Fish

Red Abalone

A tier

Red abalone is the market name for Haliotis rufescens and similarly labelled large pale-footed abalone sold to Western restaurants. Expect steak-friendly thickness and mild sweetness that takes butter, garlic, and soy equally well. Pound evenly before pan-searing; or slice paper-thin for hotpot. Canned red abalone is milder and softer—best in soups rather than steaks.