Growing up in San Diego in the 60s was awesome for a lot of reasons, but one cherished memory is the abundance of fresh abalone that my dad (who worked the fuel dock on Harbor Island) would bring home and cook up for dinner.
I remember it was an ardurous process of cleaning, slicing and pounding before flouring and sauteeing.
I was shopping at 99 Ranch and noticed they have frozen abalone. It comes frozen and the abalones are small... about the size of a small fist.
Any ideas on this product? I'd love to try my hand at making some abalone, but I don't know how to tackle these chucks of muscle.