A family of large edible marine gastropods having an ear-shaped shell with a row of holes along the outer edge. The colorful pearly interior of the shell (the famous “mother of pearl”) is often used for making ornaments. The abalone is normally found on rocks in kelp beds (it eats kelp). It is common to dive for abalone in water that is six to more than 20 feet deep. An eight-inch abalone is considered a good catch, nine inches extremely good, and a ten-inch plus abalone would be a trophy catch. Rock picking is a separate method from diving, where the rock picker feels underneath rocks at low tides for abalone.
TopicsArgentinian beverages Brazilian Caribbean Central American cheese Chilean cooking Cuban culinary culinary arts definitions dictionary eating edible Espanol food food glossary foods foods of France France French French cuisine French food French foods gastronome gastronomic gastronomique gastronomy glossaries glossary gout Latin American Mexico Paris Patricia Wells Portuguese Provence Puerto Rican South America South American Spain Spanish taste wine