30800 Fri Aug 13 04:06:11 -0700 2004 5 1 San Francisco Bay Area 0 133459 i occasionally get surplus abalone from a diver friend who gets more than he cares to eat on dive trips up the sonoma coast. i also heard the barter trade with restaurants and wineries is being limited by 'the authorities'. so basically, i dunno what to do with the critters. i guess i'm looking for tips on where i might still be able to barter them, or good recipes (particularly chinese braised with mushrooms and veggies) or maybe someone who's willing to take them as the price of admission to some quirky festivity. basically, i just want them to enjoy a more glorious fate than chilling in my freezer. ideas? Fri Aug 13 04:06:11 -0700 2004 0 ed 1 133466 I also have a friend who is an abalone diver. And he certainly never have any surpluses. It is illegal for him to sell any (recreational license). Personally I would google for receipes and cook them myself. Fri Aug 13 11:37:35 -0700 2004 133459 0 Peter 1 133470 I have kept them frozen for over a year. Fri Aug 13 12:18:03 -0700 2004 133459 0 Jim H. 1 133473 Or you can send them to me! I'll ensure that they'll have a wonder, glorious fate... Fri Aug 13 12:26:43 -0700 2004 133459 0 Porthos 1 133475 had a great appetizer of baby abalone with seared sea scallop at saint orres in gualala recently (posting to follow soon on the ca board-- thanks, Nick!) which would be fairly easy to make: the abalone was lightly breaded and sauteed with seared sea scallop on top. sauce was a buttery sauce with a hint of wine. garnish with chives. to keep this bay area-centric, my aunties have had good abalone dishes at koi palace in daly city. i haven't tried them myself, so cannot vouch personally. Fri Aug 13 12:33:32 -0700 2004 133459 0 vespaloon 1 133516 Try Abalone Scallopini. Sautee with lemon, lots o' butter, and a few capers! Fri Aug 13 16:20:36 -0700 2004 133459 0 Z. Williams