Originally Posted by
Sweet Willie
I've never understood this food, expensive and every preparation I've had of it has been mediocre at best. Preps have been: sauteed, raw(sushi), breaded sauteed.
I far prefer conch for raw or sauteed preps.
Anyone love abalone? What prep in particular?
I love it, but it's a pain to prepare correctly. Growing up in Calif I had friends that went Diving in northern CA up by mendocino and would get Abalone, haven't had it in a while.
After cleaning it, I'll soak it in milk for a few hours, then bread it and saute it in combo of butter and olive oil. Now I love Conch as much as I love Abalone.