No big fish to shoot on this trip out, but still wanted to try something new. I had already tried sashimi turban snail in another video and had watched a catch and cook where the Spearo used kelp or Norris Snails.
For the turban snail, I had read and watched videos on how they have the texture and flavor of an abalone and this time I decided to cook them abalone style.
Plus, when I was younger, my great grandfather in Northern California cooked up some abalone that he dove for. I vividly remember the beautiful shells all around his garden and the taste of that abalone fired in a very similar way to what I am doing below. Other than Buying Australian abalone from the Korean store, there will be no live abalone caught by anyone in California for about her 5 or 7 years so I needed a replacement.
First, cleaned the both snails up, then sliced the turban snail into 1/4” slices to then tap out with a large metal spoon.
Simply prepared an egg wash and smashed some saltines for the breading and friend in a skillet with butter.
The result was amazing!
Негізгі бет Catch and cook: Fried Turban Snail and Norris (kelp) Top Snail
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