A unique local delicacy!
Origin: Goleta, California
Farm Method: Intertidal cage grown
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. From here you can flour and sautee, grill or poach.
Phone: +1 888-268-2774
© 2023 Water2Table. Powered By Freshline