The village folk are always happy when abalone season opens as it provides such a boom to the local economy...the fishermen are back to work actually
making some money while they slog it out on the ocean every day. There is a strict quota and each boat which has 3 men on it, the diver, the tender
and boatman get about 100-150 abs a day and they are back home by 10:00 in the morning.
They can only fish when the swell isnt too large...today it's 8' so no boats went out...so the season's length depends on ocean conditions...how fast
they can fulfill the season's quota. It usually lasts around 3 months. Juan says the abs are in good condition, nice and fat and plentiful.
Last week was a flurry of activity as everyone got their pangas ready with the compressors etc. Juan has a newer bigger panga this season and this is
how they put the new engine on it a few days ago.
Here is a slide show of how they fish abalone here.
Thanks Shari! Great videos! I love to find out more about the local fisheries and this is great. For some reason (ignorance?), I assumed abalone
were shipped to Asia complete and in their natural state much like tuna were so I was surprised to see they were canned here locally. Again - thanks!
the abalone industry is fascinating...we are very fortunate to have this resource as it is one of the last places on the planet that has a sustainable
abalone fishery. It is also one of the reasons our village is so prosperous, happy & beautiful.
There are 2 canneries here, one cans in glass jars and the other in cans and the process is a well guarded secret. There certainly is much concern
about the trend of warming ocean temps which will destroy the kelp and in turn the abalone but for the present...all is well in this most valued
fishery.
Quantity and size restrictions in NoCal are very stringent:
29.15. Abalone.
(a) Geographical Area: Abalone may only be taken north of a line drawn due west magnetic from the center of the mouth of San Francisco Bay. No
abalone may be taken, landed, or possessed if landed south of this line.
(b) Open Season and Hours: Abalone may be taken only during the months of April, May, June, August, September, October and November from one-half
hour before sunrise to one-half hour after sunset.
(c) Bag Limit and Yearly Trip Limit: Three red abalone, Haliotis rufescens, may be taken per day. No more than three abalone may be possessed at any
time. No other species of abalone may be taken or possessed. Each person taking abalone shall stop detaching abalone when the limit of three is
reached. No person shall take more than 24 abalone during a calendar year.
(d) Minimum Abalone Size: All red abalone must be seven inches or greater measured along the longest shell diameter. All legal-sized abalone detached
must be retained. No undersize abalone may be brought ashore or aboard any boat, placed in any type of receiver, kept on the person, or retained in
any person’s possession or under his control. Undersize abalone must be replaced immediately to the same surface of the rock from which detached.
Abalone brought ashore shall be in such a condition that the size can be determined.
this years quota is 18 tons which is much lower than last years 29 tons..which means alot less income for the fishermen and thus for the economy of
the town.
There is absolutely no sport ab diving here at all.
Abalone pounded and cooked properly is delicious...sort of like a scallop I guess..it has a texture all it's own...but dont think about getting some
on your own..it's a felony!
What kind of abs do you guys catch, black, reds or a combo? Also are there any white abs left in Baja? Can you purchase fresh abs for dinner or at
restaurants there?
Originally posted by shari
Abalone pounded and cooked properly is delicious...sort of like a scallop I guess..it has a texture all it's own...but dont think about getting some
on your own..it's a felony!
Here's how we prepared the large (9-11 inch) reds we used to take north of the Golden Gate:
1. Do not remove meat from shell; freeze the whole abalone until ready to use.
2. When ready to cook pry frozen meat out of shell in one piece.
3. While still frozen trim off the neck, stomach, foot and all black parts.
4. Slice frozen meat crosswise into 1/4 thick steaks (about 6-8) using electric slicer.
5. Trim off any remaining tough outer skin from each steak using a sharp knife and wash using a green scrubby.
6. Pound both sides of each steak with metal mallet until about 1/8 inch thick.
7. Bread lightly with egg wash and Panko or cracker crumbs seasoned with S &P.
8. Sauté over medium heat for 3 minutes on each side. DO NOT OVERCOOK OR MEAT WILL BE TOUGH.
Serve at once with lemon slice and/or melted butter.
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if we live, and we don't know why." - Steinbeck, Log from the Sea of Cortez
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