Abalone
The edible portion is the foot, which is very tough and needs to be pounded into tenderness. Has been so over-fished that they are becoming rare. The price is very high and they are considered the delicacy of shellfish.
abalone = awabi = loco = muttonfish = paua Pronunciation: abba-LOW-nee
Notes: Asian markets are a good place to find these. Prod them gently before buying to make sure they're alive. The smaller ones are better. Canned or dried abalones are acceptable substitutes for fresh in some dishes.
Substitutes: ormer (smaller) OR geoduck clam OR conch OR other clams OR Flatten skinned and boned chicken or turkey breasts with a mallet, marinate in clam juice and crushed garlic, then sauté.
Storage: Unopened canned abalone can be stored for up to a year in a dry, cool place. Once opened, it will keep for up to two days if you wrap it well and refrigerate it.