Went diving for abalone this past weekend.
How is abalone grilled? Is it prepped like portobello mushrooms?
Looks savory, especially with good wine.
Um, isn't that over the 3 abalone limit? Just curious, I know these are tightly regulated... used to be able to dive for them off the cliffs where we lived in Point Loma but it's been restricted (banned) for decades now.
John
I want those shells. They make wonderful nuts and saddles for guitars. A super-major-bitch to work with but they are so damned pretty. And hard. They last a very long time.
wow, if that's on the small side, i can't imagine what big ones would look like. that is amazing. up here in the NW, they come with very high price tag and they're babies compared to those in size. i've only eaten them raw or in a soup.
just bought a boat last fall...i'm thinking i shoulda bought a scuba gear.
Three is the limit, minimum 7 inches and you can only get the reds north of the Golden Gate.
I took couple of beginners, so we didn't get into deeper water where the big ones are.
those are beautiful!
we've been harvesting all sorts of shellfish up here in the puget sound area over the last 20 years. geoducks, dungenes crabs, shrimps, mussels, clams, urchins, and etc, but never the abalone. the pinto abalone we have around here has almost become extinct, and i think it's illegal to harvest anytime anywhere.
you should enjoy those while you can...you never know what'll happen soon. i heard that california coast is the only place for those giant pink abalone.
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Last time I had abalone was in Hong Kong, but they were much smaller ones - want to say they were green abalone but it was years ago.
John
Those do look appetizing. I have one shell I brought back from Okinawa in 1974 when I was stationed there at Kadena. We used to go snorkeling and dive for those and spear fish to cook and eat on the beach. We used to get them at around 40 or so feet of water.
dude...you are living on a blessed land....i mean sea.