The abalone is an ear-shaped univalve. Its delicious meat resides within its beautiful shell, which is iridescent mother-of-pearl inside, pink, red, green, or black outside. Wild American abalone, native to the Pacific off Alaska and California, is in dwindling and controlled supply, but baby varieties are farmed in Hawaii and California. Abalone is rare and always expensive. If you are fortunate enough to find it live, enjoy the meat and save the gorgeous shell.
Where found: Live, occasionally in California. Canned or frozen in Asian stores throughout the country. Prepounded frozen abalone can be very good.
To buy: If in the shell, it must be alive and the meat should glisten.
To store: If alive, refrigerate and eat within a day.
To clean: If alive, shuck and trim off innards; you eat only the large muscle.
Best cooking techniques: As for conch (thinly slice and eat raw) or squid (cook for a minute or two).
