Abalone
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Abalone - A mollusk that is popular ingredient in Chinese and Japanese dishes. In China it is featured in Cantonese cooking. Abalone is a member of the genus Haliotis, which means sea ear, referring to the flat shell.
abalone = awabi = loco = muttonfish = paua Pronunciation: abba-LOW-nee Notes: Asian markets are a good place to find these. Prod them gently before buying to make sure they're alive. The smaller ones are better.
abalone - Abalone are shellfish of the univalve family, meaning they only have one shell, unlike bivalves such as clams that consist of two shells. This edible gastropod belongs to the same family as the sea slug and is related to the snail.
Abalone - A mollusk, related to a sea snail, similar in flavor to a clam. It may be cooked by various methods and is best suited to very long or very short cooking times.
Abalone
also spelt Abalone in [Malay], Pow Yee [Chinese], Awabi [Japan], Paua [New Zealand]
Abalone. This delicacy is savored (usually in a restaurant) in a banquet or formal dinner celebrating a momentous or auspicious occasion.
Abalone
A type of mollusk, related to the sea snail, having a flat, oval shell. The flesh can be cooked and is similar in taste to a clam. The size of an abalone ranges from a few inches to nearly 12 inches.
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Abalone: A mollusk found along California, Mexico, and Japan coast. The edible part is the foot muscle. The meat is tough and must be tenderized before cooking.
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Abalone : A mollusk with a single shell and a large, edible adductor muscle similar to that of scallops.
abalone, fry, indian, italian, seafood, shellfish, snack, steak
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Abalone [ab-uh-loh-nee]
A large mollusk of the genus Haliotis, having a bowllike shell bearing a row of respiratory holes, the flesh of which is used for food and the shell for ornament and as a source of mother-of-pearl.
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bao (<.Chin. ) Abalone.
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Mariscos: Seafood. If you like abalone try our abalone type shellfish from Royal Crown.
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Abalone
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This gastropod can be found along the coasts of California, Mexico and Japan. The edible portion is the "adductor muscle" (false foot) by which it clings to rocks. Its iridescent ear-shaped shell is the source of mother-of-pearl.
Though compared to clams, scallops, and abalone (another kind of ocean snail), conch has a distinctive flavor and texture. Norman Van Aken, chef of Norman's restaurant, says, "It's like an exotic clam, but less salty, less sweet.
Abalone, sea urchins, and conch are examples of univalves. Clams, oysters, and mussels are examples of bivalves, or mollusks with two shells. Cephalopods, such as octopus and squid, have tentacles that are attached to the head and ink sacs.
U
Univalve A single-shelled mollusc, such as abalone and sea urchin.
V
Vichyssoise A rich-creamy cold potato and leek soup thickened with cream and garnished with chives.
The process is intended to tenderize certain very tough or wiry fish (such as abalone), and to thin for fast cooking and tenderize, cuts of meat - veal scallops, for instance, to make scaloppini, and paupiettes.
Mollusk : Animals of the phylum Mollusca characterized by soft invertebrate bodies, and typically covered by a hard outer shell. They are divided into three categories univalves (abalone, conch, and snails), ...
The mollusks or molluscs are the large and diverse phylum Mollusca, which includes a variety of familiar creatures well-known for their decorative shells or as seafood. These range from tiny snails, clams, and abalone to the octopus and squid (which ...
The stomach (dark portion) of the body is removed and the rest carved into 1/4-inch steaks, which are considered by many to be superior to abalone. Due to their size, they have a tough texture and are generally not eaten raw.
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