The very best campground and beach in California...
A "great" sporting good store in Gualala...
A short history of paddle-board and kayak diving.
Lingcod hunting pictures
Other West Coast pictures of game taken by divers.
(no lingcod on this page)
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North Coast Abalone Ode
When I’m dead and in my grave
No more abalone will I crave
At the top of my tombstone will be seen
“Here lies the body of an abalone diving fiend”
A little bit lower will be inscribed
“He nearly got the big one before he died”
At my funeral the preacher will say
“If it hadn’t been for abalone, he’d be alive today”
My family will be sad, and, they’ll wonder why,
So will my buddies when they come to say good bye
All I can figure, is, God wanted my soul
Cuz I think I located God’s favorite ab hole…
Abaloneten
DIVING FOR ABALONE: The gathering of abalone for a food source has been going on for thousands of years. The gathering (now called rock picking) still goes on today; however, the sport of free diving (without an air supply) has created abalone diving into an extreme sport. Diving for abalone is not for everyone. One must possess healthy lungs, legs, and a strong mental ability if they are to perform well in their endeavor to hunt the giant red abalone of California. This is truly a sport of inches; legality (7 inch ab) versus trophy hinges on 3 inches and above. Ten inch abalone range from the shallow tidal waters to a depth of 50 feet. Bragging rights, a beautiful shell to display, a few pounds of meat, a rare abalone pearl, a demanding physical challenge, and best of all, a mental victory are the diver's reward.
It's a dangerous sport if one is not prepared for the hunt, but a rewarding endeavor if one is. This is one sport where experience is a key factor. Experience in determining "when to" and "not to" pursue the hunt depends on ocean conditions. This is by far the most important of all factors. Web weather and ocean predictions are abundant and are extremely important in determining the dive. However, these predictions are not always 100% correct. A trained eye is also a must in making the correct call. A large swell, the seconds between swells, and wind causes havoc to a diver. Many inexperienced divers fail to make the correct selection of where or when to dive. Incorrect calls by the inexperienced diver may result in ocean rescues or death. Correct equipment plays a very important role in the divers ability to perform properly in the 46-56 degree waters of northern California. Yes, there are great white sharks in northern California. Know where they hang out and avoid these areas. Shark attacks are rare and should be the least of a diver's concern.
California Fish and Game laws change, so one must be aware that the CF&G rule book published in February may not be valid in October. Also, The Marine Protection Areas are being implemented in 2008 so be aware, legal and safe.
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A 10 5/16 inch abalone "Trophy on the rocks". Photo provided by Dwayne Dinucci.
Fish Bulletin #118 by Keith Cox California Abalones
The above link is extremely informative...Suggest high speed internet if you want to view. Very good!
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HOW TO CLEAN ABALONE (most commom method)
There are many ways to clean an abalone. I am showing you the method taught to me by some talanted divers in the 60's.
(1) Insert an ab iron between the shell and the meat. Prying downward with some power will release the top of the muscle from the shell. You may have to pry a few times to achive separation. When the abalone pops free it should resemble picture 2. If the gonad (gut area) is green then the abalone is a female. If the gonad is light brownish then it is a male. Easy to remember this. G is for green and girl, B is for boy and brownish. At this stage you may want to squeeze the gut area in hopes of finding a pearl. If you feel something hard in the gut it is probably a pearl. Cut the pearl free and put it aside. (3) Starting at the small end of the abalone trim off the gut from the crown area. The small end of the abalone is where the mouth and eyes stalks are located.
(4) Notice the circular cut in this picture. Cut about 1.5 or 2.5 inches inward and remove the mouth, eyes, brain, etc. The cut will vary depending on the size of your abalone. Also, abalone are not known to have much for brain power so don't worry about seeing something all nasty looking.
(5) Trim the skirt (black area) away from the meat. Save this for chowder, won tons, etc. Once frozen the black will just wash away leaving strips of good meat. It will scrub off if not frozen.
(6) Trim away about 3/16" or so from foot of abalone. I discard this, however, some people say it is edible.
(7) Trim off the area from the crown to the top edges of the abalone leaving only the white of the meat.
(8) At this stage cut the abalone in half (the long way) and begin steaking. I cut my steaks about 3/16" thick or so. If your abalone is 7-8 inches there is no need in cuting it in half before steaking.
(9) Using the small end of a a meat tenderizer I then pound the steaks. You don't have to pound extremely hard. You can actually feel the muscle breaking down as you pound. After you pound a few steaks you will become a pro at it.
(10) Tools used for abalone cleaning. Abalone iron, sharp knife, meat tenderizer tool.
CLICK ON BELOW LINK FOR ABALONE RECIPES
If viewers have ideas or suggestions for these pages contact Eric Anderson at the below email address :
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