Prior to “canning” abalone are “shucked” (the meat is removed from the shell) and then “rumbled” to remove all the frill pigment. The product is hand-checked for cleanliness and damage before being graded to size. After grading, the product is hand placed into the can and brine is added before being closed and then cooked in a retort.
Abalone spans a large range of grades and Drain weights. In order to supply customers with a consistent product, specially trained personnel grade the abalone before canning. Each cardboard carton contains 24 cans.