Taste abalone

I used to pry abalone off the rocks in the north Cali coast and Catalina off LA. You’ve got to slice them thin, then pound them till they’re soft. Dip them in egg, then bread crumbs. Fry to a golden brown. I like to squeeze a little lemon on them. Soooo good. In the sushi shops of Japan it’s one of your more expensive items. A raw slice of abalone held on 2 fingers of sushi rice with a band of nori. Just a slight dip in the shoyu. A bit more chewy than the cooked abalone. Try uni (raw sea urchin roe), heaven in the mouth.