Why are people willing to risk their lives scrounging
for abalone? After all, these large sea snails are tough to
find, tough to clean, and tough to eat unless laboriously
hammered to tenderize before cooking. But abalone meat
is considered a gourmet delight wherever it’s harvested,
including South Africa, Australia, New Zealand and
Japan. In California, abalone has even more cache than
Dungeness crab because it’s so much harder to come by.
With its delicate flavor and velvety texture (once properly
tenderized), abalone adapts to a variety of cooking styles
and preparations.
Abalone shells are also highly prized. The iridescent
inner nacre layer of the shell (a.k.a. “mother of pearl”) is
used in jewelry, buttons, and as inlays in furniture and
musical instruments, like guitars.
These single-shelled marine gastropods were once
abundant off of California’s coast and were harvested
commercially until annual harvests exceeded the rate of
re-population. By 1996, the total harvest was only five
percent of the all-time high and in 1998, the California
Department of Fish and Game closed the commercial
industry. Now, only farmed abalone is commercially available
for restaurants and specialty shops - - at a price.
Wild abalone can only be harvested by free divers or
rock pickers for personal consumption, not for resale. Of
the nine native California species, only the red abalone
may be taken. The limit is just three a day and 24 a year.
Legal abalone must measure at least seven inches in the
shell. An eight-inch abalone will feed as many as four people, and a ten-inch or larger abalone is considered a
trophy catch. The seven-month season runs from April 1
to November 30, with a break in July.
Because no meat, even Kobe beef, is pricier than
abalone, there are illegal hunters and poachers. So it’s
common to see Fish and Game officers watching divers
with binoculars, and visiting those changing in and
out of their wetsuits at their cars or campsites. Last year
at my Marin County dive club’s abalone hunt, a game
warden gave a ticket to one of our licensed divers who
had obtained his abalone legally but had failed to punch
his game card. His $500 fine was cut in half when he
appeared in court.
Poachers are in for more trouble. The nonprofit
watchdog Sonoma Coast Abalone Network reports that
in just the first half of 2008, 40 individuals were arrested
or taken to court on poaching violations, and the court
doesn’t mess around. For example, Californians Michael
R. Henrie and Timothy S. Karley were each placed on
12-month probations and fined $1,566 for taking three
abalone over the limit. They also had to forfeit their dive
gear that was seized on the day of the incident.
P.S. Pacific Abalone Farms of Monterey Bay offers live
abalone in the shell for $20 a pound (approximately 40
percent of the weight is meat) and $80 per pound for processed
abalone. Order via their Web site (http://abalone.tv). For more information, including a variety of tasty
recipes, pick up a copy of The Abalone Book by Peter C.
Howorth or The Abalone Lover’s Cookbook by Jeri Siegel and
Michael Hill, available at Amazon.com.
- - Larry Clinton, Jr.