In contrast to many other mussels that are only eaten at
certain seasons, the
may be eaten throughout the whole year. Make sure that the
Abalone is alive just before you prepare it. It is the only
way to use it raw for Sushi. If you touch the mussels's flesh
and it contracts, you can be sure it is alive.
The suction foot of the Abalone is the eatable part. Detach
it from the shell and clean it with a brush and much salt.
Rinse it off with running water. Take a sharp knife and
remove the dark edges around the flesh. In the following,
cut the suction foot in angular slices.
In order to remove the tentacles and intestines of the
we seize the tentacles firmly with one hand at their basis,
pulling the body strongly with the other hand. After
separating the tentacles we carefully remove the fins.
Finally you have to get rid of the outside skin of the
squid's body. We do not use the intestines, fins and skin.
Wash the squid's body and dry it off a little before you
cut it in slices.
I advise you to rub your hands and the squid again an again
with salt to make it skid-proof. The raw pieces of squid are
very firm to bite. Therefore cut the slices with a sharp
knife in a rhombic way.
The size of the
for Sushi should be about 5 to 6 centimeters without head.
First we remove the heads of the shrimps and wash the bodies
off very thoroughly. Detach the intestines and spear the
shrimp between shell and joint on a small skewer so that it
remains straight when cooking. Boil water in a pot and put the
shrimps in. The shrimps are done if they rise to the surface.
Rinse with ice-cold water immediately and detach the skewers.
Remove shell from around body, but not tail. Cut the shrimps
open along belly only going halfway in. Open out and flatten
the shrimps with your fingers.