Abalone 4-5oz

One each Davenport, California farmed red abalone. Sushi-Grade.  Delicious sliced thin raw or grilled over charcoal - a squeeze of lemon and you have a perfect dish. Preparing Your Live Abalone 1. Abalone should be removed from their shell before they die, if possible. 2. To remove the meat from the shell a. Place the shell in your hand with the head facing towards you. b. Take an oyster knife or butter knife, place it between the foot and the shell. c. Keep the knife close to the shell and scape the knife along the shell to severe the muscle that attaches the meat to the shell. scooping the foot out. d. The entrails, (guts) will either remain in the shell or come out with the abalone meat. Discard viscera. Trim off head/mouth portion at an angle to avoid losing too much meat. e. Rinse the abalone and store in the refrigerator. 3. The abalone meat will tighten and become very firm when removed from the shell. It will naturally relax after a few hours in the refrigerator. This is not a