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  Frozen Tenderized Abalone Steaks/lb
Frozen Tenderized Abalone Steaks

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Select the quantity (in pounds) of Frozen Abalone Steaks you wish to purchase.
Our Price: $104.99

Quantity in Stock:(Out of Stock)


The frozen wild abalone meat comes from Baja California. The abalone fishery is well managed by the Mexican government and individual fishing cooperatives. The cooperatives monitor the fishing in their area to ensure that the abalone stock is sustainable. The abalone steaks are shipped ready to prepare having been trimmed, sliced, pounded, vacuum packed and frozen. The steaks are two to three ounces each and approximately five inches in diameter.

The abalone are professionally tenderized on-site, there is no need to tenderize further as this will cause breakage. Abalone has a mild flavor; any seasoning should be used very lightly as to not over-power the delicate and sweet flavor. Abalone cooks very quickly and should be served promptly after cooking. If many portions are to be cooked, it is advisable to have more than one skillet heated and ready for cooking or the abalone should be cooked to order. Always pre-heat the skillet and cook on high/med high heat. Wipe the skillet clean with a towel between batches if the butter begins to scorch. Serve immediately or place on warming tray for no more than five minutes. 

Thawing:  place the vacuum packed abalone steak under cold running water for about 2 minutes. Removes the steak (OK if still slightly frozen) from the vacuum pack and proceed.

Recipe for Pan Fried Abalone Steaks


 8 small or 4 large fresh or frozen abalone steaks

 6 tablespoons butter or margarine

 1 to 2 tablespoons lemon or lime juice

 About 1/4 cup all-purpose flour

 Salt and pepper

 2 eggs

 2 tablespoons water

 1 tablespoon vegetable oil

 2 tablespoons butter or margarine

 Finely chopped parsley

4 lemon wedges


Thaw frozen abalone steaks.

Melt 6 tablespoons butter or margarine in a small saucepan.

Add lemon or lime juice to taste.

Keep warm over low heat.

Pour flour into a wide shallow bowl; stir in salt and pepper to taste.

In another shallow bowl, beat together eggs and water.

Lightly coat abalone steaks with flour mixture; gently shake to remove excess flour.

Dip in egg mixture, then dip in flour again to lightly coat.

Heat oil and 2 tablespoons butter or margarine in a large skillet.

Add coated abalone steaks.

Pan-fry steaks 30 to 45 seconds on each side; turn once.

Arrange cooked steaks on a platter; garnish with parsley.

What you will receiveHow to Prepare

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Average Customer Review: 5 of 5 | Total Reviews: 2 Write a review.

  6 of 6 people found the following review helpful:
Best ever! December 13, 2008
Reviewer: Barbara Karler from Salt Lake City, UT United States  
As an ex-Californian, I yearn for abalone from time to time.  This stuff is exquisite and keeps me from losing my mind from acute deprivation.  It is perfectly trimmed and tenderized.  Just a quick saute in butter and you are dining with the gods on ambrosia.  Well worth the price.

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  2 of 2 people found the following review helpful:
Frozen Abalone September 23, 2008
Reviewer: Anonymous Person from Miami, FL United States  
Trimmed and tenderized to perfection, the flavor is as good as any restaurant.....exquisite!

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