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Pacific Abalone

Pacific Abalone is Harvested in North America.

Abalone Steaks  
Each abalone goes through a strict process; the abalone is hand-caught, stripped, trimmed, pounded, tenderized and ready to cook. Enjoy this highly sought after gourmet delicacy for it's unique taste; similar to calamari when tenderized and breaded.

Tenderized and ready to thaw and prepare. Steaks are 3 ounces each.

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Traditional Abalone

  • 1/2 lb. Abalone
  • 1.5 cups seasoned dry bread crumbs
  • 2 eggs, beaten
  • 2 tbsp. milk
  • 1 cup olive oil for frying
  • 1/2 cup ketchup
  • 1 tbsp. horseradish
  • 1 tsp. lime juice
  • Chopped fresh parsley for garnish

  1. 1. In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
  2. 2. Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
  3. 3. Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.
Seafood Consumer Information
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Tim BergYour host, owner, and fishing expert
Alaska Tim

Contact us:
Great Alaska Seafood

Visit us, or write to:
Peninsula Processing & Smokehouse
720 Kalifornsky Beach Road
Soldotna, Alaska, 99669

Local Phone: 907-262-8846

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