Abalone Trip

[VAQUERO]

Just returned from a week on the Mendocino coast. Almost perfect conditions each of the 5 days I dove. Tried out many new spots and found a couple of gems. Decided to be selective this trip and only pulled 9 abs, each over 9". Largest was 10.5". Made one disappointing journey far north. Dirt roads for miles, hour and a half hike over tough terrain each way to find very dirty water with about 6 inches of viz. Didn't even attempt to get wet. Looked good with the right conditions, I will definitely be back to that spot. I'm sure that's where the 12" is hiding. Combined with the great weather and friends, it ranks as one of the better ab trips in last 10 years. I even got to try my new kayak (works great to get you past PRIVATE PROPERTY). FINALLY FIGURED OUT HOW TO POST PICTURES, SO HERE ARE A FEW.

Adios!

[VAQUERO]

Tough choice but we decided that a nice chilled Chardoney would be perfect.

[VAQUERO]

Near Elk!

[VAQUERO]

What a view!

[dpc]

That's a beautiful area, is that the cabin you were staying in? Do you rent it or own it? Nice report.

[biggsy]

Great photos, gotta love the abalone!

[Marcus]

How do you prepare an abalone? Eat the whole thing?

[Gary Schulte]

Hey Vaquero,
I used to dive La Jolla, San Clemente Island, and Baja way back in the 70's and 80's for abs and lobster. Really enjoyed north Bird Rock. Had a zodiak and went to the Coronados in it once. Just wondering...would you be willing to part with some ab meat in trade for grouper fillets or money? I'm dying to have an abolone dinner again.
Thanks-Gary

PS- now I'm in Tampa and shooting my ass off, but no abs here

[VAQUERO]

Not my house, a rental. I own 30 acres of undeveloped land North of Westport. Great views of the ocean. Sitting on it for now but will be building dream home on it some day. Abalone is most often prepared by slicing and pounding to tenderize. There are hundreds of recipes out there but I prefer to soak in white wine with minced garlic cloves. Throw it on the BBQ for 30-60 seconds with a lemon pepper seasoning. That way you taste the abalone which is amazing. As for purchase, can't do it. The rules are pretty strict on abs. Anyway, the only good abalone is fresh abalone. They were eaten same day they were picked. Amazing how many friends show up when abalone is on the menu. Lowest tide of the year coming up this Thursday/Friday. Thinking of making the 12 hour drive to try and find that 12" who keeps hiding from me. My wife thinks I'm crazy, but she puts up with me!

Adios!

[Gary Schulte]

Slice it as thin as you can, pound it until you can see through it, dip it in scrambled egg, then coat with ground up saltines mixed with parmesan and parsely flakes. Heat pan and melt butter, fry for about 2 minutes per side or until golden brown. Serve with drawn butter....mmmmmmmmmmmmm