I've had a ziploc with 3 big abalone in it for about two years. They were frozen in water/ice so never got freezer burn, but due to that they took up a lot of room. With all the pesto and @ElainaA's roasted tomato sauce I'm freezing, I needed to free up some room. Abalone is a lot of work, but I gave my son the meat tenderizer and he went to town. Then I dipped in egg and Ritz cracker crumbs and fried it. The Ritz crumbs are a thing an abalone diver told me about years ago. I only cooked one and it was so rich, my son, his girlfriend and I were done. It was good but messy to cook.
