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Kirby wrote:Drown ab in freshwater or kill in freezer. Pound whole until it almost is ripping in half. Shuck and trim foot. Cut a cube grid down from the top, stopping before you get through the bottom. This should give you a bunch of finger sized chunks of meat and resemble how some people eat mangos, but it'll all be held together by the intact layer on the bottom. Rub pesto over the top and down through the fingers. Wrap in foil and put next to your campfire. Voila. Blooming pesto abalone.
Recipe courtesy of my buddy Dave Kyle
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