589490 Wed Jan 21 03:21:57 -0800 2009 2 49 France 0 4343660 Now I know that ormeaux and abalone are supposedly the same thing in two different languages. But I found that what I eat under these names in France and in the US are considerably different things. They look the same, but what we eat and appreciate in France is an extremly firm and chewy shellfish, something that is not to everyone's taste and only reveals itself past the chewiness. On the other hand, abalone dishes in the US and, it seems, in Southeast Asia as well, have a mushroom like texture, something very tender, making the whole experience very different. Anybody has any insight on that? Maybe it has to do with aging? With freezing them? With beating them? Maybe, like oysters or seabass or scallops, the mere fact that they grow in different places imply vastly different tastes? Wed Jan 21 03:21:57 -0800 2009 96547 souphie 1 4343818 Have had them in California as sushi and in Australia when roomed with abalone diver. In fact in Australia there is a town that has a 10 foot sculpted abalone when you come into town that proclaims it as 'The Abalone City'. Believe there is a process where they are treated like octopus and pounded and boiled and other things. Always tender when had, even when sushi, maybe little chewier, but not extreme. Noted when cooked too long, get really rubbery. The canned ones are not as tender as freshly prepared but certainly not tough. Hope this helped and best to Loic. Species may be different, never had in France. Wed Jan 21 06:02:30 -0800 2009 4343660 71113 Delucacheesemonger 1 4343824 Abalone is a great favorite of ours, however wild Abalone, picked by divers, seems to be a thing of the past. The farm-raised Abalone is still quite expensive but tastes almost as good. Most restaurants pound it flat, then coat the Abalone in an egg batter and pan fry. This way you can cut it with a fork. I believe the Japanese often serve Abalone thinly sliced and uncooked. Wed Jan 21 06:06:25 -0800 2009 4343660 19129 Oakglen