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Old Mar 26, 2016 | 6:38 pm
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Originally Posted by gfunkdave
I've never had it. What's it like? Is it the same texture as, say, tuna sushi? I have it as more rubbery in my mind for some reason.
I've never had raw abalone; however, in my experience, the closest seafood in texture to cooked abalone is calamari steak.
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