Love your channel in an ocean guy since I was four years old currently 64 is owl limpets I personally love to grind them in hand, grinder and mozzarella cheese, green onions, fresh garlic, some diced up bell peppers, wrapped him in a wonton wrapper deep fry them and dip them in a plum sauce. You only need seven or eight it goes a long way as per your earlier comment that when you don’t take more than you need thank you again for your channel.
Thankyou professor! I'm a Waterman who loves seafood and a retired coast guard licensed captain who also has seen major regression in seafood population my niece is a young marine biologist and we would like to see a great return of many species you just dont see anymore ! Keep up the great work brother!
Hawaiians have been eating limpets for hundreds of years. They call them 'opihi. Usually raw with rock salt, and seaweed. Some people bake or grill the larger ones since they are too big, they are quartered and eaten. It's such a delicacy that it's been illegal to gather the smaller ones, but there are people that gather them and sell by the gallon glass jar for over $500 a gallon. It's so overfished that there aren't any available for Hawaiian Luaus.
Thanks for sharing! Overfishing is a huge problem around the world. Unfortunately in island ecosystems there is even greater risk as there is a limited coastline to harvest. I really wish people felt more comfortable reporting poachers who do not care for the resources that the rest of us appreciate and respect! In CA if you see illegal harvesting you can always make an anonymous call to 1-888-334-2258.
Over fished is exactly what the Catch and Cook California guy was talking about. Back then, Opihi were huge and plentiful at the fisherman's markets. Now not only is it hit or miss with the supply, they're tiny and more expensive.
Very cool, I need to look for that book. I miss those abalone days... camping dinners with the sound of abs being tenderized on camp tables all around. 😊
Greetings from Redondo Beach 🇺🇸🇺🇸Nice video and very informative🌷🌷Abalones are expensive delicacies🌷🌷Good to hear you letting people know the effect of over harvesting these gifts from the ocean.🥰
Hello! Thanks for watching! Remember that these are not abalone but limpets (totally different family and species). It is legal to harvest limpets in CA but it is illegal to harvest abalone in CA.
Wow! You can hold your chopsticks so well and it's the correct way. I have watched so many Asian food bloggers whether they live in China or Asia young or old, they have problems holding the chopsticks. When you don't hold it correctly, it's difficult to pick up the food. I am with you 100 %, we need to respect nature . If we don't, there will be nothing left for the next generation.
Love abalone… used to dive for them in Santa Barbara back when it was legal and pan fry them with butter and garlic. Don’t think I ever had limpit, definitely not from California, didn’t even know they existed
As an undergrad I used to sort shell midden material from an archaeological excavation in Alaska (the excavation was in Alaska, not me). I have seen for myself that the archaeological record shows that precontact people ate limpets, they also at chiton. There are tons of limpet and chiton shells in prehistoric shell middens.
Dr Kevin.. thank you for explaining everything. I'm gonna have to get that book. Limpid looked so good!! Have a great time at the street fair tomorrow.
Your video beautifully captures the adventure of coastal foraging in San Francisco. The joy and skill in catching and cooking limpets are evident, making it an inspiring and educational experience for viewers. And I am Floating Village Life
opihi in hawaii, yellow belly's. can even use a putty knife. need to make sure what type and take only what u need (keeping a limit and under legal number). just marinate and throw on the bbq grill. yummmmm
so stoked to stumble upon your channel. I'm a novice forager looking for tips and advice. I picked up that book in a little store in Fort Bragg. It's super informative, very well written and a fun read. Looking forward to more of your vids!
Thanks! Lol the T-Shirts that I ordered for the street fair ended up showing up at my doorstep after the street fair was over due to a shipping issue! I will add merch to my website soon though! I appreciate your support!
@@kito1sanno lie. Ppl will be bringing out the entire family to get extra limits...sustainable fishermen and foragers are the tiny minority these days here in CA. Greed rules.
YESSS please get Kirk Lombard on here! Sea Foragers guide is THE ULTIMATE coastal foraging guide and got me into it in the first place (along with your channel 😅).
i just had my first limpet on the fourth. i thought they were abalone. we took like 23 for 6 people but we also took some mussels. They were fantastic!
I am glad that you enjoyed the limpets but please know that abalone harvest in CA is totally illegal. Did you mean that the limpets tasted like abalone? Also, please be warned that mussels are in quarantine in the summer months in CA and can kill you if eaten during the warmer months! For more info on shellfish toxins please call the Biotoxin Info Hotline Maintained by the California Dept. of Public Health. It is a pre-recorded message 800-553-4133
I grew up in a coastal town in japan and have ate it but only a couple of time. In Japan people do not eat it but only some fishermen do in some area. limpets does not make large population and I think that is the reason it has never been a major food.
How far north do owl limpets go? I live in Del Norte the last county in CA I have been foraging my whole life I just don't remember ever seeing any limpits that large here?
Thanks for the mini course on limpets. They are amazing little creatures. Do they sell limpets commercially? I live in San Diego and the foraging doesn’t seem as abundantly available. Many of the bigger coves/tide pools down here are protected as part of a city or state park.
As far as I know there is no commercially available limpet market in CA. It would not be sustainable to harvest to sell but an aquaculture operation is an interesting idea. That being said these can take 20+ years to grow so I am not sure that people would do it. Try far out on jetties and breakwalls but be careful. Also, as you said there is very limited reef foraging opportunities down there if you are not diving so if you find a spot, keep it quiet.
@@catchncookcalifornia1574 Yes, jetties can be slippery & dangerous…thanks for the advice! Maybe you can start an aquaculture operation (in your spare time, lol).
I'm wondering, how do you distinguish a shell from a naturally deceased limpit from one that was harvested by an indigenous person? Love this kind of content.
Great question! Typically we archaeologists would survey and area, test and excavate as part of a construction project (a highway expansion is a common example) in a spot of high sensitivity. When we encounter clear examples of a cultural site (stone tools, dense shell accumulations, animal bone, ash, charcoal, etc.) it is clear that people used this area for some time. Shells recovered from such contexts are not always burned, but sometimes, but in general their close proximity to other items like stone tools that are clearly not naturally modified starts to tell the story of anthropogenic processes and deposition. We also work very closely with our local tribal representatives, many of whom know where the sites of there ancestors are located. In such cases, purely based on the principal of association any marine shell found in a tighly clustered area with other items of undoubtable cultureal association would be considered ecofacts leftover from Indigenous subsistence practices. If any of the information that I discuss in regards to archaeology is of interest, please remember that arechaeological/cultural sites are non-renewable resources (once they are gone, they are gone forever) so if you encounter such a site, please leave it alone to help preserve these incredible and irreplaceble remenants of the past. Thanks for watching and for the insightful question
@catchncookcalifornia1574 Thank you Dr. Kevin, for the thorough explanation. History, whether natural or anthropological, has always fascinated me. I don't collect items except those which I can legally purchase, which is indirectly removing them, I suppose 🤔. It was a pleasure to meet you at the FL Street Fair. I look forward to getting out there with you on a Mushrooms ID course.
Nope. They are still being poached hard. The low tide pirates are getting them at night. There are plenty of them to eat in SF and SJ restaurants, as they are the main buyers of said abalone.
Unfortunately, until the sunflower star returns to provide balence to the sea urchin barrens the kelp forests are nearly gone on the North Coast so I do not think they will reopen it anytime soon. In the meantime, eat as much sea urchin as you can!
I became allergic to abalone when I was around 12 years old, so even though I really want to try limpits, I've been too scared to try them. Do you know how closely the two are related?
Clearly, these Owl Limpets aren't closely related to the species we commonly see on coastal rocks here in the UK. Some years ago, a well known survival expert teamed up with a university professor to make a TV series investigating what kinds of foods our ancestors in the stone Age would have foraged for. As the UK has a lot of coastline, which included sand dune complexes and coastal wetlands as well as different kinds of beaches, it was well known that Ancient Britons did forage for a lot of food there. As well as checking out various plants, the survival expert and the professor collected a lot of shellfish including common limpets, which they cooked by putting them in the hot ashes of a driftwood fire. I can't recall now if the flavour of the limpets was mentioned, but the texture certainly was, with it being likened to a 'pencil eraser'. Perhaps the method of cooking didn't help the texture any. I do know one thing, though: if I'm ever forced to forage on the coast for my dinner, I'm going to give our common limpets a very wide berth!
That was likely Ray Mears, one of the most respected bushcrafters on the scene. Method of prep is everything with limpets. But yes, that was a different species.
I just watched three Japanese guys snorkeling and they used a knife to take abalone off. They did have their measure sticks and only took ones that were over the measurement.
If that was in CA, please know that taking abalone in California is absolutely illegal! Even when it was legal (years ago) using a knife to harvest them was illegal. If you see that in the future please report them to the California Department of Fish and Wildlife. Those people were poaching!
Nope. They are safe to consume year-round as they consume micro algae (like small seaweed) instead of filter feeding on planktons that may cause shelldfish poisoning.
Good question, the rim tightens while frying which creates a bowl-shape otherwise. This bowl holds oil and therefore makes the end product a bit greasy.
Abalone season is still closed and will likely remain closed for years until the sea urchin populations are under control. The mollusks in this video are limpets
Giant keyhole limpets are one of my favorites as well! I tried this method of prep years ago with no luck. The more that I pounded it the tougher it seemed to be. Then I read that some folks do not pound M. crenulata, they just slice about 1/8" thick, dust in flour, salt and pepper and quickly fry. I was skeptical but then I tried it. Super tasty with a calamari texture! I did a full vid on it with giant wavy turban snails in a dive light review + catch and cook vid as part of my "How to Freedive Spearfish CA" series.
Half of the fun of foraging is scouting new areas to find wild foods. I make it a point not to discuss specific locations on these videos and in the comments to safeguard the sustainability of spots. 99% of the folks watching this and reading these comments are ethical and respectful of the resource but all it takes is that 1% who are unethical people with poacher-mentality to read our exchange and there goes your favorite spot. Look for bedrock points at low tide (negative tides) and very low swell (to keep from getting swept off by sneaker waves). Good luck and thanks for watching!
There is no commercial harvest for them so you will not see them on a menu. The flavor is likke calamari-clam. It is a little more roasted in flavor than abs.
Love your channel in an ocean guy since I was four years old currently 64 is owl limpets I personally love to grind them in hand, grinder and mozzarella cheese, green onions, fresh garlic, some diced up bell peppers, wrapped him in a wonton wrapper deep fry them and dip them in a plum sauce. You only need seven or eight it goes a long way as per your earlier comment that when you don’t take more than you need thank you again for your channel.
Sounds delicious!
Thankyou professor! I'm a Waterman who loves seafood and a retired coast guard licensed captain who also has seen major regression in seafood population my niece is a young marine biologist and we would like to see a great return of many species you just dont see anymore ! Keep up the great work brother!
Hawaiians have been eating limpets for hundreds of years. They call them 'opihi. Usually raw with rock salt, and seaweed. Some people bake or grill the larger ones since they are too big, they are quartered and eaten. It's such a delicacy that it's been illegal to gather the smaller ones, but there are people that gather them and sell by the gallon glass jar for over $500 a gallon. It's so overfished that there aren't any available for Hawaiian Luaus.
Thanks for sharing! Overfishing is a huge problem around the world. Unfortunately in island ecosystems there is even greater risk as there is a limited coastline to harvest. I really wish people felt more comfortable reporting poachers who do not care for the resources that the rest of us appreciate and respect! In CA if you see illegal harvesting you can always make an anonymous call to 1-888-334-2258.
Over fished is exactly what the Catch and Cook California guy was talking about. Back then, Opihi were huge and plentiful at the fisherman's markets. Now not only is it hit or miss with the supply, they're tiny and more expensive.
Didn't ever hear of a limpet until today. Probably won't ever try but nice to know. Appreciate the education. ♥️👍
Thanks for the new reading material and recipe, Doc!
Came here from Fisherman's life. Loving the videos. 🌻🌷🍀
Love your channel and your compassionate attitude. More those like you.
Thank you!
Very cool, I need to look for that book. I miss those abalone days... camping dinners with the sound of abs being tenderized on camp tables all around. 😊
Greetings from Redondo Beach 🇺🇸🇺🇸Nice video and very informative🌷🌷Abalones are expensive delicacies🌷🌷Good to hear you letting people know the effect of over harvesting these gifts from the ocean.🥰
Hello! Thanks for watching! Remember that these are not abalone but limpets (totally different family and species). It is legal to harvest limpets in CA but it is illegal to harvest abalone in CA.
It is very similar with abalone and thanks for the helpful information
Great stuff. Thanks for talking sustainability and responsibility.
Such a great passage from the book! I haven't actually picked up a copy myself, but going to now! I love limpets, looked like a super tasty recipe.
Wow! You can hold your chopsticks so well and it's the correct way. I have watched so many Asian food bloggers whether they live in China or Asia young or old, they have problems holding the chopsticks. When you don't hold it correctly, it's difficult to pick up the food. I am with you 100 %, we need to respect nature . If we don't, there will be nothing left for the next generation.
Thanks! Honestly I am always a bit self conscious about my chopsticks skills so I appreciate the feedback.
9:26 You make that look so good that you almost make a crippled guy want to crawl down over the rocks to try to get some
Thanks Kevin for sharing your knowledge!
I appreciate the information tou give. Much love!
Just stumbled onto your channel Kevin -- Great work, and great advice!
Stoked that you found me. Thanks for the positive feedback!
Love abalone… used to dive for them in Santa Barbara back when it was legal and pan fry them with butter and garlic. Don’t think I ever had limpit, definitely not from California, didn’t even know they existed
Thank you for this educational video. You’re a cool dude.
Thanks!
New subscriber. Wanted to say I really enjoyed this video from start to finish. Very informative.
Thanks so much!
Really cool vid, Seaside Carer !! Love your recipe & the frugal attitude you so kindly teach. Hola from Barcelona, bro. 🌿💙 🧜♂️
As an undergrad I used to sort shell midden material from an archaeological excavation in Alaska (the excavation was in Alaska, not me). I have seen for myself that the archaeological record shows that precontact people ate limpets, they also at chiton. There are tons of limpet and chiton shells in prehistoric shell middens.
Thanks for the great video and special thanks for your great, clear message about conservation!
I love how you are cooking with chopsticks. Thanks for the video! Nice catch! I love seaweed salad
Lol Diane rubbed off on me I guess
@@catchncookcalifornia1574 I am from San Francisco, now in San Diego. But always wanted to cultivate seaweed for sustainability
Hi Kevin, it was so nice to meet you at the fishermen’s life event. Continue all the hard work you do. Thanks you Mia
Likewise! And thank you for the support!
Love how you educate us. My kids and i enjoy watching amd learning
I love hearing that!
Dr Kevin.. thank you for explaining everything. I'm gonna have to get that book.
Limpid looked so good!! Have a great time at the street fair tomorrow.
Your video beautifully captures the adventure of coastal foraging in San Francisco. The joy and skill in catching and cooking limpets are evident, making it an inspiring and educational experience for viewers.
And I am Floating Village Life
opihi in hawaii, yellow belly's. can even use a putty knife. need to make sure what type and take only what u need (keeping a limit and under legal number). just marinate and throw on the bbq grill. yummmmm
One more of the many more things to harvest. Thanks for sharing once again you hit a wonderful species to cook up-
so stoked to stumble upon your channel. I'm a novice forager looking for tips and advice. I picked up that book in a little store in Fort Bragg. It's super informative, very well written and a fun read. Looking forward to more of your vids!
So stoked that you are getting into it and that you found my channel! That book is pure gold!
Hey Kevin,
Enjoy the Fisherman Life fair!
Blessings,
K.T.
As a constant beachcomber, I've never seen limpets this size before. Intriquing to say the least.
What a great episode. I love the limpets! Excited to go for these! Also excited for your merch.
Thanks! Lol the T-Shirts that I ordered for the street fair ended up showing up at my doorstep after the street fair was over due to a shipping issue! I will add merch to my website soon though! I appreciate your support!
so awesome how you include the regs for different parts of cal. coming from socal! 🤙🏼
Sustainably caught seafood is the way to go. I'm not in California, but if I was, I'd like to try that. It does look good. Cheers! 👍🏻👍🏻✌️
Sustainable? Uh. Wait till there are 100 of people hammering the same spot everyday. It will be no more. An example is the horseneck calm sites...
That is why Dr. Kevin always points out how to maintain the environment, do not take too much for personal use and forage in multiple spots@kito1san
@@barbarasmith9809 Exactly. We all can do our part to keep seafood sustainable for future generations to enjoy. Cheers! ✌️
@@kito1sanno lie. Ppl will be bringing out the entire family to get extra limits...sustainable fishermen and foragers are the tiny minority these days here in CA. Greed rules.
YESSS please get Kirk Lombard on here! Sea Foragers guide is THE ULTIMATE coastal foraging guide and got me into it in the first place (along with your channel 😅).
I will give him a call today. He is a great guy!
I love your ethics man I subscribed 👍
Much appreciated!
Bruh!!! That Opihi looking very meaty and Ono🤙❤️😎😋🤤 better looking than the ones we get here in Hawai'i.
thank you for sustainably foraging!!
Cool video you make the limpets look like pretty good eating lol
Awesome video Kevin! Love hearing the mentality of conservation preached!!
I love foraging out in the ocean too! I hope we can somehow go to the beach together~ Guia Starks.
Just found your wonderful channel. We know kirk and we fish here too. Thank you!
Thanks for watching! Thats great!
Tons of these little guys in Dana point harbor
love your stuff man. keep it up. ill defiantly be watching
Funniest taste test reactions for sure! 😅
Those look delicious Kevin!
I bought that book you recommended.
another great vid!
i just had my first limpet on the fourth. i thought they were abalone. we took like 23 for 6 people but we also took some mussels. They were fantastic!
I am glad that you enjoyed the limpets but please know that abalone harvest in CA is totally illegal. Did you mean that the limpets tasted like abalone? Also, please be warned that mussels are in quarantine in the summer months in CA and can kill you if eaten during the warmer months! For more info on shellfish toxins please call the Biotoxin Info Hotline Maintained by the California Dept. of Public Health. It is a pre-recorded message 800-553-4133
You can also make wontons out of these things, like wonton abalone. Look it up.
That makes sense but it would take way too many for the resource to remain sustainable.
I never eat one but seems good and thank you you let us know that they are like cows
Very cool. Thank you.
Keep the old ways alive! 🤙
So cool!
Yay!! Hope tonsee you tomorrow will grab a stitcker
Man those are some big limpets!
Very nice Video!
Hmmmm good food, one day you invite me and I will eat the seafood that you catch !
Awesome video, just earn yourself a subscriber ❤ looking forward for more content 😌
Right on!
Hey Dude! This video was awesome, could you recommend a foraging book for the southern coast of California?
Honestly, the Sea Foragers Guide to Northern CA translates very well to SoCal as well. I think it is a great resource for the whole coast!
I do miss gathering food from the cost.
I also miss Kurt's Blog.
Great vid as always! The seaweed salad looks fantastic. Do you have a video specifically on harvesting and making that particular salad?
Thanks! Coming soon!
Looks soo yummie ❤❤❤
Your videos make me wish I liked see food
I grew up in a coastal town in japan and have ate it but only a couple of time. In Japan people do not eat it but only some fishermen do in some area. limpets does not make large population and I think that is the reason it has never been a major food.
sick video brother
Thrilling
I am new…ty Dr Science Food Man👍🏻
Welocome! And thanks for checking out the vids!
Limpets are delicious 🙂
Just found out about you from the fisherman’s life market, I’m enjoying your videos and appreciate the teachings on sustainability!
I am very happy that we were able to connect! Thanks for watching!
That is some large limpets.
Let’s all go and do everything everywhere
7:18 dude is using the chopsticks PROPERLY!
How far north do owl limpets go?
I live in Del Norte the last county in CA I have been foraging my whole life I just don't remember ever seeing any limpits that large here?
Thanks for the mini course on limpets. They are amazing little creatures. Do they sell limpets commercially?
I live in San Diego and the foraging doesn’t seem as abundantly available. Many of the bigger coves/tide pools down here are protected as part of a city or state park.
As far as I know there is no commercially available limpet market in CA. It would not be sustainable to harvest to sell but an aquaculture operation is an interesting idea. That being said these can take 20+ years to grow so I am not sure that people would do it. Try far out on jetties and breakwalls but be careful. Also, as you said there is very limited reef foraging opportunities down there if you are not diving so if you find a spot, keep it quiet.
@@catchncookcalifornia1574
Yes, jetties can be slippery & dangerous…thanks for the advice!
Maybe you can start an aquaculture operation (in your spare time, lol).
Right on
I'm wondering, how do you distinguish a shell from a naturally deceased limpit from one that was harvested by an indigenous person? Love this kind of content.
Your looking for scratch marks from tools, burn marks or shell mounds, ancient dumps
Great question! Typically we archaeologists would survey and area, test and excavate as part of a construction project (a highway expansion is a common example) in a spot of high sensitivity. When we encounter clear examples of a cultural site (stone tools, dense shell accumulations, animal bone, ash, charcoal, etc.) it is clear that people used this area for some time. Shells recovered from such contexts are not always burned, but sometimes, but in general their close proximity to other items like stone tools that are clearly not naturally modified starts to tell the story of anthropogenic processes and deposition. We also work very closely with our local tribal representatives, many of whom know where the sites of there ancestors are located. In such cases, purely based on the principal of association any marine shell found in a tighly clustered area with other items of undoubtable cultureal association would be considered ecofacts leftover from Indigenous subsistence practices. If any of the information that I discuss in regards to archaeology is of interest, please remember that arechaeological/cultural sites are non-renewable resources (once they are gone, they are gone forever) so if you encounter such a site, please leave it alone to help preserve these incredible and irreplaceble remenants of the past. Thanks for watching and for the insightful question
@catchncookcalifornia1574 Thank you Dr. Kevin, for the thorough explanation. History, whether natural or anthropological, has always fascinated me. I don't collect items except those which I can legally purchase, which is indirectly removing them, I suppose 🤔.
It was a pleasure to meet you at the FL Street Fair. I look forward to getting out there with you on a Mushrooms ID course.
I can use it for baits
I like abalone l will try it lumped.
noice!!
Do you think we will see Abalone season come back in our life time? Man i miss those days
Nope. They are still being poached hard. The low tide pirates are getting them at night. There are plenty of them to eat in SF and SJ restaurants, as they are the main buyers of said abalone.
Unfortunately, until the sunflower star returns to provide balence to the sea urchin barrens the kelp forests are nearly gone on the North Coast so I do not think they will reopen it anytime soon. In the meantime, eat as much sea urchin as you can!
Hey Kevin do you know if these are safe to harvest year round? Just wondering if red tide will have an effect on them. They look fantastic.
They are grazers not filter-feeders so yes, they are safe year round.
Well since Abalone is closed I guess I can try one of these limpets 😂
SoCal wavy turban snail is another tasty one!
Do u have a vid making ur “seaweed salad?”
Not yet but I will post one soon!
I became allergic to abalone when I was around 12 years old, so even though I really want to try limpits, I've been too scared to try them. Do you know how closely the two are related?
They are close cousins so I would not recommend it if you have an allergy. Sorry to hear that!
Clearly, these Owl Limpets aren't closely related to the species we commonly see on coastal rocks here in the UK. Some years ago, a well known survival expert teamed up with a university professor to make a TV series investigating what kinds of foods our ancestors in the stone Age would have foraged for. As the UK has a lot of coastline, which included sand dune complexes and coastal wetlands as well as different kinds of beaches, it was well known that Ancient Britons did forage for a lot of food there. As well as checking out various plants, the survival expert and the professor collected a lot of shellfish including common limpets, which they cooked by putting them in the hot ashes of a driftwood fire.
I can't recall now if the flavour of the limpets was mentioned, but the texture certainly was, with it being likened to a 'pencil eraser'. Perhaps the method of cooking didn't help the texture any. I do know one thing, though: if I'm ever forced to forage on the coast for my dinner, I'm going to give our common limpets a very wide berth!
That was likely Ray Mears, one of the most respected bushcrafters on the scene. Method of prep is everything with limpets. But yes, that was a different species.
Can you suggest any books on historic foraging of indigenous peoples on the west coast/pacific northwest?
I will have to think about it. "Indian Fishing" by Hillary Stewart is a pretty cool book based on the material culture of the region though.
I just watched three Japanese guys snorkeling and they used a knife to take abalone off. They did have their measure sticks and only took ones that were over the measurement.
If that was in CA, please know that taking abalone in California is absolutely illegal! Even when it was legal (years ago) using a knife to harvest them was illegal. If you see that in the future please report them to the California Department of Fish and Wildlife. Those people were poaching!
Holy audio levels
is there a foragers guide for southern California? or is generally the species the same?
Not that I know of but yes, Kirk's book showcases most of the species down there as well
Where in SF would I be able to find these?
DO I need to call the biotoxin hotline to know if these limpets are safe to eat? Thanks Kevin for the video.
Nope. They are safe to consume year-round as they consume micro algae (like small seaweed) instead of filter feeding on planktons that may cause shelldfish poisoning.
Can you eat the guts or make a sauce with the gut by chopping it and mixing it with soy and ponzu?
Yes the gut is edible and often eaten in Hawaii. I have never tried making a sauce from the gut. Good idea! Please report back if you try it!
🙌
So, why did you slice the edges of the limpet? I was waiting on the explanation in the video, but it never came.
Good question, the rim tightens while frying which creates a bowl-shape otherwise. This bowl holds oil and therefore makes the end product a bit greasy.
is the abalone season close couple years arealdy. it open again?
Abalone season is still closed and will likely remain closed for years until the sea urchin populations are under control. The mollusks in this video are limpets
The guts make good surf bait or Crab snare bait
I never thought to try it but thanks for the tip!
@@catchncookcalifornia1574 your channel is very informative and relaxing thanks
Would this type and foraging and cooking apply to the Giant Keyhole Limpets?
Giant keyhole limpets are one of my favorites as well! I tried this method of prep years ago with no luck. The more that I pounded it the tougher it seemed to be. Then I read that some folks do not pound M. crenulata, they just slice about 1/8" thick, dust in flour, salt and pepper and quickly fry. I was skeptical but then I tried it. Super tasty with a calamari texture! I did a full vid on it with giant wavy turban snails in a dive light review + catch and cook vid as part of my "How to Freedive Spearfish CA" series.
Hi Kevin, where in SF specifically did you go? I live out here and have been getting into foraging more but not sure of the places to go. Thanks!
Half of the fun of foraging is scouting new areas to find wild foods. I make it a point not to discuss specific locations on these videos and in the comments to safeguard the sustainability of spots. 99% of the folks watching this and reading these comments are ethical and respectful of the resource but all it takes is that 1% who are unethical people with poacher-mentality to read our exchange and there goes your favorite spot. Look for bedrock points at low tide (negative tides) and very low swell (to keep from getting swept off by sneaker waves). Good luck and thanks for watching!
Do they taste like abalone? I live in California and I’ve never seen them on a menu. I was under the impression they didn’t get that large.
There is no commercial harvest for them so you will not see them on a menu. The flavor is likke calamari-clam. It is a little more roasted in flavor than abs.