Abalone is one of the most delicious and luxurious seafood delicacies out there. When fresh its soft succulent texture and sweet, briny flavor are absolutely divine. However, as a highly perishable food, abalone requires very careful handling and storage to maintain its freshness and quality.
Having worked with abalone for many years, I’ve become well-versed in the best practices for storing this precious mollusk properly In this comprehensive guide, I’ll walk through everything you need to know to keep your abalone fresh and delicious, whether it’s live, canned, or frozen.
Storing Fresh Abalone
Fresh abalone straight from the ocean is sublime, but also extremely perishable Here are my top tips for storing fresh abalone
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Keep live abalone cool – Place in a bowl in the refrigerator, covered with damp towels. The optimal temperature is below 40°F.
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Use promptly – Plan to cook fresh abalone within 24 hours of purchasing for best quality.
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Don’t soak – Avoid soaking fresh abalone as it can lead to contamination. Rinse briefly in cold water instead.
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Chill while prepping – Place shucked abalone meat over ice while preparing it.
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Wrap tight – Wrap shucked meat tightly in plastic wrap, expelling excess air. This prevents drying.
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Use leftover meat quickly – Cook any unused shucked meat within 1-2 days. It loses freshness rapidly.
With proper icing and refrigeration, fresh abalone can keep for 1-2 days. But for best flavor and texture, cook it the same day whenever possible.
Freezing Fresh Abalone
Freezing lets you enjoy fresh abalone for months after purchase. Here’s how to freeze it properly:
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Clean thoroughly – Remove all viscera, skin, etc and rinse well. Grit will degrade quality.
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Portion – Cut abalone muscle into thin steaks or slices before freezing for easy use later.
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Protect from freezer burn – Wrap pieces individually in plastic wrap or freezer paper. Then place bundles in airtight freezer bags.
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Freeze fast – Quickly freeze abalone at 0°F or below. Slow freezing causes damaging ice crystals.
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Label and date – Note the freeze date and abalone type on bags for easy identification.
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Use within 2-3 months – For best quality and texture, use frozen abalone within 2-3 months.
With proper freezing techniques, the flavor and texture of fresh abalone can be preserved beautifully for enjoyment months later.
Storing Canned Abalone
For an easy, long-lasting abalone option, canned is convenient. Here’s how to store canned abalone:
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Check expiration date – Always inspect expiry date and condition before purchasing canned abalone.
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Refrigerate after opening – Once opened, transfer unused abalone and liquid to an airtight container and refrigerate.
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Use within 4 days – Enjoy refrigerated, opened canned abalone within 3-4 days for best quality.
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Keep cool and dry – Unopened cans can be stored for 1-2 years in a cool, dry pantry away from direct sunlight.
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Look for bulging or rust – Discard any bulging, dented or rusty cans which can contain bacteria.
When sealed and stored properly, canned abalone can last for years without losing texture or flavor. Refrigeration extends the shelf life for several days after opening.
Thawing Frozen Abalone
To enjoy frozen abalone at its best, proper thawing is key. Here are some tips:
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Thaw slowly – Thaw frozen abalone overnight in the refrigerator. Never use hot water or microwaves.
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Keep it cold – Place in a bowl or colander over a plate to catch drips as it thaws.
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Cook immediately – Use thawed abalone right away for maximum freshness and quality. Do not refreeze.
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Use extra liquid – The thawed liquid can add great flavor. Use it for steaming, soups, stews etc.
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Rinse before eating raw – If preparing abalone sashimi or poke, rinse thawed abalone gently under cold water to remove excess liquid.
Slow, careful thawing in the refrigerator preserves texture and flavor. And cooking or eating thawed abalone promptly retains its just-caught quality.
How to Know if Abalone Has Gone Bad
Because abalone is highly perishable, it’s important to know how to identify when it’s no longer fresh and safe to eat. Here’s what to look for:
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Strong, unpleasant odor – Fresh abalone has a mild, briny scent. Foul, sulfurous smells mean it’s bad.
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Discoloration – Whitish, opaque coloring indicates dried out, spoiled abalone.
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Ultra firm texture – As it deteriorates, abalone muscle becomes tough versus soft when fresh.
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Damp, sticky feel – Extremely sticky or tacky skin can signal slime and bacteria growth.
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Rusty canned liquid – Discoloration and sediment in canned abalone liquid indicates spoilage.
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Past shelf life – Toss refrigerated abalone after 2 days and canned past expiration date.
When in doubt, remember the old adage: “When fish is questionable, throw it out!” Better safe than sorry.
Why Proper Abalone Storage Matters
After understanding proper abalone storage techniques, the reason why it’s so important is clear:
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Preserves freshness – Keeps the tender texture and sweet, briny abalone flavor intact.
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Retains moisture – Prevents dehydration which makes abalone rubbery and tough.
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Inhibits bacteria – Limits harmful bacterial growth that can cause illness.
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Allows long-term use – Enables enjoying abalone for months versus days with freezing.
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Reduces waste – Helps utilize the entire abalone when stored at peak quality.
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Provides versatility – Allows enjoying abalone in more recipes like sushi, chowder, stir fry etc.
Storing abalone correctly maximizes enjoyment of this rare seafood treat. It retains the divine flavor and texture that makes abalone so special.
Storing Abalone for Quality and Safety
Now that you know how and why abalone requires diligent storage, you can confidently buy, prepare and store it for your maximum enjoyment. Follow these easy best practices:
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Handle live abalone gently and keep iced.
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Use fresh abalone ASAP, within 1-2 days ideally.
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Wrap shucked meat tightly and refrigerate on ice.
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Clean and freeze portions of fresh abalone for long term storage.
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Refrigerate opened canned abalone and use within 3-4 days.
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Look for expiration dates and integrity when buying canned.
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Thaw frozen abalone slowly in the fridge overnight before use.
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Rinse thawed abalone before eating raw or cooking immediately.
With proper handling, fresh abalone is a true delicacy like no other. Now go enjoy this sublime seafood at its very best! Just be sure to store it properly at every step.
How to Cook Abalone
To prepare abalone, it must be shucked, cleaned, and tenderized or the meat will have a rubbery texture. The abalone attaches to its shell with a solid round muscle at the bottom. To gently release the meat from the shell, a wide, flat, wooden spatula works well. It is sometimes soaked, blanched, or frozen prior to shelling. The viscera (guts), black edges, and tough outer skin is then removed. All of it can be eaten, but these trimmed pieces are hard to prepare and taste good, so people usually throw them away.
Once the abalone meat has been cleaned, it needs to be made tender. This can be done by pounding it whole or cutting it into thick steaks, or it can be cooked slowly for a long time. Seasonings should be kept light because the delicate meat will take on the taste of other foods it’s cooked with. Abalone is a delicate food that is often quickly and gently fried in a pan. It can also be steamed or poached. It is also eaten raw, particularly in Japanese sashimi.
Abalone vs. Whelk
Also a gastropod, whelk is from the Buccindae family. It is considerably cheaper than abalone. Whelk is a sea snail that lives in the Atlantic Ocean and has a spiral shell. It is most often used in European cooking. Its smaller than abalone, doesnt require as much preparation, and often cooked and served in the shell. The taste is similar to clams and it can easily become too chewy when overcooked.
How to Clean and Cook Abalone
FAQ
How long will abalone keep in the fridge?
How do you store freshly caught abalone?
How to preserve abalone?
How to keep abalone alive overnight?
How do you store canned abalone?
To store canned abalone, drain and rinse it prior to use. It’s best to use an airtight container when storing it in the refrigerator or freezer. If you’re storing canned abalone in the refrigerator, ensure that it’s covered and kept away from foods with strong odors.
Does abalone have to be refrigerated?
All Abalone is fully bled then Individually Quick Frozen (IQF). This ensures minimal weight loss on thawing. Canned abalone should be drained and rinsed prior to use. Frozen abalone should be thawed slowly in a cool room overnight in an airtight container. Fresh Abalone should be kept refrigerated at all times at <5°C.
Can you keep abalone alive overnight?
If you need to store it for later use, it can be kept alive overnight in the refrigerator by placing it in a bowl covered with wet towels. However, it is recommended to prepare it no later than the following day. If you have leftover fresh abalone, it can be removed from the shell, sliced, and frozen.
Can you freeze canned abalone?
If you’re storing canned abalone in the refrigerator, ensure that it’s covered and kept away from foods with strong odors. Canned abalone can be stored in the freezer for up to two years if stored correctly. It’s important to label the container or bag with the correct date before transferring it to the freezer.