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Abalone
The scientific name for abalone is Haliotis ruber or H. laevigata, depending on whether it has a black lip or green lip. Then again it might be H. tuberculata (from the Atlantic) or H. lamellosa (from the Mediterranean), or H. rufescens, the true abalone or red abalone, fished in southern Californian waters. The word 'abalone' is in fact the Californian Spanish name for the species known as 'sea ears'. One look at the handsome shells will tell you why. These much- sought-after molluscs with a firm texture and delicate flavour may be purchased fresh, canned or dried.
Assuming you are willing to pay the asking price for fresh abalone, two to three times the cost of premium eye fillet, you must be prepared to tackle it with scouring brush and sharp knife. The sharp knife is necessary to remove the intestines and frilly outer rim and the brush to scrub away the dark coating from the foot (white fleshy portion), which is the edible part. This part is muscle, which the abalone tenses when wrenched from its rock, so it is necessary to cut it into paper-thin slices, against the grain and then beat the slices with a mallet until tender. Next, decide whether you want your abalone short-cooked or long-cooked. The first way is literally a matter of a few seconds, the second requires many hours of gentle simmering.
Canned abalone varies in tenderness depending on the processing, Japanese brands usually being the best but also the most expensive. Slice finely and add to cooked dishes at the last moment, since it needs no further cooking. Or marinate the slices in soy sauce, mirin, a few drops of sesame oil and pinch of sugar and serve as part of a cold hors d'oeuvre. Don't waste the liquid in the can either: add it to soups for a delicious flavour.
Dried abalone needs to be soaked for 4 days, scrubbed clean and trimmed, simmered for at least 4 hours, drained, rinsed, trimmed and sliced before using. The whole thing is rather daunting and canned or fresh abalone produces better results.
Other Languages:
Burma: baun
China: bow yu
Indonesia: lapar kenyang
Japan: awabi
Malaysia: siput
Thailand: hoy knong thaleh
Sources from Asia Food Glossary Page
The scientific name for abalone is Haliotis ruber or H. laevigata, depending on whether it has a black lip or green lip. Then again it might be H. tuberculata (from the Atlantic) or H. lamellosa (from the Mediterranean), or H. rufescens, the true abalone or red abalone, fished in southern Californian waters. The word 'abalone' is in fact the Californian Spanish name for the species known as 'sea ears'. One look at the handsome shells will tell you why. These much- sought-after molluscs with a firm texture and delicate flavour may be purchased fresh, canned or dried.
Assuming you are willing to pay the asking price for fresh abalone, two to three times the cost of premium eye fillet, you must be prepared to tackle it with scouring brush and sharp knife. The sharp knife is necessary to remove the intestines and frilly outer rim and the brush to scrub away the dark coating from the foot (white fleshy portion), which is the edible part. This part is muscle, which the abalone tenses when wrenched from its rock, so it is necessary to cut it into paper-thin slices, against the grain and then beat the slices with a mallet until tender. Next, decide whether you want your abalone short-cooked or long-cooked. The first way is literally a matter of a few seconds, the second requires many hours of gentle simmering.
Canned abalone varies in tenderness depending on the processing, Japanese brands usually being the best but also the most expensive. Slice finely and add to cooked dishes at the last moment, since it needs no further cooking. Or marinate the slices in soy sauce, mirin, a few drops of sesame oil and pinch of sugar and serve as part of a cold hors d'oeuvre. Don't waste the liquid in the can either: add it to soups for a delicious flavour.
Dried abalone needs to be soaked for 4 days, scrubbed clean and trimmed, simmered for at least 4 hours, drained, rinsed, trimmed and sliced before using. The whole thing is rather daunting and canned or fresh abalone produces better results.
Other Languages:
Burma: baun
China: bow yu
Indonesia: lapar kenyang
Japan: awabi
Malaysia: siput
Thailand: hoy knong thaleh
Sources from Asia Food Glossary Page
I like eating mine just like that, right out from the can. Either with mee sua or porridge or just like that as snacks (got influenced by hb 
) 
more $$ for female nonsense, is it good news?? 
coz she doesn't know how else to eat them besides eating them with maggie mee or just plain like that 
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