|HubPages Device ID||This is used to identify particular browsers or devices when the access the service, and is used for security reasons.|
|Login||This is necessary to sign in to the HubPages Service.|
|HubPages Traffic Pixel||This is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.|
|Remarketing Pixels||We may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.|
|Conversion Tracking Pixels||We may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.|
When was the last time you sat down to a dinner of delicious abalone?
Where and when was it?
Klara to the rescue once again!
Never had abalone before. I'm not a huge fan of mollusks.
How's it shakin, Muscleman?!
Klara...it's like goin' black, ya never go back....lol
If you ever get a chance to try it, do it!
It can be compared to Keys chonch...but it think has an even sweeter taste. Both are delicious!
Hahaha...the muscles are there, but the wrinkles are bigger...lol
I do not know about eating them but the shells sure do make pretty inlay work on stringed instruments.
Abalone still on the menu here in China, I am allergic to many shellfish but was tempted to try just in case I was among the last on the planet to taste this drfiting toward extintion mollusc. If I remember correctly one abalone on a plate with sauce 'stuff' was 180 Yuan = 18 British Pounds = about 23 dollars.
I was a commercial abalone diver in California in my early days.
They were so abundant that at low tide ya could pick the A"tougher" ones, the "blacks" off the rocks.
The law is now so stringent on the West coast that divers are very limited in there take.
They are so delicious and so in demand that, yes, we humans almost took them to extinction.
Klara ..I cant't figure out if it's you or the mollusk...lol.
The 2 of you aren't related are ya? :-)
I am related to the Paul, the German octupus. Does that count?!
Klara..that makes you a mollusk royalty! No wonder people pay attention when you type....lol
I don't recall the last time I had real abalone - these days I make calamari steak so that it tastes almost exactly like abalone - can't tell the difference - and a whole lot cheaper too - I wrote a hub about it even and a recipe there so you can make it yourself - remember to pound it so it will be tender - that's the real secret.
Calamari (squid) and abalone taste nothing like each other.
The Conchs of the Keys in Florida have a "foot" much like that of abalone. It can be eaten raw in "conch" salad.
The "foot" of the abalone has to be beaten to tenderize it so that it can be chewed. The taste is like no other sea creature I've, ever, had to pleasure eat.
When people think snails they stick up there noses, but this is one salt water escargot that has to be tried.
by Susannah Birch7 years ago
I was looking at some forum posts tonight and I've come to realize that no one seems to notice the second 'L' in my name, as in WRYLILT. I am repeatedly referred to as WRYLIT.(With the exception of Misha. )So I'm just...
by Saadia A6 years ago
Which song always makes you happy when you listen to it?
Copyright © 2018 HubPages Inc. and respective owners.
Other product and company names shown may be trademarks of their respective owners.
HubPages® is a registered Service Mark of HubPages, Inc.
HubPages and Hubbers (authors) may earn revenue on this page based on affiliate relationships and advertisements with partners including Amazon, Google, and others.