Got out and got my limit of abalone today. Weather was great, and the ocean was not to bad.

How do you eat/cook abalone? looks like you had a good day! =)

to cook abalone you first must slice it very thin and then tenderize it with kitchen mallet.
then i fry it in italian bread crumbs or cracker meal garlic and butter. I like to top it with a thick marinar sauce.

Do you save the shells?

Where are ya diving for those jewels?

Used to go off Lopez. best dive local ever. Huge rock scallops, abalone, manilla butter clams, huge frackin red rock crab and fish all in the same dive.

Those were the days.

Ahhhhh, you are in Cali. Free dive only there huh?

The season up here in washington has not been open in 10 years so when I saw this post I was gettin pumped!

there is no better seafood than abalone.

Love those fresh abalones!

did a little clamming today, got 9 geoducks, 20lbs of butters, and a limit of steamers

mreynolds- looks like you took a lot more than one person can harvest in a day (legally), please tell us you were not alone.

why would any one clam alone? I'm thinking about having shirts printed up for the kids...
"daddies extra limits"

and one for the wife...
"daddies bearded clam, one limit is not enough"

Who does your hair? I have been looking for a new stylist.

:p

I cut my hair myself, with clippers. Reminds me of my Army days. I am loosing it so fast, I gave up, and just buzz it off now.

yea I think the limit of geoducks is like 3 and I don't think you can take more then 40 butter clams and 40 of them doesn't equal 20 lbs....Plus what is the use of 20 lbs of butter clams? Unless your having a feed or something I would say you have to love clams to go through them before they get a little old

yah obviously i was with two others, and there is something called a vaccuum sealer fh07... , never thought i could be flamed for clamming...come on guys

just making sure that my kids and grandkids and generations on can enjoy the fishing and shellfishing that I get to enjoy now...Yea I didn't even remember about the vacuum sealer. Personally, I just eat it fresh, I don't love thawed seafood....And I have never had a vacuum sealer to work well enough and keep my meat/fish fresh....

yah i wouldnt trust a personal sealer, we have access to a commercial unit, ...07, u a junior?

We've been using the FoodSaver vacumn sealer for a number of years, now. Not commerical grade, but it works well for us.

Once in a while we get a bag that doesn't seal. I've found that if you remove as much moisture as possible from the fish before sealing, you'll get a much better chance of a good seal. It doesn't take much moisture to leave small gaps in the seal.

Sometimes, I'll put a piece of paper towel across the top of the bag to absorb any moisture when sealing. I've done crab meat that way and it is good (not as good as fresh) later in the year when we're not crabbing.

We don't really do too much vacuum sealing...It's more of like go out and catch your crab or dig your clams fresh sort of a deal instead of a "there is some in the fridge/freezer" at our place....But I could see how crab in February would be delicious when the season is shut down...

No flame intended mreynolds, just trying to make it clearer for other readers that the success you had should not be duplicated by any single person. Fact is there are lots of knuckleheads in this world that don't familiarize themselves with the regs and I didn't want anyone to be mislead by your post.

By the way, when you vacuum your clams are you talking just the meat or shell and all? I vacuum pack razors after they are cleaned, but never really thought about doing this with steamers so I am curous how this works for you.

just the meat, we have taken cooked and drained steamers and froze them in just a ziplock bag, they were good for atleast 2 months because thats how long it took us to eat them.