Smoked Abalone
 

Anyone ever try smoking these? I just got a bunch from a friend.
I normally use the slice thin, pound, then quick saute cooking method.

This time I want to smoke them. I'm not sure if I should:

- Cold smoke them whole
- Slice, pound, then hot smoke (like at 160 F or so)

Etc

--
Mort

Smoked Abalone
 

On Sat, 17 Apr 2010 17:07:43 -0700, Mort wrote:

> Anyone ever try smoking these? I just got a bunch from a friend.
> I normally use the slice thin, pound, then quick saute cooking method.
>
> This time I want to smoke them. I'm not sure if I should:
>
> - Cold smoke them whole
> - Slice, pound, then hot smoke (like at 160 F or so)

You got me there. I have done everything but abalone (and canned
tuna).

:-)

-sw

Smoked Abalone
 

Sqwertz wrote:
> On Sat, 17 Apr 2010 17:07:43 -0700, Mort wrote:
>
>> Anyone ever try smoking these? I just got a bunch from a friend.
>> I normally use the slice thin, pound, then quick saute cooking method.
>>
>> This time I want to smoke them. I'm not sure if I should:
>>
>> - Cold smoke them whole
>> - Slice, pound, then hot smoke (like at 160 F or so)
>
> You got me there. I have done everything but abalone (and canned
> tuna).
>
> :-)
>
> -sw

Thanks. I'm leaning towards this method as it makes the most sense.
Sorta.

http://www.sea-ex.com/recipes/recipe/abalone-smoked.htm

Basically, abalone is in the same category as conch or scungilli,
such that you either cook it real quick (a minute or two) or long
(an hour+). Nothing in between works, it makes it tough.

So, if I try and hot smoke it starting from raw it I'm guessing it
will come out tough. If I cold smoke it, it's not safe cause I'm
not actually cooking it. Just doesn't sound good there.

So, I might have to simmer it for a few hours, let it cool, then
smoke it as in the above recipe.

Still thinking ...

--
Mort

Smoked Abalone
 

On Apr 17, 5:27*pm, Mort > wrote:
> Sqwertz wrote:
> > On Sat, 17 Apr 2010 17:07:43 -0700, Mort wrote:
>
> >> Anyone ever try smoking these? I just got a bunch from a friend.
> >> I normally use the slice thin, pound, then quick saute cooking method.
>
> >> This time I want to smoke them. I'm not sure if I should:
>
> >> - Cold smoke them whole
> >> - Slice, pound, then hot smoke (like at 160 F or so)
>
> > You got me there. *I have done everything but abalone (and canned
> > tuna).
>
> > :-)
>
> > -sw
>
> Thanks. I'm leaning towards this method as it makes the most sense.
> Sorta.
>
> http://www.sea-ex.com/recipes/recipe/abalone-smoked.htm
>
> Basically, abalone is in the same category as conch or scungilli,
> such that you either cook it real quick (a minute or two) or long
> (an hour+). Nothing in between works, it makes it tough.
>
> So, if I try and hot smoke it starting from raw it I'm guessing it
> will come out tough. If I cold smoke it, it's not safe cause I'm
> not actually cooking it. Just doesn't sound good there.
>
> So, I might have to simmer it for a few hours, let it cool, then
> smoke it as in the above recipe.
>
> Still thinking ...
>
> --
> Mort- Hide quoted text -
>
> - Show quoted text -

I'm with you on that, the main thing you have to deal with is abalones
toughness, but I understand why you'd like to try, it seems like it
should be a great taste combo. You got nice friends. Good luck
searching the internet.

Smoked Abalone
 

tutall wrote:

> I'm with you on that, the main thing you have to deal with is abalones
> toughness, but I understand why you'd like to try, it seems like it
> should be a great taste combo. You got nice friends. Good luck
> searching the internet.

Yeah, I want to do right by the guy who entrusted me with them.
He braved cold depths, great whites, and all that. I was in the
ocean today myself and I know what he went through to get them.

The court bouillon is simmering.

--
Mort

Smoked Abalone
 

In article >,
Mort > wrote:

> Anyone ever try smoking these? I just got a bunch from a friend.
> I normally use the slice thin, pound, then quick saute cooking method.
>
> This time I want to smoke them. I'm not sure if I should:
>
> - Cold smoke them whole
> - Slice, pound, then hot smoke (like at 160 F or so)
>
> Etc

As long as you don't mind smoke flavored shoe leather...
Go right on ahead.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Smoked Abalone
 

Omelet wrote:
> In >,
> > wrote:
>
>> Anyone ever try smoking these? I just got a bunch from a friend.
>> I normally use the slice thin, pound, then quick saute cooking method.
>>
>> This time I want to smoke them. I'm not sure if I should:
>>
>> - Cold smoke them whole
>> - Slice, pound, then hot smoke (like at 160 F or so)
>>
>> Etc
>
> As long as you don't mind smoke flavored shoe leather...
> Go right on ahead.

That's about as meaningful as your "nitrates are safer
than nitrites" pronouncement.

--
Mort

Smoked Abalone
 

On Apr 17, 7:28*pm, Mort > wrote:

>
> Yeah, I want to do right by the guy who entrusted me with them.
> He braved cold depths, great whites, and all that. I was in the
> ocean today myself and I know what he went through to get them.
>

I don't get in the water before July any more. Yeah, wimpin out with
age. What was the water today, 56F? What were you up to today anyway
in that? You one of those, like, surfer dudes?

Let's maybe meet up along the coast some time this summer, there's a
cool little BBQ joint in Pacifica run out of a converted train car.
*shrug* I dunno.

Smoked Abalone
 

tutall wrote:
> On Apr 17, 5:27 pm, Mort > wrote:
>> Sqwertz wrote:
>>> On Sat, 17 Apr 2010 17:07:43 -0700, Mort wrote:
>>>> Anyone ever try smoking these? I just got a bunch from a friend.
>>>> I normally use the slice thin, pound, then quick saute cooking method.
>>>> This time I want to smoke them. I'm not sure if I should:
>>>> - Cold smoke them whole
>>>> - Slice, pound, then hot smoke (like at 160 F or so)
>>> You got me there. I have done everything but abalone (and canned
>>> tuna).
>>> :-)
>>> -sw
>> Thanks. I'm leaning towards this method as it makes the most sense.
>> Sorta.
>>
>> http://www.sea-ex.com/recipes/recipe/abalone-smoked.htm
>>
>> Basically, abalone is in the same category as conch or scungilli,
>> such that you either cook it real quick (a minute or two) or long
>> (an hour+). Nothing in between works, it makes it tough.
>>
>> So, if I try and hot smoke it starting from raw it I'm guessing it
>> will come out tough. If I cold smoke it, it's not safe cause I'm
>> not actually cooking it. Just doesn't sound good there.
>>
>> So, I might have to simmer it for a few hours, let it cool, then
>> smoke it as in the above recipe.
>>
>> Still thinking ...
>>
>> --
>> Mort- Hide quoted text -
>>
>> - Show quoted text -
>
> I'm with you on that, the main thing you have to deal with is abalones
> toughness, but I understand why you'd like to try, it seems like it
> should be a great taste combo. You got nice friends. Good luck
> searching the internet.

Treat it like a brisket, and let her go in the smoker until tender

Smoked Abalone
 

On Sat, 17 Apr 2010 22:56:22 -0700 (PDT), tutall wrote:

> I don't get in the water before July any more. Yeah, wimpin out with
> age. What was the water today, 56F? What were you up to today anyway
> in that? You one of those, like, surfer dudes?

Isn't the water always about he same temp off the north coast? I
could never tell the difference, at least.

-sw

Smoked Abalone
 

In article >,
Mort > wrote:

> Omelet wrote:
> > In >,
> > > wrote:
> >
> >> Anyone ever try smoking these? I just got a bunch from a friend.
> >> I normally use the slice thin, pound, then quick saute cooking method.
> >>
> >> This time I want to smoke them. I'm not sure if I should:
> >>
> >> - Cold smoke them whole
> >> - Slice, pound, then hot smoke (like at 160 F or so)
> >>
> >> Etc
> >
> > As long as you don't mind smoke flavored shoe leather...
> > Go right on ahead.
>
> That's about as meaningful as your "nitrates are safer
> than nitrites" pronouncement.

<laughs> True. ;-) The nitrate vs. nitrite thing is something I grew
up with. Taught to me by my sainted mom.

If you can give me references to prove her wrong, I'm always willing to
be re-educated...

As far as abalone go tho', I'd not want to ever slow smoke them. When I
was a small child, mom and dad used to take us to the Tide Pools on the
west coast when Abalone were more common. They would build a pit fire
and grill the fresh caught abalone in their shells and serve them with
lemon and butter. Quick cooked like that, they were delectable and a
precious memory!

A lot of seafood benefits from quick cooking. Squid and abalone are
distantly related as mollusks:

http://en.wikipedia.org/wiki/Squid

Squid benefits from hot and fast cooking, so do other mollusks. 2
minutes max. Anything over that and they'll need to be cooked for a much
longer time as they will turn tough at one point.

Smoking is a longer process. To me, that'd be a waste of perfectly good
abalone but as always, YMMV!

If the OP does smoke them, I'm interested in his results...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Smoked Abalone
 

In article >,
Sqwertz > wrote:

> On Sat, 17 Apr 2010 22:56:22 -0700 (PDT), tutall wrote:
>
> > I don't get in the water before July any more. Yeah, wimpin out with
> > age. What was the water today, 56F? What were you up to today anyway
> > in that? You one of those, like, surfer dudes?
>
> Isn't the water always about he same temp off the north coast? I
> could never tell the difference, at least.
>
> -sw

Are there abalone off the North Coast? We always caught them on the West
Coast.

Who knew? ;-)

Great Whites are a west coast critter too. Most famous attacks are in
the Catalina Island channel iirc?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Smoked Abalone
 

On Apr 18, 3:53*am, Sqwertz > wrote:
> On Sat, 17 Apr 2010 22:56:22 -0700 (PDT), tutall wrote:
> > I don't get in the water before July any more. Yeah, wimpin out with
> > age. What was the water today, 56F? What were you up to today anyway
> > in that? You one of those, like, surfer dudes?
>
> Isn't the water always about he same temp off the north coast? *I
> could never tell the difference, at least.
>
> -sw

Starts to warm up a bit by July- August up to 61F or so.

Smoked Abalone
 

On Apr 18, 6:58*am, Omelet > wrote:
> In article >,
>
> *Sqwertz > wrote:
> > On Sat, 17 Apr 2010 22:56:22 -0700 (PDT), tutall wrote:
>
> > > I don't get in the water before July any more. Yeah, wimpin out with
> > > age. What was the water today, 56F? What were you up to today anyway
> > > in that? You one of those, like, surfer dudes?
>
> > Isn't the water always about he same temp off the north coast? *I
> > could never tell the difference, at least.
>
> > -sw
>
> Are there abalone off the North Coast? We always caught them on the West
> Coast.
>
> Who knew? ;-)
>
> Great Whites are a west coast critter too. *Most famous attacks are in
> the Catalina Island channel iirc?
> --

Most attacks are in the bloody triangle based around the Farallones. I
won't speculate on "famous".

http://www.incredible-adventures.com...farallons.html

http://www.greatwhiteadventures.com/...n_details.html

Surfers resemble sea lions it seems. Or that's the thinking anyway.

Smoked Abalone
 

On Apr 18, 6:56*am, Omelet > wrote:

> As far as abalone go tho', I'd not want to ever slow smoke them. When I
> was a small child, mom and dad used to take us to the Tide Pools on the
> west coast when Abalone were more common.

As that western coastline starts in the Bering straights and ends at
the straights of Magellan, could you be a bit more specific?

If it's any help, here in California we distinguish between northern,
central and southern. :0)

Smoked Abalone
 

In article
>,
tutall > wrote:

> > Are there abalone off the North Coast? We always caught them on the West
> > Coast.
> >
> > Who knew? ;-)
> >
> > Great Whites are a west coast critter too. *Most famous attacks are in
> > the Catalina Island channel iirc?
> > --
>
> Most attacks are in the bloody triangle based around the Farallones. I
> won't speculate on "famous".
>
> http://www.incredible-adventures.com/sharks farallons.html
>
> http://www.greatwhiteadventures.com/farallon details.html
>
> Surfers resemble sea lions it seems. Or that's the thinking anyway.

Hm, neither link worked for me, but yes, I've read that too. And since
sharks don't see in color, I'm sure that changing suit colors would not
help?

Chain mail suites!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Smoked Abalone
 

In article
>,
tutall > wrote:

> Most attacks are in the bloody triangle based around the Farallones. I
> won't speculate on "famous".

Ok, I googled that.
Still West Coast. <g>

Abalones are a shallow water animal tho'. Safest to fish for them in the
tide pools when the tide is out. That's when mom and dad harvested them.
No snorkel or scuba gear needed. ;-)

I was glad to read that there were serious efforts being made to farm
them:

<http://www.fishtech.com/farming.html>

Sad thing. When I was 6 years old, abalone were easy to find in the
coastal tide pools, but they have been fished virtually to becoming an
endangered species. That and predation by sea urchins.

Sea urchin roe is actually quite delicious.

The danger to the ablone is why I'm glad to see serious efforts at
farming them. The urchins do not seem to be suffering from that
problem...

Mussels used to literally coat the tidal rocks. Acres of them. Now that
is no longer true. :-(

That was only a little over 40 years ago...

This is why I am a staunch supporter of aquafarming. It just makes more
sense than constantly wiping out wild species.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Smoked Abalone
 

In article
>,
tutall > wrote:

> On Apr 18, 6:56*am, Omelet > wrote:
>
> > As far as abalone go tho', I'd not want to ever slow smoke them. When I
> > was a small child, mom and dad used to take us to the Tide Pools on the
> > west coast when Abalone were more common.
>
> As that western coastline starts in the Bering straights and ends at
> the straights of Magellan, could you be a bit more specific?
>
> If it's any help, here in California we distinguish between northern,
> central and southern. :0)

California Coast. LA. :-)
Between Santa Barbara and San Diego.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Smoked Abalone
 

tutall wrote:
> On Apr 17, 7:28 pm, > wrote:
>
>>
>> Yeah, I want to do right by the guy who entrusted me with them.
>> He braved cold depths, great whites, and all that. I was in the
>> ocean today myself and I know what he went through to get them.
>>
>
> I don't get in the water before July any more. Yeah, wimpin out with
> age. What was the water today, 56F? What were you up to today anyway
> in that? You one of those, like, surfer dudes?
>

Water temp is 54-56 F. Conditions are even better today.
Surfing, swimming, kayaking, and kite surfing as soon as I buy
the equipment.

> Let's maybe meet up along the coast some time this summer, there's a
> cool little BBQ joint in Pacifica run out of a converted train car.
> *shrug* I dunno.
>


Or you could just come by here next time we do a Q fest. How good
is the place in Pacifica? I'm always bummed when I go to a
commercial Q place and it's inferior, which is all too often.
In any case, drop me a line at joepriority at hotmail.

--
Mort

Smoked Abalone
 

Sqwertz wrote:
> On Sat, 17 Apr 2010 17:07:43 -0700, Mort wrote:
>
>> Anyone ever try smoking these? I just got a bunch from a friend.
>> I normally use the slice thin, pound, then quick saute cooking method.
>>
>> This time I want to smoke them. I'm not sure if I should:
>>
>> - Cold smoke them whole
>> - Slice, pound, then hot smoke (like at 160 F or so)
>
> You got me there. I have done everything but abalone (and canned
> tuna).


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.

--
Mort

Smoked Abalone
 

Omelet wrote:

> <laughs> True. ;-) The nitrate vs. nitrite thing is something I grew
> up with. Taught to me by my sainted mom.
>
> If you can give me references to prove her wrong, I'm always willing to
> be re-educated...
>
> As far as abalone go tho', I'd not want to ever slow smoke them. When I
> was a small child, mom and dad used to take us to the Tide Pools on the
> west coast when Abalone were more common. They would build a pit fire
> and grill the fresh caught abalone in their shells and serve them with
> lemon and butter. Quick cooked like that, they were delectable and a
> precious memory!
>
> A lot of seafood benefits from quick cooking. Squid and abalone are
> distantly related as mollusks:
>
> http://en.wikipedia.org/wiki/Squid
>
> Squid benefits from hot and fast cooking, so do other mollusks. 2
> minutes max. Anything over that and they'll need to be cooked for a much
> longer time as they will turn tough at one point.
>
> Smoking is a longer process. To me, that'd be a waste of perfectly good
> abalone but as always, YMMV!
>

As I said, if you go past the initial "hot and fast" window
you have to then go all the way to an hour or more, at which point
it begins to tenderize. Did you look at the link I posted?

Another example:

Scungilli alla Sorrentina
Mario Batali
<http://www.foodnetwork.com/recipes/molto-mario/scungilli-alla-sorrentina-recipe/index.html>

> If the OP does smoke them, I'm interested in his results...

The OP was yours truly and they came out great.


--
Mort

Smoked Abalone
 

Shawn Martin wrote:

> Treat it like a brisket, and let her go in the smoker until tender

Thanks. I will definitely try that as soon as I have
some to experiment with.

--
Mort

Smoked Abalone
 

In article >,
Mort > wrote:

> Sqwertz wrote:
> > On Sat, 17 Apr 2010 17:07:43 -0700, Mort wrote:
> >
> >> Anyone ever try smoking these? I just got a bunch from a friend.
> >> I normally use the slice thin, pound, then quick saute cooking method.
> >>
> >> This time I want to smoke them. I'm not sure if I should:
> >>
> >> - Cold smoke them whole
> >> - Slice, pound, then hot smoke (like at 160 F or so)
> >
> > You got me there. I have done everything but abalone (and canned
> > tuna).
>
>
> 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.

Didn't know you were going to stew them first to tenderize. Sounds good.
You going to make chowder out of the court bullion/abalone liquid?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Smoked Abalone
 

In article >,
Mort > wrote:

> Omelet wrote:
>
> > <laughs> True. ;-) The nitrate vs. nitrite thing is something I grew
> > up with. Taught to me by my sainted mom.
> >
> > If you can give me references to prove her wrong, I'm always willing to
> > be re-educated...
> >
> > As far as abalone go tho', I'd not want to ever slow smoke them. When I
> > was a small child, mom and dad used to take us to the Tide Pools on the
> > west coast when Abalone were more common. They would build a pit fire
> > and grill the fresh caught abalone in their shells and serve them with
> > lemon and butter. Quick cooked like that, they were delectable and a
> > precious memory!
> >
> > A lot of seafood benefits from quick cooking. Squid and abalone are
> > distantly related as mollusks:
> >
> > http://en.wikipedia.org/wiki/Squid
> >
> > Squid benefits from hot and fast cooking, so do other mollusks. 2
> > minutes max. Anything over that and they'll need to be cooked for a much
> > longer time as they will turn tough at one point.
> >
> > Smoking is a longer process. To me, that'd be a waste of perfectly good
> > abalone but as always, YMMV!
> >
>
> As I said, if you go past the initial "hot and fast" window
> you have to then go all the way to an hour or more, at which point
> it begins to tenderize. Did you look at the link I posted?
>
> Another example:
>
> Scungilli alla Sorrentina
> Mario Batali
> <http://www.foodnetwork.com/recipes/m...orrentina-reci
> pe/index.html>
>
> > If the OP does smoke them, I'm interested in his results...
>
> The OP was yours truly and they came out great.

So I saw. Gives me some ideas for stuffed large squid, thanks. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Smoked Abalone
 

In article >,
Mort > wrote:

> Another example:
>
> Scungilli alla Sorrentina
> Mario Batali
> <http://www.foodnetwork.com/recipes/m...orrentina-reci
> pe/index.html>

Ps, what's with the wine cork in that recipe?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Smoked Abalone
 

Omelet wrote:

> In >,
> > wrote:
>
>> Another example:
>>
>> Scungilli alla Sorrentina
>> Mario Batali
>> <http://www.foodnetwork.com/recipes/m...orrentina-reci
>> pe/index.html>
>
> Ps, what's with the wine cork in that recipe?

Ahhh, you noticed that :)

According to Mario, it's an Italian Thing. Supposed
to help tenderize. Methinks it's an old wives tale but
who knows.

How Does Cork Tenderize Octopus?
<http://blogs.miaminewtimes.com/shortorder/2009/12/how_does_cork_tenderize_octopu.php>

--
Mort

Smoked Abalone
 

In article >,
Mort > wrote:

> Omelet wrote:
>
> > In >,
> > > wrote:
> >
> >> Another example:
> >>
> >> Scungilli alla Sorrentina
> >> Mario Batali
> >> <http://www.foodnetwork.com/recipes/m...a-sorrentina-r
> >> eci
> >> pe/index.html>
> >
> > Ps, what's with the wine cork in that recipe?
>
> Ahhh, you noticed that :)
>
> According to Mario, it's an Italian Thing. Supposed
> to help tenderize. Methinks it's an old wives tale but
> who knows.
>
> How Does Cork Tenderize Octopus?
> <http://blogs.miaminewtimes.com/short..._tenderize_oct
> opu.php>

<grins> One has to wonder how that idea happened in the first place...
Might have to try it next time I braise stuffed baby Octopus and see if
there is a difference!

Thanks.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Smoked Abalone
 

Nick Cramer wrote:
> > 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?

Pecan. Not too strong, but not weak either. Perfect.

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

Yep. Thin like carpaccio.

--
Mort

Smoked Abalone
 

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!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Smoked Abalone
 

On Sun, 18 Apr 2010 11:24:26 -0700, Mort wrote:

> Cleaned and trimmed them into big hockey pucks and split
> them longitudinally.

Ahh, so these were *real* abalone, not the little 2-3" that are all
too common lately. I haven't seen abalone that big for a couple
decades.

-sw

Smoked Abalone
 

On Sat, 17 Apr 2010 19:28:49 -0700, Mort > wrote:

>tutall wrote:
<snip>
>
>Yeah, I want to do right by the guy who entrusted me with them.
>He braved cold depths, great whites, and all that. I was in the
>ocean today myself and I know what he went through to get them.
Just a couple of days ago it was reported that the first drowning of
the abalone season occurred.
Don't remember all the facts.
Eddie
>
>The court bouillon is simmering.

Smoked Abalone
 

On Apr 18, 7:28*pm, Sqwertz > wrote:
> On Sun, 18 Apr 2010 11:24:26 -0700, Mort wrote:
> > Cleaned and trimmed them into big hockey pucks and split
> > them longitudinally.
>
> Ahh, so these were *real* abalone, not the little 2-3" that are all
> too common lately. *I haven't seen abalone that big for a couple
> decades.
>
> -sw

Well you wouldn't, living in the land of the living mesquite.

These days Abalone are mostly et by locals.

Smoked Abalone
 

Sqwertz wrote:

> On Sun, 18 Apr 2010 11:24:26 -0700, Mort wrote:
>
>> Cleaned and trimmed them into big hockey pucks and split
>> them longitudinally.
>
> Ahh, so these were *real* abalone, not the little 2-3" that are all
> too common lately. I haven't seen abalone that big for a couple
> decades.
>
> -sw

Yes these were in the "double hockey puck" size range.
Really something to behold.

I used to buy live abalone from Central Market on a regular basis back
in the 90's. Then one day the tank broke and flooded the place. They
never put the tank back into service, at least for the few years
I was around.

--
Mort

Smoked Abalone
 

On Mon, 19 Apr 2010 09:52:09 -0700, Mort wrote:

> Sqwertz wrote:
>
>> On Sun, 18 Apr 2010 11:24:26 -0700, Mort wrote:
>>
>>> Cleaned and trimmed them into big hockey pucks and split
>>> them longitudinally.
>>
>> Ahh, so these were *real* abalone, not the little 2-3" that are all
>> too common lately. I haven't seen abalone that big for a couple
>> decades.
>
> Yes these were in the "double hockey puck" size range.
> Really something to behold.
>
> I used to buy live abalone from Central Market on a regular basis back
> in the 90's. Then one day the tank broke and flooded the place. They
> never put the tank back into service, at least for the few years
> I was around.

I can buy abalone in the stores, but they are silver dollar-sized.
I've never seen farm-raised abalone bigger than that. But I did
have some diver friends in Sunnyvale/San Jose that would come up
with them, but I think the limit was one at a time back then.

-sw

Smoked Abalone
 

Sqwertz wrote:

> I can buy abalone in the stores, but they are silver dollar-sized.
> I've never seen farm-raised abalone bigger than that. But I did
> have some diver friends in Sunnyvale/San Jose that would come up
> with them, but I think the limit was one at a time back then.

I take it the abalone tank at Central Market never
made a comeback? That would be a shame, but not a big surprise.
The staff were always complaining about it leaking.

--
Mort

Smoked Abalone
 

On Mon, 19 Apr 2010 20:00:19 -0700, Mort wrote:

> Sqwertz wrote:
>
>> I can buy abalone in the stores, but they are silver dollar-sized.
>> I've never seen farm-raised abalone bigger than that. But I did
>> have some diver friends in Sunnyvale/San Jose that would come up
>> with them, but I think the limit was one at a time back then.
>
> I take it the abalone tank at Central Market never
> made a comeback? That would be a shame, but not a big surprise.
> The staff were always complaining about it leaking.

I thought you were talking about Seattle. If you were ever in
Austin, I forgot about that.

But no, no abalone tank at either CM in Austin. They do have a
lobster/crab tank at the south location, and last I was at the north
location they had a few more displays, sometimes shrimp, but never
abs that I've seen.

-sw

-sw

Smoked Abalone
 

In article >,
Sqwertz > wrote:

> On Mon, 19 Apr 2010 20:00:19 -0700, Mort wrote:
>
> > Sqwertz wrote:
> >
> >> I can buy abalone in the stores, but they are silver dollar-sized.
> >> I've never seen farm-raised abalone bigger than that. But I did
> >> have some diver friends in Sunnyvale/San Jose that would come up
> >> with them, but I think the limit was one at a time back then.
> >
> > I take it the abalone tank at Central Market never
> > made a comeback? That would be a shame, but not a big surprise.
> > The staff were always complaining about it leaking.
>
> I thought you were talking about Seattle. If you were ever in
> Austin, I forgot about that.
>
> But no, no abalone tank at either CM in Austin. They do have a
> lobster/crab tank at the south location, and last I was at the north
> location they had a few more displays, sometimes shrimp, but never
> abs that I've seen.
>
> -sw
>

I've only ever seen live Abalone in the west coast tide pools. <sigh>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Smoked Abalone
 

On Apr 18, 10:48*am, Mort > wrote:
> tutall wrote:
> > On Apr 17, 7:28 pm, > *wrote:
>
> >> Yeah, I want to do right by the guy who entrusted me with them.
> >> He braved cold depths, great whites, and all that. I was in the
> >> ocean today myself and I know what he went through to get them.
>
> > I don't get in the water before July any more. Yeah, wimpin out with
> > age. What was the water today, 56F? What were you up to today anyway
> > in that? You one of those, like, surfer dudes?
>
> Water temp is 54-56 F. Conditions are even better today.
> Surfing, swimming, kayaking, and kite surfing as soon as I buy
> the equipment.
>
> > * Let's maybe meet up along the coast some time this summer, there's a
> > cool little BBQ joint in Pacifica run out of a converted train car.
> > *shrug* I dunno.
>
> Or you could just come by here next time we do a Q fest.

Why thank-ee, I'd like to take you up on that. ;-) Fest?


> How good
> is the place in Pacifica? I'm always bummed when I go to a
> commercial Q place and it's inferior, which is all too often.

I haven't been, but a co-worker swears it's good and vouches that they
use wood.

For what it's worth, they were featured on "Diners, Drive-Ins and
Dives".
http://www.gorillabbq.com/Our_Grub.html


> In any case, drop me a line at joepriority at hotmail.
>

Will do.

Dale
Tutall< >hotmail