Greenlip abalone has a green lip, tender meat, savory juice, rich flavor, and a springy texture. It is suitable for boiled, stir-fried or sashimi. It is especially best in stewed soup. It is the most popular abalone species in southern country and Hong Kong diners.

Defrosting
Frozen abalone should be thawed slowly. Under no circumstance should abalone be force-thawed in hot or warm water or in a microwave. Ideally, thaw abalone in a normal refrigerator, at room temperature, or in icedand salted water. Once abalone is thawed, wash product thoroughly in cold, fresh water prior to shucking

Shucking
Rest the front of a spoon or spatula against the muscle attached to the inside top of the shell. Move the spoon or spatula inward, cutting the connecting muscle close to the shell.

Trimming
Remove the meat from the shell and then use a sharp knife to remove the hard mouthparts and trim the gut away.

Cleaning
Wash the shucked meat and cook as required

Cooking Method 1:
Slice thin and serve raw with dipping sauce - either ponzu or soy sauce

Cooking Method 2:
Lightly steam abalone in steamer or place back in clean shell and steam by placing a small amount of water in a saucepan and covering with lid. Making sure water doesn't get into the shell and steam for about 2-3 minutes until meat becomes soft but before it starts to curl. Serve in shell with dipping sauce

Cooking Method 3
Get a very hot pan. Coat the abalone in oil . Flash fry for about 1 minute and serve with dipping sauce