Abs consist mainly of a large, strong foot, which is the edible meat. When cooked, abalone is milky-moist, tender and mild — somewhat like lobster, though sweeter to the sophisticated palate. Taste-wise, abalone is also a distant cousin to calamari. Cultured abalone may be slightly more tender than wild-run.Frozen meat should be firm, like an ivory-colored hockey puck. When thawed, it should have nearly no aroma. Cooked abalone appears in various shades of white. Live abalone should be active and stuck hard to the tank. The foot muscle should respond to touch. If it doesn’t, or if it dents, the animal is near death.