cleaning an ab in minutes, the easy way

If you have a pancake ab or a smaller one, you may want to go a different route as this way might waste some meat; but it definitely the simplest way I have found.

shucking the ab.
I place the ab on the rounded (bottom) while holding the backside of it and then using my iron i free the foot from the shell. Then i turn the entire abalone over on the "pointy" end and while holding onto the skin above the foot, i pull away the abalone so that all the guts stay connected in the shell and the abalone pops free so you dont have to cut this stuff off later.

skirting the ab.
once you have freed the abalone, run your knife under the two top black flaps (skirt) of the abalone at the seem so that you create a running cut all around the ab. Then put your fingers into the seam and slowly peel away the top of the ab, which is called "skirting it". That gets rid of the top layer of black stuff and usually takes with it the thin layer of skin around the base of the foot too.

Then with a very sharp filet knife cut away thin slices of the black stuff from the bottom porton of the ab as well as one layer of brown stuff from the actual bottom of the ab.

Lastly, cut a notch in the front to cut away the "tongue" and you are all set.

What you have left is a very nice creamy looking and clean ab in minutes!