Abalone with Confetti
Daily photo #24
This beautiful shell belongs to one of the tastiest sea creatures I’ve ever eaten. The creatures are so prized that, according to the Monterey Bay Aquarium, the meat of just one 10 inch abalone can sell for as much as $100. My family has been diving for them ever since my Dad was a young man. My husband and sons now struggle down in free dives up to 50 feet deep–it is illegal to use tanks to harvest the abalone –to gather the odd looking but tasty beast.
The shell is used for inlays on guitars and furniture as well as jewelry but around my house I use around 50 or so as edgings for my garden.
The abalone can create a pearl, which in my opinion, outshines traditional white pearls. In addition, the abalone’s pearls are even rarer than those of an oyster. The abalone’s creations are irridescent and range from gray, to turquoise to pink. They often have unusual and breathtaking shapes.
Over the years I have collected a few small ones but, unfortunately, nothing so impressive as the specimen above.
Many people believe that all abalone shell but particularly the pearls have special calming energy because of this belief many Buddha statues incorporate the pearls into their decoration.
There are pages of ways to cook abalone but the recipe below is our family’s favorite and variations have been in use since I was a little girl
Cleaned thinly sliced abalone pounded until tender(This is a whole art in itself)
raw egg beaten with a touch of milk
Finely ground cracker crumbs (either Stone Ground Wheat or Ritz are the best)
wok filled with oil heated till smoking
Dip abalone in egg, then in crumbs. Deep fry until golden brown.
Serve hot with Lemon.
It melts in your mouth.