Board Thread:General Discussion/@comment-36989864-20181121142547/@comment-32823535-20181128204428

I like the taste, but I don't like any other shell fish, and don't like fish that much. Go figure. It has been years since I've had abalone. It has to be pounded very thin to tenderize it, and then it is breaded and fried. As far as I can remember, the taste is very delicate. I don't know if I could afford to have it now, as the coastal abalone (green, pink and red) varieties are mostly gone, and what you tend to get in restaurants is the deep sea white.