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shari
Select Nomad
Posts: 13043
Registered: 3-10-2006
Location: bahia asuncion, baja sur
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Mood: there is no reality except the one contained within us "Herman Hesse"
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Abalone season opened last week in Asuncion
Spring is a happy time here as abalone season gets underway meaning another boost to the local economy. Lobster season was the best EVER and boy it
sure shows in our village. I have never seen so much building going on...new houses springing up and big improvements on some old ones too as well as
lots of new vehicles. the economy is thriving indeed. Here is the biggest project being built by a local guy, not sure if it is a hotelito or just
rental rooms but it is supposed to be 2 stories.
In my husband Juan's cooperativa, there are 13 abalone pangas and they take in about a hundred abs a day each. There are 3 guys on each boat, the
captain who makes sure the panga stays off the rocks and in position for the diver, the tender who operates the compressor and hookah set up and makes
sure the hose doesnt get tangled and the diver who pry's abs off the rocks and puts them in a net bag that he sends up to the tender who will sort
them into sizes and pack them into crates.
The 2 cooperativas in our village both process the abalone, one cans them and the other packs them into fancy jars that get shipped mostly to the
orient. A can of grade A abalone is about $80. We just enjoyed our first fresh abalone dinner a few days ago as they give the fishermen a few to eat
with their families.
The cooperativa store also sells abalone sausage which is yummy and has started selling new products like smoked yellowtail too...here is the list of
seafood prices at the store.
I like caracol more than abalone if it's canned and it's alot cheaper!
[Edited on 4-18-2012 by shari]
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Udo
Elite Nomad
Posts: 6342
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
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Mood: TEQUILA!
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HOLA Shari!
Quick and easy abalone recipe:
Start you deep fat fryer and get it to about 365 degrees (use local lard), or just to get the lard melted.
Strip and clean the abalone shell (all the black stuff)
Julienne each abalone meat into 1/4 to 3/8" thick slices
Put slices in a suitable small bowl
Add a little salt
Juice of several limes (depends on how many pieces of meat you have)
Open a small can of chipotle sauce and pour over the meat
Marinade for 4-6 hours
Deep fry for about 45 seconds
Eat immediately!
Incredible taste! Eat with a toothpick or fork.
Udo
Youth is wasted on the young!
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Udo
Elite Nomad
Posts: 6342
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
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Forgot to mention...
I'll be in Ensenada this weekend for the Vino y Conchas festivities.
Hopefully they'll have soem abalone as part of the conchas.
Udo
Youth is wasted on the young!
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Sallysouth
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Posts: 1835
Registered: 10-9-2003
Location: Capo Beach
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Mood: missing Baja...
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All I can say is YUM!!! Do you bread and fry them with garlic?I wish I could jump in my car and drive down there rightnow! Good to hear the town is
thriving.
Happiness is just a Baja memory away...
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willardguy
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Posts: 6451
Registered: 9-19-2009
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so hows that work, you can buy the ab sausage but not just the ab?
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rts551
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Posts: 6699
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The ab sausage is all the ab trimmings
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willardguy
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so is it tasty or do all the spices overpower the ab flavor? vinces here in rosarito sells a fish chorizo, havnt tried it.
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shari
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Posts: 13043
Registered: 3-10-2006
Location: bahia asuncion, baja sur
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Mood: there is no reality except the one contained within us "Herman Hesse"
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this year I'm going to make the ab sausage myself so the spices dont overpower the flavour too much...it's pretty delicious but cant beat Juan's
pounded, breaded fried in garlic butter ab medallions!!!
I think you can only buy canned abs as they all get canned immediately.
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Sallysouth
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Posts: 1835
Registered: 10-9-2003
Location: Capo Beach
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Well that answered my question!What does he bread them in? A Bollio in the processer, in the oven to crisp up? just a thought..
Happiness is just a Baja memory away...
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tiotomasbcs
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Posts: 1837
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Location: El Pescadero
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Thanks for the pics and interesting report Shari. The Central Pacific Coast Coops are a great example of how a fish coop should be run, verdad. I
only wish some fresh whole Abalone was available to the public. How much is exported and how much is paid for it? Golden Medallions de Abulone al
mojo de ajo!!! Delicioso. Tio
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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I have never had abalone and wonder what the taste and texture must be like. The photos look very nice Shari!
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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Taco de Baja
Super Nomad
Posts: 1913
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Location: Behind the Orange Curtain, CA
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Mood: Dreamin' of Baja
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| Quote: | Originally posted by Bob H
I have never had abalone and wonder what the taste and texture must be like. The photos look very nice Shari! |
A little like clams and calamari, only a lot better.
Sadly it's been a long time since I had any. The abs in local waters off So. CA are protected in an attempt to allow the species to recover from the
bacteria infection that causes their foot to wither and most to die.
I think the last one I had was in 1995 or 1996, given to us by a fisherman at our secret Baja beach camping spot.
Nice link to abs here if anyone is interested in learning more about them: http://www.marinebio.net/marinescience/06future/abindex.htm
[Edited on 4-19-2012 by Taco de Baja]
Truth generally lies in the coordination of antagonistic opinions
-Herbert Spencer
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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| Quote: | Originally posted by Taco de Baja
| Quote: | Originally posted by Bob H
I have never had abalone and wonder what the taste and texture must be like. The photos look very nice Shari! |
A little like clams and calamari, only a lot better.
Sadly it's been a long time since I had any. The abs in local waters off So. CA are protected in an attempt to allow the species to recover from the
bacteria infection that causes their foot to wither and most to die.
I think the last one I had was in 1995 or 1996, given to us by a fisherman at our secret Baja beach camping spot.
Nice link to abs here if anyone is interested in learning more about them: http://www.marinebio.net/marinescience/06future/abindex.htm
[Edited on 4-19-2012 by Taco de Baja] |
Wow, what a great link! Thanks.
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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dpwahoo
Junior Nomad
Posts: 98
Registered: 4-5-2012
Location: La Mision
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Mood: Thirsty, and ready to fish!
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Abs
| Quote: | Originally posted by shari
Spring is a happy time here as abalone season gets underway meaning another boost to the local economy. Lobster season was the best EVER and boy it
sure shows in our village. I have never seen so much building going on...new houses springing up and big improvements on some old ones too as well as
lots of new vehicles. the economy is thriving indeed. Here is the biggest project being built by a local guy, not sure if it is a hotelito or just
rental rooms but it is supposed to be 2 stories.
In my husband Juan's cooperativa, there are 13 abalone pangas and they take in about a hundred abs a day each. There are 3 guys on each boat, the
captain who makes sure the panga stays off the rocks and in position for the diver, the tender who operates the compressor and hookah set up and makes
sure the hose doesnt get tangled and the diver who pry's abs off the rocks and puts them in a net bag that he sends up to the tender who will sort
them into sizes and pack them into crates.
The 2 cooperativas in our village both process the abalone, one cans them and the other packs them into fancy jars that get shipped mostly to the
orient. A can of grade A abalone is about $80. We just enjoyed our first fresh abalone dinner a few days ago as they give the fishermen a few to eat
with their families.
The cooperativa store also sells abalone sausage which is yummy and has started selling new products like smoked yellowtail too...here is the list of
seafood prices at the store.
I like caracol more than abalone if it's canned and it's alot cheaper!
[Edited on 4-18-2012 by shari] |
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dpwahoo
Junior Nomad
Posts: 98
Registered: 4-5-2012
Location: La Mision
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Mood: Thirsty, and ready to fish!
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1300 abs a day, no wonder there are not too many of them.
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DianaT
Select Nomad
Posts: 10020
Registered: 12-17-2004
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| Quote: | Originally posted by dpwahoo
1300 abs a day, no wonder there are not too many of them. |
The co-ops do a census of the abalone population every year before the opening of the season. They base the number of abalone to be taken on that
census. They are very aware of protecting their future.
I personally have never cared much for fresh abalone, but some friends in BA serve us canned abalone almost every time we visit. They have it either
in c-cktails or marinated in a soy sauce and served with crackers and I love it!
[Edited on 4-19-2012 by DianaT]
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BajaRat
Super Nomad
Posts: 1303
Registered: 3-2-2010
Location: SW Four Corners / Bahia Asuncion BCS
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Mood: Ready for some salt water with my Tecate
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VIVA Asuncion!
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Bajaboy
Ultra Nomad
Posts: 4375
Registered: 10-9-2003
Location: Bahia Asuncion, BCS, Mexico
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| Quote: | Originally posted by DianaT
| Quote: | Originally posted by dpwahoo
1300 abs a day, no wonder there are not too many of them. |
The co-ops do a census of the abalone population every year before the opening of the season. They base the number of abalone to be taken on that
census. They are very aware of protecting their future.
I personally have never cared much for fresh abalone, but some friends in BA serve us canned abalone almost every time we visit. They have it either
in c-cktails or marinated in a soy sauce and served with crackers and I love it!
[Edited on 4-19-2012 by DianaT] |
I'm with you Diana about abalone...but our neighbor makes a mean "michilada" type beverage with the juice from the canned abalone. Very tasty
especially with abalone cocteles...
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woody with a view
PITA Nomad
Posts: 15939
Registered: 11-8-2004
Location: Looking at the Coronado Islands
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Mood: Everchangin'
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now i'm getting hungry....
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willardguy
Elite Nomad
Posts: 6451
Registered: 9-19-2009
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you know ken bondy has spent hours swimming with and photographing these magnificent creatures and now you want to eat them?
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