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A little surprise in a box

June 11 2012 at 7:34 PM
ED-209  (Login EDW209)
AP Discussion Group

 
I discovered a new sushi place that serves a wonderful omakase course. I'll post more pics soon, but the best surprise was in the middle of the omakase course where our chef presented us with a cute little box:

[linked image]


What's the surprise inside the pretty box? A 3 course tasting of live abalone!
[linked image]


Let's take a closer look at each tasty sample. First is sliced abalone sashimi with a splash of soy sauce:
[linked image]


Then grilled abalone with a great smokey flavor :
[linked image]


And finally abalone tempura; fried crunchy deliciousness!:
[linked image]


Regards,
ED-209


 
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AndrewD
(Login AndrewDaley)
AP Discussion Group

Trust the chef

June 13 2012, 3:06 PM 

That looks wonderful, Ed. No wonder abalone has almost religious importance in Japanese history. Is the box part of on entire Omakase dinner or just one 'surprise' dish amongst an a la carte meal? Are the abalone locally harvested in California. You may be surprised to know that Tasmania supplies a quarter of the worlds abalone harvest. Wonderful creatures to be savoured, just as you have here.

Look forward to seeing more of the meal.

Andrew

 
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MTF
(Login MelvynTeillolFoo)
AP Moderators

Really? A quarter of the world supply?

June 16 2012, 7:10 AM 

Folks,

Sorry for my tardiness as I am travelling, with poor Internet access.

Even this is stolen time on free wi-fi.

 

I think I'm moving to Tasmania. Not for the abalone as I think it is almost tasteless, but for all the other great produce.

That 25% of the global supply of abalone is surprising.

I guess the waters are clean and cold with constant supply of nutrients in some Great Australian Bight current?

 

Regards,

MTF

 


 
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AndrewD
(Login AndrewDaley)
AP Discussion Group

Apparently so, but ...

June 21 2012, 3:48 AM 

... you may need to differentiate wild from farmed abalone. The Tasmanian harvest is estimated to be more than 25% of world WILD abalone production and it is predominantly the blacklip (Haliotis rubra) and greenlip (Haliotis laevigata) varieties. I adore Tasmanian produce!

Andrew

 
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