Get to know your species
Blacklip Abalone
- Saltwater
The firm flesh of abalones is highly prized in Asian circles, and is central to some of the best Oriental seafood recipes.Abalone meat can be stir-fried, pan-fried, poached, steamed or stewed. However, it is considered by some to be best when eaten raw, in thin strips with wasabi and soy sauce. Another option is lightly braised abalone. With its absorbent texture that draws other flavours...
More about the Blacklip Abalone
Mains
The stock for this recipe will be more than enough for 4 and can be stored for up to a week in the refrigerator, or frozen for future dishes.
View recipe
.ashx)
FISH
FISH Magazine is now available digitally on the web and for both Android and Apple as a downloadable application.
View FISH Magazine
Browsing made easy with our FISH app.
Experts
Over 200 chefs, fishers, researchers and seafood lovers
The depth and range of information contained in Fishfiles meant the Fisheries Research and Development Corporation (FRDC) required input and help from a wide range of experts and partners.
View all experts
