Highly valued for its edible muscular foot and mother-of-pearl shell, the pinto abalone has declined significantly in recent decades and faces extinction unless it'ss protected — and soon — under the ...
He reached into cracks and peered into crevices with a flashlight, hoping to find an endangered marine snail whose shell recently has become California’s state seashell: the black abalone.
Prepare the abalone. Use a sharp paring knife to cut the muscle that attaches the abalone to the shell. Use a clean toothbrush to scrub the entire surface of the abalone under cool running water.
If you're having the seafood vendor clean the abalone for you, buy them as close as possible to when you plan to cook them, and ask for four of the shells, to serve the sauce in. It isn't much ...
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