The Umami Snail You Should Be Cooking With

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Behold the mighty abalone — a mollusk most commonly found in the waters surrounding Australia, New Zealand, Japan, South Africa, and North America's Pacific coast, according to Treehugger. There are nearly 100 known types of abalone currently living in the world's oceans, but they're still a rare find. And since they are technically an endangered species, they have an extremely high price point and are illegal to harvest in several regions. A single abalone packs quite a punch size-wise, measuring anywhere between four and 10 inches in length.

Most importantly, abalone is treasured for its succulent, tender texture and mega-rich, salty-meets-sweet, pleasantly umami flavor. So, how exactly do you prepare and eat abalone? Fine Dining Lovers recommends frying clean, tenderized abalone in a pan of butter for a few minutes, or breading and sautéing them then finishing with a spritz of lemon juice. The New York Times offers up a recipe for meunière-style abalone, which calls for flour, butter, parsley, lemon juice, and sea salt. You can also use abalone in chowders, soups, and stir-fries. It's a popular sushi ingredient, as well (per The Sushi Geek).