Abalone on the menu

Haliotis

One of the joys of a coastal idyll is the bounty of the sea, bay and tidal reaches. The first sighting of abalone on the rocks off our favourite swimming beach churned up all the possibilities of seafood adventures. Allow me to share some of our journey to date into enjoying haliotis ... the abalone.

This aquatic mollusc has an edible and highly prized foot muscle and is valued around the world as a delicacy. Eaten cooked and raw it has great diversity in cuisine and tradition. In the wild it may be found on rocks dining on red and brown algae and other vegetarian fair.

legal size Abalone

Great care should be taken when fishing for this creature as many licencing and harvesting rules are in place according to the local jurisdictions. In NSW a minimum size is enforced of 11.7cm as well as a bag limit of 2 per person. In some local areas a recreational limit is placed so that only weekends and public holidays may be observed as legal for abalone catches. Abalone may not be taken from the wild using scuba so free diving and snorkelling are the only way to legally take abalone from our waters.

Cultural references:

Our Mauri neighbours well love their pāua and have a rich legacy of recipes including fritters, steaks, sausages and baked in the shell. The legend of Pāua is such that Tangaroa, the sea god, gifted the lonely Pāua with a coat of many colours as well as the hard camouflage for protection so that his beauty was his own and charged him with the duty of adding more colour to his coat every year. True beauty comes from within.

In the Americas abalone was most esteemed among the Navajo. Echoing a distant past, abalone, as one of the Navajo's four sacred stones and plays a significant role in many of their myths. As one of the four sacred stones, abalone is associated with the creation of the sacred mountains that mark the boundaries of the Navajo homeland, a building material of the first Navajo hogan, and was also a part of the first loom, a vital part of the Navajo culture.

The native peoples of California see abalone is a Spirit Woman who is ever present, front and centre, during  every ceremonies. The chiming of abalone pendants suspended from the ornately decorated dresses worn by the women evokes strong feelings at every ceremony. Multistrand necklaces of abalone are worn by both the men and women. Abalone Woman transformed long ago into a form of wealth and the belief is that she is the feminine form of wealth.

In forms of magick abalone has been used for centuries in jewellery, carvings and as a vessel for offerings and cleansing and embodies all the aspects of the water element including love, beauty, gentleness, caring, comfort, peacefulness, delight and solace as well as romance, fine food, and creativity (especially poetry and music). An abalone amulet may protect the wearer from negativity, especially anger, depression, fear, and/or sadness. An abalone talisman can help you move past negative emotions, bring you in touch with your own inner beauty and will  inspire creativity, especially in writing. Ritually abalone should only be teamed with silver to enhance contact with its attributes.

Nutrition:

Nutritionally abalone has a lot to offer as it is very low in Saturated Fat. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Vitamin B12, Iron, Magnesium and Phosphorus, and a very good source of Protein, Vitamin K, Pantothenic Acid and Selenium.

Abalone is highly regarded for its health benefits and is believed to promote healthy eyes, alleviate colds and arthritis, reduce fluid retention and improve circulation.

Recipes:

Abalone Fried Rice

abalone fried rice

Ingredients:

2 x abalone, prepared and thinly sliced
2 x eggs, beaten
3 x shallots, finely sliced
2 x garlic cloves, minced
1/2 x red capsicum, sliced into fine, long strips
2 x bacon rashers, sliced into fine batons
6 x snow peas, topped, tailed and sliced
6 x pea sprouts (the green non flowering tendril)
1 cup long grain rice cooked to instructions
2 Tbls olive oil, cold pressed
2 Tbls catsup manis
1 Tbls mirin

Method:

Prepare your omelette: in a non stick pan with a small portion of the olive oil gently cook your beaten eggs until slightly golden brown underneath, but barely set on top, fold in half and set aside to set and cool.
Slice the omelette once cooled.

Prepare your rice in advance and allow to cool uncovered to reduce moisture content. Prepare all other ingredients before you start.

Heat your oil in your wok and begin the stir fry with your garlic then add bacon to render a little of the fat. Add the abalone and fry briefly then add the capsicum, shallot and snow peas.
Add your rice and stir fry coating the rice in the oils and fats and flavours.
Add the catsup manis and mirin and the pea sprouts.
Just before you serve stir through the omlette and allow it to reheat.

Garlic Butter Abalone

garlic butter abalone

 

Ingredients:

3 tbsp butter
1 tsp olive oil
4 cloves garlic, finely diced
4 abalone, trimmed and finely sliced

Method:

In a heavy based pan melt your butter with the olive oil and saute the garlic until translucent and the butter well flavoured. Toss in the abalone slices and sizzle until it curls and is slightly caramelised.
Serve with the garlic butter over rice and a garden salad.

BBQ Abalone

BBQ abalone

Ingredients:

4 abalone, trimmed whole
1/3 cup olive oil
3 cloves garlic, finely diced
1 rosemary sprig long enough for basting

Method:

Using a very sharp knife slice the abalone not quite all the way through so that the shell side of the foot muscle is intact. Mix the olive oil and garlic and marinate the abalone for at least 1/2 hour.

BBQ on a hot grill using the rosemary to continually baste the meat as it cooks and takes on the smoky flavours.

Serve immediately with your choice of BBQ sides.

BBQ abalone sliced and served with quinoa

Sea Urchin Roe on the Menu

Sea Urchin fresh from the sea

Our various sea side ramblings as detailed in my Seaside Harvest blog  also brought the plump and spiny Sea Urchin to our attention. The gonads, or sex organs, of this creature are what is eaten and in many cultures it is eaten with great gusto for supposed aphrodisiac qualities.

Removing the roe from the hard shell can be a challenge and we sought the assistance of You Tube for our tutorial.

Nutrition

Sea urchin roe

Sea urchin roe (uni) is a good source of energy, omega 3 fatty acids, polyunsaturated fatty acids, protein, minerals (such as zinc) and vitamins.
Calories                              172kcal/100g
Protein - total                         13.27/100g
Polyunsaturated fatty acids        1.75/100g
Omega 3 fatty acids                  1.07/100g
Eicosapentaenoic acid (EPA)    0.79/100g
Docosahexaenoic acid (DHA)   0.04/100g
Zinc                                         17.00 ppm

       

Sea Urchin Sushi

Sushi assembly

Ingredients
1 large sea urchin (you only use the orange roe)
2 toasted nori sheets
1 cup sushi rice cooked to instructions

1 tbs rice wine vinegar
1 tbs mirin
4 snow peas finely sliced long ways
handful of mustard greens (I used cress and mizuma)
slices of pickled sushi ginger
japanese soy
wasabi to taste
small daikon radish finely grated


 Method:

Lay your hot cooked sushi rice in a large tray and sprinkle the vinegar and mirin and allow to cool.

Remove the roe from the ocean fresh sea urchin (you can find videos on You Tube) rinse well and keep whole.

Assemble your other ingredients and place your nori sheets on a bamboo mat for rolling.

leaving the closest edge of the nori sheet for about an inch cover a third of the nori with sushi rice mix to approx 5mm of rice.
top the rice with slivers of snow peas
Mix together the wasabi and grated daikon. Place pieces of roe in a line across the rice and lay a line of the wasabi  mix on top

Place some greens on top and then a row of pickled ginger.

Time to roll your sushi. A small painting of ginger pickle juice on the far end of the nori will help seal the roll. Use the mat to roll up the sushi tightly and lie on the sealed edge to ensure a good seal. Slice each roll in half and each half into thirds.
Uni Sushi!

Use Japanese soy for dipping
Makes 2 rolls

Variation:

Uni Qushi
Sushi with quinoa

1 cup of cooked quinoa
1 teaspoon chia
1 teaspoons warm water
1 tbs rice wine vinegar
soak the chia in the warm water until a gel forms then strain
add the rice wine vinegar to the chia gel and blend then mix into the cooled quinoa to allow the quinoa to have the tackiness of sushi rice and use instead of sushi rice for a high protein variation and a delightful nutty flavour.

Pasta Riccio di Mare

Ingredients:
the roe of 2 sea urchins - uni
3 cloves garlic finely diced and mashed with a dash of course salt
2 tbs butter
1/2 cup cream
250gm porcine fetteccini (any pasta you like this is what we had handy)
salt and pepper to taste
1 tsp capers
1 tsp lumpfish caviar to serve

Method:
cook the pasta according to packet instructions and drain.
saute the garlic lightly in the butter, remove from the heat and add the uni and cream and whisk gently until a creamy sauce is achieved return pasta to the pot and combine.
serve with the capers and cavier as garnish and season.

Uni Butter

Ingredients:
the roe of 2 sea urchins - uni
125 gm butter

Method:
Allow the butter to soften at room temperature
Blend the uni into the butter and form into a roll with plastic wrap and place into te fridge until firm
unwrap and slice into coins.
Place onto a steak to dress surf and turf, onto a crayfish for a buttery finish, stir through pasta or let your imagination lead the way.

Preserving:
To preserve your harvest for future use then uni butter in plastic wrap in the freezer will keep for a month. Keep some handy for that dinner party to impress your guests.

Traditional and Magickal Sea Urchin Aspects

Sea Urchin teaches discernment and the art of understanding underlying circumstances. Her slow and methodical movements shows how to maneuver with tenacity and patience. Nothing is impossible when Urchin is guiding you. Monitor defense mechanisms. Do you have tough exterior and soft inside? Urchin will teach this balance of rough and tender. Evolution, metamorphosis and new developments are highlighted with Sea Urchin medicine. She teaches ways of extracting information out of the rubble of the mind and of day to day activities. Care of your feet, physical movement and grounding properties hallmark Urchin's meaning. Pay heed to the color of the Sea Urchin for this will aid in understanding.

bread of the fairies

Fossilised micraster coranguinum found in the UK made of chalk was once called "bread of the fairies" and was endowed with the capacity to te house wic has it never to miss out on bread.

In the south of England, fossil sea urchins are placed on the racks of the dairies to prevent milk from turning.

Sea urchins laid out rings some around a tomb were discovered in the area of London.


The druids thought that the sea urchins were eggs of snakes.
They could be stolen the day before of the middle of the summer but were to be preserved on a fabric to preserve their magic power. They protected their owner against the poisons and other vapors

Sea Urchin fossil

Local tribes of India name them "Khada of punchu" which means "the stone of the five".

In Jamaica a sea urchin "Eurhodia", found in abundance, is called " lucky stone ".

In Algeria also, sea urchins were found in a Neolithic site.

Cockles on the Menu

Cockles

Talking about our Seaside Harvests suggests to me that I should show how we use tham and share the recipes that they inspire. To that end I offer you a celebration of Cockles.

These meaty little bivalves, also known as vongole or baby clams, are common to sheltered sandy beaches and are often raked by foragers, however we have simply sorted through the sand with our toes and collected by hand and found enoug to satisfy our menu on the day.

Preparing the meats

Cockle meats

Bay fresh forraged cockles need to be scrubbed clean with a wire brush and purged in salted clean water and a handful of rolled oats for several hours. rinsed well and refridgerated overnight to ensure cleanliness. Steam in white wine, a splash of water and some garlic for 5-6 minutes. Open the cockles and remove the meat then gently rinse to remove any residual grit

The first step to enjoying cockles is to scrub them with a wire brush, remove the beard and then allow them to purge in fresh clean salted water and a andful of rolled oats for several hours. A jiggle now and then will help dislidge some of the grit and sand from within the shell.

Heat a large pan with some freshly minced garlic and a knob of butter until it begins to sizzle. Drop the cockles whole into the pan and then add a cup of water to boiling and a cup of white wine .... allow the shells to open and they are done. Not all shells will open, but as we have collected them fresh from the Bay we are confident they are ok to eat.

Drain and rinse well until cool enough to handle and using an oyster knife for the more stubborn open them and scoop out the meats.

Nutrition Facts

Amount Per 100 grams

Calories 79

                                             % Daily Value

Total Fat 0.7 g	1%
Total Carbohydrate 4.7 g	1%
Protein 14 g	28%

Calcium

3%

Iron

90%

 

Potted Cockles

Ingredients

Potted Cockles

 

• 1 cup cockle meat, roughly chopped
• 125 g butter
• 2 x fresh bay leaves
• 2 pinches nutmeg, freshly ground
• 2 pinches paprika
• 3 x slices wholemeal spelt sour dough, toasted
• 1 Tbls tartare sauce, homemade if possible
• 2 x wedges lime
• 1 bunch garden fresh salad leaves of your choice

 

Method

melt your butter in a pan with the bay leaves and spices and heat gently until it clarifies. Strain out the bay and leave the milk solids behind.
Place your cockle meat in a ramekin and press firmly and pour the spiced clarified butter reserving a small portion. place the ramekin in the fridge to set the pot. Once set, reheat the reserved clarified butter and pour on top to assure all meat is completely covered as some may float on the first pour. Return to the fridge to set completely.

Serve with toasted sour dough, lime wedges, salad and tartare sauce.

Perfect for a picnic

Battered Cockles

This recipe was especially a hit with the youngest who loves anything battered and deep fried. 

Ingredients

Battered Cockle

• 2 tbs corn flour extra
• 1 cup cockle meats 
• 1/4 cup corn flour
• 2 tbs wholemeal spelt flour
• 10 cockles
• pinch salt
• 40 ml soda water
• oil for deep frying

 

Method

Dredge the meats in extra corn flour
make the batter by blending the corn flour, spelt flour and salt then whisk in soda water
bring the frying oil up to temp. Dip each meat into the batter and deep fry until golden, drain on paper towel and serve 

Serves 1 snackish boy with a sprinkle of salt
or as an entree with tartare sauce

Cockle Butter

Cockle Butter

Ingredients

• 1/2 cup butter, softened
• 1 cup cockle meats

 Method

Dice up the meat roughly and mix into the butter thoughougly shape into a log and roll up in plastic wrap and placed in the fridge to harden

Cockle Butter Ravioli

ravioli construction

Ingredients

• 1 portion of cockle butter (see above)
• 1 cup cockle meats
• 375g plain flour
• 2 tablespoons wholemeal spelt flour
• 1/2 teaspoon salt
• 4 eggs beaten with a fork
• Roasted tomato pasta sauce

Cockle butter ravioli

 Method

Sift flours onto a bench, form into a ring and pour well beaten eggs into the centre of the ring. gently stir the flour into the centre with the fingertips, mixing the flour well through until it all comes into a well mixed ball. cut the ball into 4 and wrap in individual pieces of plastic wrap, rest for 10 minutes.

Roll out the pasta to fit into the pasta machine and make long 2ml think lasagna sheets and place teaspoon sized pieces of cockle butter at regular intevals to make te required sized ravioli. Cut and fold the ravioli and press with a ravioli press into shape.

Drop the completed ravioli into rapidly boiling salted water. When they rise to the top of the water scoop them out and drain. Serve with well heated roasted tomato pasta sauce, we roasted our own tomatos, onions, garlic and herbs and made our own.

 

Mythology and Cultural Significance 

The cockle-shell was sacred to Aphrodite, who was often depicted emerging from one in her birth scene. The half opened shell represented a woman's genitalia. Shellfish were regarded as sacred to the goddess Aphrodite and were so regarded as aphrodisiacs.

Cockle bread was a bread baked by English women in the seventeenth century which was supposed to act as a love charm or aphrodisiac. The dough was kneaded and pressed against the woman's vulva and then baked. This bread was then given to the object of the baker's affections.

The Haida peoples have legends of Raven and in one he released the first humans from a cockle shell on the beach.

A traditional food for many a coastal and delta Peoples. This shellfish has been used for food, ornamentation and currency as far back as 3000BC in Mesopotamia. Prehistoric graves in Lincolnshire, England were found full of cockle shells suggesting they were symbols of death and rebirth. When two shells are together they resemble a heart shape and are often called heart clams. Eating them is said to be good for the heart and ancient traditional medicines used them accordingly to improve heart function.

As an element of Magick cockles are associated with balance, contentment, love, the dawn and a gateway to a new life. They are good for centering, calming personal energy and represent new beginnings.

Seaside Harvests

Exploring our environment and finding forage bounty at every turn is a significant joy. I never fail to feel blessed by the coastal and rural offerings that can be found, feasts for the eyes, bursts of activity, tranquil moments, skillful pursuits and sheer delight in our surroundings.

Foraging and finding wild foods is an integral part of how we chose to live as Locavores. So far we have availed ourselves of some pretty amazing ingredients freely available allowing for regulations and lawful procurement of course. Always ensure you have the right advice and the full knowledge of licensing requirements, sanctuaries, bag limits, size limits and protected species before you start out and if in doubt ... don't take it.

Our Foraged and Fished Species to date

Dusky flatead

Flathead

Our first seafood harvest was a dusky flathead that was a complete and utter shock and awe moment for us all. I don't think you can go fishing expecting to catch anything and then when something this amount of awesome comes your way it always excites the fisherman. Fisheries NSW have limits on flathead such that minimum length is 36cm, with only 1 over 70cm allowed in a bag limit of 10. This one was 75cm and we only caught the one. Filleted, battered and deep fried a tasty treat for the family.

Sea Urchin

A favourite occupation and source of exercise and fun is scampering over the twisted and overturned rock strata that forms so much of our local coastline and spying the creatures that call it home. One such foray lead us straight to the crevasses that housed plump and spiny sea urchin. Returning home with all the thoughts of harvesting them lead us on a merry internet chase of what to do with a sea urchin.

Sea urchin

sea urchin roe

You Tube furnished us with many amusing How To's for opening and cleaning these gourmet creatures where the roe is the prized bounty from within a tough shell.
There is no size limit for sea urchin with a bag limit of 10 creatures each fisher.

We have included our sea urchin roe, or uni, in many a culinary adventure such as sushi, creamy pasta sauces and uni butter.

Abalone

 

Abalone

Snorkeling extended our forage range into the pristine waters around us and opened up a world of visual delight. This healthful pursuit with full body resistance workout included allowed us access to abalone as well as glimpses of crayfish and schools of trevally to encourage greater forays into our watery neighbourhood. With Fisheries NSW limits of minimum size 11.7cm with a bag limit of 2 each it still became a substantial meal component to sashimi, fried rice, BBQs or simply fried in garlic butter.

Cockles

Our beautiful shallow draft bay is full of oft neglected seafoods and with reference to our Mediterranean culinary experiences we were delighted to find cockles in vast numbers. These baby clams, or vongole, are plump and very tasty and easily found their way onto our menu.

Cockles

 

Cockle meats

We have never managed to take the whole Fisheries NSW bag limit of 50 clams each and only take as many as the night's menu requires.

Pasta fillings, potted clams, meaty sauces and smoked in salads are all ways we have served these wonderful seafood.

Potato cod

Some of the creatures we have caught or foraged for are not pretty, but awesome food is out there for the looking. Less known species that don't fulfil commercial needs and market quantity are none the less truly tasty and worth considering for our plates. Taking the initiative to make use of less commercial species takes the pressure off the fish stocks of these species and as long as we fish responsibly and within limits set out by our legislated bodies and only take what we need we can be a part of a thriving ecology and economy.