A unique local delicacy!
Origin: Goleta, California
Farm Method: Tanks, Ocean water circulation.
Seasonality: Year Round
Flavor Profile: Beautiful plump meat and a mild sweet flavor.
To prepare: shuck abalone foot from shell, remove organs and head, rinse in fresh water and place foot in a bowl and refrigerate for one hour. While resting in the bowl, the foot is going to produce some body fluid, juices. Do not discard.
After chilling, slice foot into steaks 1/4 inch thick slices. Place steaks into a zip loc baggie and tenderize by pounding, a few good whacks over every square inch on both sides. Put tenderized steaks back into the bowl with the juices.
Cooking Methods: flour and sauté, grill or poach.