks in bread crumbs or pancake mix.

Fry in oil one or two minutes on each side. Do not over-
cook as this will toughen the steaks.

PICKLED ABALONE

Gertrude White, Louise Beacom —
Bella Bella

Steam abalone (refer to recipe for Steamed Abalone).
Cut the meat in one-quarter inch strips.

Fill a quart jar with meat then add:
] cup soy sauce
1 cup white vinegar

Cover the jar loosely and refrigerate overnight before
serving.

Abalone prepared in this manner and kept in the refriger-
ator make delicious snacks for the next few days.

When the abalone has been eaten, more can be pickled tn
this same mixture.

CHINA SLIPPERS (Giant Pacitic Chiton)

The China Slipper or Giant Pacific Chiton is the largest

type of chiton, measuring from four to twelve inches in length.
It has a reddish, leathery back surface and attaches itself to
rocks with a powerful foot. They can be found at low tide
tightly adhering to rocks or in tidal pools.

To Cook

1.

tO

Ed Hunt, Mary Moody — Bella Bellu
Steam china slippers for an hour or until the outer skin
begins to peel off (some people stir china slippers rapidly
to rub off the skin). |

Remove any remaining skin, the backbones and gills. Leave
the girdle and foot for eating.

China slippers may be served after they have been steamed
and cleaned or they may be pan fried with onton.