Abalone - [a-buh-LOH-nee] A gastropid mollusk found along the coastlines of California, Mexico and Japan. The edible portion is the adductor muscle, broad foot by which the abalone clings to rocks. As with any muscle, the meat is tough and must be pounded to tenderize it before cooking. Abalone, used widely in Chinese and Japanese cooking, can be purchased fresh, canned, dried or salted.