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<p>[QUOTE=&quot;wlwhittier, post: 13194104, member: 76316&quot;]It&#039;s work; 20 to 30 feet deep in surging surf, among a rocky bottom; you&#039;re free-diving with a snorkel. After you pry 2 to 4 of them off their perch, into a gunny-sack hung in a truck inner-tube, there&#039;s the cleaning of their edible &#039;foot&#039;, then slicing that into ~1/2&quot; slabs...an&#039; then, with the edge of a solid dinner plate, tenderizing those slabs until they&#039;re only about 3/16&quot; thick...a lot of pounding! Butter an&#039; garlic in a very hot skillet, flash-fry both sides, an&#039; chow down. If y&#039;haven&#039;t done yer work properly, they&#039;re almost impossible to chew...but when you get it right, abalone is a real treat to eat! It can also be pounded an&#039; ground, into a wonderful seafood chowder or stew, onna beach, with mussels, misc. clams an&#039; surf fish chunks in a beer/ketchup/wine broth with maybe a can of corn &amp; etc...in a 5 gallon square GI coffee can, over a driftwood fire. Y&#039;eat it outta their empty shells, often with mussel shells as spoons. Ahh, them were th&#039; days![/QUOTE]</p><p><br /></p>

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