① Remove surface adhesions (seaweed, barnacles, etc.) with a scrub brush.
(For hard attachments, use a spoon or similar to scrape them off.)
② Just before cooking, pull the byssus threads downwards, taking care not to damage the meat.
① Remove surface adhesions (seaweed, barnacles, etc.) with a scrub brush.
(For hard attachments, use a spoon or similar to scrape them off.)
② Just before cooking, pull the byssus threads downwards, taking care not to damage the meat.
