Abalone is famously delicious for its tender, sweet and marine taste. The point to prepare abalone is to keep tenderness, prevent it from getting harder when cooked, especially for large ones, as they take longer to cook thoroughly. One way is cut to slices, and boil with Pickle soup for just a couple of minutes into a beautiful chowder. The sour smell can be very appetizing, and the chowder is hearty for a freezing winter evening.
鲜鲍有很多吃法。小鲍鱼通常可以撒豆豉、粉丝、蒜蓉带壳蒸，也可以去壳整只红烧，然后用鲍汁捞饭吃。大号的鲍鱼通常超过一斤重，直接蒸略考验食客们的胃口，因此要切开来做一道菜。传统做法是炖鸡、焖鸡，用鸡的高汤鲜味衬托出鲍鱼的口感，但避免不了厚重油腻，尤其是几道大菜一起下的时候反而不讨喜。酸菜鲍鱼相比之下受欢迎的多：酸酸甜甜辣辣的浓汤在冬天来上一碗本身就又暖胃又开胃，里面的鲍鱼片在滚烫的酸汤里过一遍还保留了爽滑的口感，简简单单，清清爽爽，吃下去就是舒服。
Extra large abalone, compared with my palm.
产自澳洲的大号鲍鱼，比巴掌还大。鉴定鲍鱼的等级一般用头数来表示，每600克有几只就是几头鲍，比如四头鲍就是每个150克。但是这是传统干货铺里的算法，针对的是已经风干了的鲍鱼，而且必须去壳算净重。对于活鲍鱼，这样的鉴定方式就不太管用了。
It is tricky to catch a abalone: once the abalone find they are attacked, they will cling tightly with their muscular foot for protection. The only way to catch is to sneak close, slide the knife quickly in between the abalone and the rock.
鲍鱼平时就靠这块肉足吸附在岩石上，可以在这些坚硬的表面上爬行。对于这么大的鲍鱼来说，吸附力是超强的：这样他们才能抵御各式各样的袭击。所以在捉鲍鱼的时候不能硬拼，只能巧取。用手揭、用棍子敲都是没有用的，鲍鱼一感受到有外物袭击会更加用力吸附在岩石上，这时用什么办法都拿不下来了。只能在趁鲍鱼还没发现之前，用一把小刀从侧面看准时机一把插入鲍鱼和岩石之间，速度一定要快，这样就能很轻松抓到鲍鱼。
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