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Grilled Abalone

Course Appetizer, Main Dish
Cuisine American, Hawaiian
Keyword abalone, Japanese, recipe, seafood


  • 2 each abalone larger for sashimi, average of 120 g or 95 g
  • 8 each abalone medium for grill, average of 63 g
  • 2 tbsp butter
  • 1/2 gallon ocean water for 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.
    Live Abalone (Ezo)
  • 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.
    Abalone blanched in ocean water
  • 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.
    Prepping Abalone
  • 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.
    Prepping Abalone
  • Prepping Abalone
  • Repeat with all abalones.
    Prepping Abalone
  • Large abalones are ready to slice and enjoy as sashimi.
    Abalone 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.
    Prepping Abalone for Grill
  • Grill for about 15 minutes. Open the foil and enjoy! They are good without any sauces. Cold Hawaiian beer is a great compliment!
    Grilled Abalone