Blacklip Abalone Profile
Found only in southern Australian waters where they feed mainly on drift algae. Abalone flesh can be tough if it is improperly prepared or overcooked.
The firmness of abalone flesh is highly sought after in Asian circles, and is central to some of the best Asian seafood dishes. Abalone meat can be pan-fried, stir-fried, poached, steamed or stewed. Definitely considered by connoisseurs best when eaten raw, in thin strips with wasabi and soy sauce.