Mort > wrote:
> [ . . . ]
> Result were fantastic.
>
> Cleaned and trimmed them into big hockey pucks and split
> them longitudinally.
>
> Stewed them for 3 hours in a strong court bouillon to
> which I added caraway and fennel seed. Commercial
> crab boil mixes would also work great here.
>
> Let them cool a bit, fan dried them and smoked gently for about an
> hour at 150-160 F.
>
> Slice thinly and arrange on plate. Add chopped shallots, a little
> vinaigrette and some S&P.

Glad it worked out so well, Mort. Sounds good. What did you use for the
smoke?

Thin slicing is right on. I had abalone sashimi once. It was sliced thinner
than thin!

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Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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