Abalone has spent most of its life suffering from a dreadful image problem.

For years it has been wrapped in ceremony, priced like jewellery and regarded by home cooks with the same confidence they reserve for rewiring the switchboard. Revered, yes. Understood? Hardly.

The truth is rather less theatrical.

In the cold waters off Tasmania, Joel Gilby and the team at Three Friends Abalone have quietly been growing one of Australia’s greatest ingredients. Sweet rather than shouty. Elegant rather than extravagant. And infinitely easier to cook than its reputation would have you believe.

This week’s Fishtales Podcast dives beneath the shell with Joel to explore the farming, the flavour and why perhaps it’s time we stopped saving abalone for late night Chinese feeds and started inviting it to dinner in Western restaurant restaurants

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TheFishtales Seafood podcastwith John Susman will tell the stories of the catchers, growers, sellers and servers of seafood around the world.

A food podcast from the Deep in the Weeds Food Podcast Network.