Catalina Island, California, 1999. Reported by Kell P. Snale
Abalone Substitute Found!
Determined to overcome the lack of abalone, dive boat chefs have turned to a previously overlooked resource — the common kelp snail. These colorful snails are easy to overlook, as their natural coloration hides them among the giant kelp strands.
Scientists believe the recent El Nino has speeded the snails' natural growth rate. And with the elimination of many of their natural enemies, some snails are growing to gigantic proportions.
| Gary Argyle, a teenage diver from Alpine, Utah,
is a frequent visitor to the Channel Islands off the California coast. He likes the
change. “Abalone tastes like, well, did you ever lick your bike tire after running
over a slug?” he says. “These big kelp snails are much better. Kind of like tuna
flavored gum. You can chew on one most of the night.” This photo shows Gary sitting down to his evening meal aboard the Sand Dollar, off San Clemente Island. A sharp steak knife or chain saw helps to cut the firm snail flesh. |
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UtahDiver.com advises that you check the local Fish & Game regulations before taking kelp snails. If you're lucky enough to find a big one like Gary, here's our favorite recipe:
Onions Eu 'd Snail
Ingredients:
1 large Kelp Snail
1 Onion
1 small clove Garlic
1/4 tsp Salt
2 tsp Butter
Instructions:
Slice snail into fillets; pound with tenderizing mallet. Melt butter in frying pan,
spread snail fillets over bottom of pan. Slice onion thinly, separate into rings and
spread over snail slices in the frying pan. Shred garlic, sprinkle. Salt lightly. Fry 2
minutes to brown the snail fillets, then stir-fry until the onions are soft. Carefully
pick out the pieces of snail and discard them. Eat the onion.
