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robt65

Jul 10, 2010, 8:00 PM

Post #1 of 5 (6330 views)

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Abalone Steaks and / or Scallops

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To Reefhound or BajaGringo,

I think you two would be the man with the answers in this one. I got to thinking about seafood the other day and I was thinking . . . . . I have not had a good abalone steak in years. And I mean many years up in Sausalito CA about 30 years ago at Sally Stanfords Valhalla Restaurant or Sam's Restaurant in Tiburon. Is Abalone all but fished out in Mexico also? Is there any place that you know of where you can still get an Abalone Steak? Or even for that matter good quality and big scallops that are not the size of quarters but more like the half dollar size, about one inch thick like we used to be able to get, years ago?

robt65

Hound Dog

Jul 10, 2010, 9:35 PM

Post #2 of 5 (6306 views)

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Re: [robt65] Abalone Steaks and / or Scallops

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I think you two would be the man with the answers in this one. I got to thinking about seafood the other day and I was thinking . . . . . I have not had a good abalone steak in years. And I mean many years up in Sausalito CA about 30 years ago at Sally Stanfords Valhalla Restaurant or Sam's Restaurant in Tiburon. Is Abalone all but fished out in Mexico also? Is there any place that you know of where you can still get an Abalone Steak? Or even for that matter good quality and big scallops that are not the size of quarters but more like the half dollar size, about one inch thick like we used to be able to get, years ago?

My God, Robt:

You not only are living in the past but why the hell do you think that Reefhound or Bajagringo would be the people to whom you would address such an esoteric inquiry? Abalone steak or scallops and you judge the quality of scallops based on their size versus exquisite flavor?

Let me state for the record that the only seafood you will find that even begins to equal what you remember as abalone from California or the scallops in North Beach the memory of which you treasure or the indescribable geoduck clams from Seattle in Mexic are restaurant pan fried conch from Mérida and even then you will never find an abalone steak or delicious conch fritter or even any such thing as a geoduck in this country nor will you ever EVER eat a fine cold sea oyster on the half shell here so give up trying now and relax and enjoy the fine climate. Dawg heads for France or Washington state or the Bahamas for these things. There are many reasons to live here in Mexico. Great shellfish is not one of them.

(This post was edited by Hound Dog on Jul 11, 2010, 4:42 PM)

robt65

Jul 11, 2010, 6:04 AM

Post #3 of 5 (6271 views)

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Re: [Hound Dog] Abalone Steaks and / or Scallops

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Hound Dog,

Sure, sometimes I regress and live in the past, doesn't hurt my ego a bit! . . . . but that Abalone Steak I had last night in my dream sure was good! Ya know, it's kind of like buying a lottery ticket . . . . . you know, you just know, that you aren't going to win . . . . but for two bucks, it sure gives one some great dreams! . . . . and who knows . . . . if you keep trying you just might find that great tasting Mexican crustaceans or mollusc's in Mexico that you think doesn't exist. You might even win part of a lottery. No, size is certainly not all that matters, but I do remember very well that silver dollar size scallops were not out of the norm and they were very, very tasty! I don't know why I left Peter out of this one either. . . . . I also remember a really great seafood restaurant that sat on the end of the rock jetty in Oxnard that had some excellent sea food. the name escapes me at present (probably sue to old age!), but I can taste that swordfish steak they used to serve that was absolutely mouth watering.

Then again, maybe you are not as old and wise as you would seem, if you did not partake of that fine delicacy of large excellent tasting scallops. Ya just gotta get out of that first class section and into coach class to find the best meals Hound Dog.

As far as Reef Hound and Baja Gringo being the ones I would look to on this subject. . . . well it strikes me that these folks go diving a lot and I think they also probably eat what they get fresh from the sea! I can say that I have never tried pan fried conch here in Mexico. I have tried it in the keys and really didn't fancy it much. I was tricked into trying fresh grouper in the keys and found it to be excellent as was the gator I was tricked into trying in Louisiana. That was a treat and one of my favorites also today. France when I was there was all show and no go (all presentation and no taste) . . . . . if you get my drift! I would rather any day have a good plate of Russian Ukrainian, Hungarian, Polish or German food in front of me. Now that is some good eating! And all of that without 29 pieces of fancy silver setting in front of you, to mention nothing of the splint that your little finger will require from hours of keeping it in the air during the meal. For my taste the French cook as in . . Bullshit baffles brains, all show and no go, the eye deceives the pallet. I guess I am more like Forrest Gump . . . . . . Pretty is as pretty does! Close your eyes and really taste what you are eating. Surely you cant believe that the french can hold a candle to cooking hush puppies with "cuisses de grenouille et le lapin" with a side of black beans and rice, better than the Bama boys in the swamp country can !?!?

But thanks for the gastronomic advice, it gives me more courage to keep searching for good aquatic mandibular arthropods (crustaceans) or mollusc's here in Mexico.

So let me get back to my dreams and have a wonderful meal of mollusc's, some place here in Mexico . . . . . perhaps Baja!

robt65

(This post was edited by robt65 on Jul 11, 2010, 6:11 AM)

chicois8

Jul 11, 2010, 10:26 AM

Post #4 of 5 (6249 views)

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Re: [robt65] Abalone Steaks and / or Scallops

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Hola robt65,

To answer your question for fantastic abalone you have to be in Baja, restaurants in Ensenada have it on the menu, usually you get 3 pieces of abalone and cold slaw salad for about $10 USD...You will also find it in San Quintin, BC at the restaurant at Hotel Chavez, leftovers are made into abalone chorizo...

For 3" scallops you have to go to the Malarrimo Restaurant in Guerrero Negro,BCS, these giant scallops are gathered at 300' deep off Cedros Island, you cut them with a fork and are much better than abalone...You get 5 on a plate for about $10 USD...They also make a pulpo Spanish style to die for........hope this helps

robt65

Jul 11, 2010, 11:03 AM

Post #5 of 5 (6240 views)

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Re: [chicois8] Abalone Steaks and / or Scallops

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Ah Chicois8, A good man that you are indeed! I knew that there had to be some one out there with some good taste! I guess you know where I am going to make plans to go to as soon as I can. Now as I remember (and that has been some time ago (just ask the Dawg) there used to be a season for these, is there a season for these morsels in B.C. and if there is do you know when it is? Heck I might even invite the "Ole Bama Porch Dawg" to join me so I can increase his epicurean pallet and teach him about the aquatic mandibular arthropods (crustaceans) and mollusc's of "Heavens Gate" . . . . . . Oysters on the half indeed! I have, I have . . . . . I have won the Lottery!

I will for sure even throw in a full report complete with photos to our resident Mexicana Professor, Esperanza! Robt65