All Yumbah frozen abalone should be thawed slowly.
Under no circumstance should abalone be force-thawed in
hot or warm water or in a microwave. Ideally, thaw abalone
in a normal refrigerator, at room temperature, or in iced
and salted water. Once abalone is thawed, wash product
thoroughly in cold, fresh water prior to shucking
Rest the front of a spoon or spatula against the muscle attached to the inside top of the shell. Move the spoon or spatula inward, cutting the connecting muscle close to the shell.
Remove the meat from the shell and then use a sharp knife to remove the hard mouthparts and trim the gut away.
Wash the shucked meat and cook as required – see our website for recipes.