Abalone

Abalone is over-hyped I think. But it does have a nice, mild, almost pine-nut flavor to it. Very mild though. In my opinion, it really is all about what you season it with. A good seasoning, and a camping trip with friends and your set. Also, people freak the F out when you give them some, that's one of the best parts for me.

I agree! Abalone are not nearly as good as people make them out to be. If they tasted like scallops there wouldn't be any left period.

I think the small dried ones that you get at the asian market taste better than the fresh ones.

Don't get me wrong they are super fun to hunt and eat also but not as tasty as everyone would have you believe.


-Eliot

Open your favorite bottle of wine,  pour yourself a glass,  Take one Ab cleaned, whole not pounded. Take sips of wine while you Prep sheet of aluminum foil with coating of olive oil, garlic, salt and pepper, pat o butter, and a stingy splash of wine.  Wine glass should now be empty so  Pour another glass of wine, Wrap  Abalone in cloth and gently wack abalony  with bottle of wine.  Sip glass of wine every 3rd smack of ab.  After second glass of wine, pour 3rd glass o wine and place alabony in prepped foil and place in bed of coals or edge of raging camp fire.  Drink glass o wine (not too slow or ab will be tough) when glass empty, Ablonny is ready. Pour last bit o wine into glass and stick head into fire to retrive Alabolone and singe ebrows.  Serve Alabalone chuncked or sliced to your friends.  Pour 3 fingers of Sailor Jerry for Medicinal purpose.  Enjoy.   

Haha my camping recipe is similar, stick whole ab in old pant leg and fold it over, bash against concrete 4 times to tenderize. Dice abalone into 1/2 inch squares. Place diced ab in its original shell wrap bottom of shell with foil and leave lots extra to fold over the top later. Add cheap red wine and add some veggies or whatever you got laying around the campsite. Fold foil over the top and shake. Put in campfire coals and pick up and shake to stir every 3 mins or so. I use welding gloves to grab. When you get bored of shaking it it's done.


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Open your favorite bottle of wine,  pour yourself a glass,  Take one Ab cleaned, whole not pounded. Take sips of wine while you Prep sheet of aluminum foil with coating of olive oil, garlic, salt and pepper, pat o butter, and a stingy splash of wine.  Wine glass should now be empty so  Pour another glass of wine, Wrap  Abalone in cloth and gently wack abalony  with bottle of wine.  Sip glass of wine every 3rd smack of ab.  After second glass of wine, pour 3rd glass o wine and place alabony in prepped foil and place in bed of coals or edge of raging camp fire.  Drink glass o wine (not too slow or ab will be tough) when glass empty, Ablonny is ready. Pour last bit o wine into glass and stick head into fire to retrive Alabolone and singe ebrows.  Serve Alabalone chuncked or sliced to your friends.  Pour 3 fingers of Sailor Jerry for Medicinal purpose.  Enjoy.   

Man, that sounds like my kind of recipe--complete with anesthetics. +1

Abalone is delicious if you know how to cook it. If you don't you can really screw it up. When you master it people just keep coming back for more.

Abalone Parmesan....  To die for...

Abalone Parmesan....  To die for...

Yep. Agreed.

I've found that freezing it really compromises it unless you're doing ceviche or breading-and-frying. If you want to BBQ it whole, it's gotta be fresh. Otherwise it's a crapshoot as to whether it will be tough or tender.

Overall, abalone is somewhat over-rated. But I love the diving and the festivities that follow.

Abalone is delicious if you know how to cook it. If you don't you can really screw it up. When you master it people just keep coming back for more.

+1 on that.

Going by what folks here said last year, we tried abalone sashimi - super thin sliced and chilled it was delicious. There is definitely a nutty flavor to it.

Abalone is delicious if you know how to cook it. If you don't you can really screw it up. When you master it people just keep coming back for more.

+2  Every year I do a youth camping trip and introduce teens to abalone and uni. While only the brave ones eat the uni, there is NEVER any abalone left, it disappears almost instantly. I usually prep it the lazy classic way, thin sliced pan fried on high in butter and garlic, 30 seconds on each side only.

 

  A few weeks back (Inbetween Oregon trips) I had an opertunity try some abalone. Family went to the "Fire Fish Grill" on the Santa Cruz Wharf for dinner, and stepdad ordered abalone for his meal.
  I thought it tasted like scallions(?) with the abalone not as sweet as scallions, I kinda liked it.  But at $40/plate I won't be ordering it anytime soon............

That probably was a farmed Ab served at the  restaurant, but i have no  a clue if they taste different then the wild ones.

So is the Santa Cruz that you are talking about in Cal or Oregon?

If in California I agree it was probably farm raised abs. I'm pretty sure it is illegal to sell wild abs in restaurants here in this state. They have an ab farm I believe it is located in Davenport that you can buy them from. Davenport is just North of Santa Cruz.

BTW did you mean Scallops not Scallions?