Baked abalone

bugz on da barbe

1 whole abalone removed from shell, cleaned and tenderized. (put in a 1 gallon ziplock bag and smack with a 2x4  4-5 times on each side. not to hard or it will split open, you will feel the texture change)

place in 2 layers of alumminnum foil.

add:

2 tsp. capers

1 tsp garlic powder

1 tbl spn lemon juice

1/4 cup good white wine

1/4 tsp gound pepper

2tbl spn butter

close foil tightly, place in backing pan.  bake in oven or egg at 350' for 1 hour.

save juices, slice vertically, a little less than 1/4" thick, place on serving platter & pour saved juices over the top and serve ASAP.  GREAT with wild rice and fresh steamed veggies.

 

 

Squeezy

Never had the flesh of one of these ... :((  ... just a decorative shell!

I live in Ontario ... a long way from the left coast ...

Squeezy

Abalone civiche is fantastic.

Where do you get yours?

bugz on da barbe

I freedive for them off of the California coast.  Usually off the coast of  Sonoma or Mendicino county.  Ain't nothing better than fresh abalone!!!!

Squeezy

That's great ... now how do I get some?

stike

Go to sonoma or mendicino county?

GrannyX4

And free dive. A lot of work for that little sucker.

paulheels

I don't even know what the hell y'all are talking about. Is it like a minner or a bream or a bass?



Paul

stike

nah. big-ass snail lookin thing.

GrannyX4

Looks like snail or conch from the ocean.

bugz on da barbe

Yep, Stike your right!  An Abalone is a ocean snail.  Minimmum legal size is 7" across the shell.  We freedive for them in 1-35ft of water. One of my favorite ways to fix them is to slice, pound, dredge in flour, dip in beaten eggs and flash fry in a REALLY HOT pan.  Served with a green salad and fresh sourdough bread.