Small, round muscles with a firm, almost crunchy bite and a clean sweetness that comes through even after a long braise. The shell and the dark fringe are already gone, so the bag goes straight from the freezer into the pot.

What it is

The foot muscle of Haliotis abalone, trimmed of shell, viscera and the rough outer edge. Each piece measures two to three centimetres across at the 200 count grade, which is the size that suits a hot pot, a skewer or a fast stir-fry.

Where it comes from

Farm-raised on kelp in cold southern water, then shucked and trimmed by hand at the processing plant. The meat is washed, drained and frozen individually, so the pieces stay loose and you can take only what the recipe needs.

Specifications

Condition on arrival

Frozen separately, so the bag should rattle rather than sit in one block. Each piece should be pale cream to light amber with a glossy surface; a dull, dry edge means the bag lost its seal.

Storage and thawing

• Keep at −18 °C or colder for up to nine months
• Thaw in the refrigerator for four to six hours, or drop the frozen pieces straight into a hot pot
• Pat dry and score a shallow crosshatch if you want the pieces to stay flat
• Do not refreeze once thawed

Shelf life and delivery

• Best before: 12 months from the production date on the carton
• Sent on a cold chain in an insulated liner with gel packs
• Freeze on arrival and check that the pieces are loose, not welded together

How to cook

• Hot pot: 90 seconds in simmering broth, no longer
• Braised: 40 minutes in stock, soy and rock sugar until the centre turns tender
• Skewer: two pieces per stick, brushed with butter, grilled two minutes a side
• Stir-fried: sliced thin and tossed with greens in a very hot wok

Allergens and compliance

Contains molluscs. Trimmed and packed in a facility that also handles fish and crustaceans. Raw product, cook thoroughly before serving.