abalone
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The best Abalone (paua) fritters come from the fish and chip shop on the main highway between Nelson and the Airport.
Minced, battered and fried..............agghhhhhh....my mouth is watering and I havent even had breakfast.
Minced, battered and fried..............agghhhhhh....my mouth is watering and I havent even had breakfast.
Haven't had abalone in decades. Between the commercial and sport harvesting, and disease, they are essentially gone from our waters. Used to get sick of eating them there were so many in the "old days."
Noticed that one of our local restaurants now offers farm-raised young abalone for dinner (a mere $45US for two with a piece of steak).
Doc
Noticed that one of our local restaurants now offers farm-raised young abalone for dinner (a mere $45US for two with a piece of steak).
Doc
JustinW
Contributor
In Nor-Cal we have abalone out the wazoo, as long as we can keep the so-calers out of the surf up here we are good, my favorite ab recipe is "Rocky's Abalone Perfected"
http://www.sonic.net/~rocky/abrecipesbreaded.htm
http://www.sonic.net/~rocky/abrecipesbreaded.htm
jlyle
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Like Dr. Bill said, it's been a long time here in So Cal since we could take abalone. In the olden days, I would trim the foot to prepare steaks and throw away the trimmings. Bad idea!
A dive buddy, PK, suggested something that I will pass on to those of you who are free-diving for abs in Northern CA or in NZ. Remove the ab from the shell and scrub the foot with a stiff brush to remove all the black schmutz. Trim the foot as usual, but save all the trimmings, cover the trimmings with water, bring to a boil, reduce the heat, cover the pan and simmer for at least two hours. Reserving the liquid, chop the pieces and make abalone chowder using any clam recipe! It's delicious, the ab trimmings are tender and the flavor is magnificent.
I wish I had known about this many years ago.
A dive buddy, PK, suggested something that I will pass on to those of you who are free-diving for abs in Northern CA or in NZ. Remove the ab from the shell and scrub the foot with a stiff brush to remove all the black schmutz. Trim the foot as usual, but save all the trimmings, cover the trimmings with water, bring to a boil, reduce the heat, cover the pan and simmer for at least two hours. Reserving the liquid, chop the pieces and make abalone chowder using any clam recipe! It's delicious, the ab trimmings are tender and the flavor is magnificent.
I wish I had known about this many years ago.
jlyle:
In NZ they are black all the way through....
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