“Big Island Abalone Corporation (BIAC) produces Kona Abalone, a premium stock of Ezo (Japanese Northern) abalone. The quality of Kona Abalone is highly praised by many chefs and served at many top-end restaurants in Tokyo, Waikiki, Las Vegas, Los Angeles, San Francisco and New York.”
When you are on the Big Island, make sure to visit the farm! The guided tours are every Monday, Wednesday, and Friday at 12:15 pm, in Japanese and English. A freshly grilled abalone is usually served at the end of the tour. They also have different sizes live abalone on sale at the farm (8 am to 4 pm).
Every time I visit the island, I make at least one of my dinners a grilled abalone. It’s a Big Island treat I must to have! I visit the farm with a cooler and ice to buy them. Once these creatures are cold, they fell asleep and travel well for a few hours on ice. They are easy to cook if you have a grill or an oven where you stay. Just follow my instructions below. The farm also offers alive or fully cooked (canned) abalone to ship to Hawaii destinations and mainland USA, West Coast only (except California) through orders placed on their website.
Address: 73-4460 Queen Ka’ahumanu Hwy #115, Kailua-Kona, HI 96740
2eachabalonelarger for sashimi, average of 120 g or 95 g
8eachabalonemedium for grill, average of 63 g
1/2gallonocean waterfor blanching
Most likely, the mantles of abalone will be curled. To relax the muscle, they are either rubbed with some sea salt or blanched in a sea or ocean water. Preheat your grill to medium heat. In a pot, bring 1/2 gallon of ocean water to boiling.
Place two larger abalone in a simmering ocean water for 2 minutes. Remove and place them on the plate to cool to room temperature. Blanch the rest of the abalone, 4 at a time.
Release the mantle from the shell with your fingers placed between the shell and its body starting from the head, pointy side of the shell.
Remove the innards as shown in the pictures. The green part is abalone's liver. It's delicious. Collect all the abalone livers and grill them separately, seasoned and enclosed in foil.
Repeat with all abalones.
Large abalones are ready to slice and enjoy as sashimi.
Score medium size abalones as shown in the picture, place them back into their shells, place a small piece of butter on top each one, pack into a foil, and place on hot grill.
Grill for about 15 minutes. Open the foil and enjoy! They are good without any sauces. Cold Hawaiian beer is a great compliment!