192 DESCRIPTION OF IMPORTANT FISHERIES AND THEIR PRODUCTS 



line of bubbles as the diver moves about. To protect the abalones during 

 the spawning season, fishing is prohibited from January 15 to March 15 

 in California which is the principal producing area. 



Processing. As a fresh product, the abalone is considered a rare deli- 

 cacy. The large central muscle, which is also the foot of the organism, 

 is cut from the visceral mass and then cut into slices which may be used 

 as steaks or minced for chowder. When used as steaks, the slices are 

 pounded to produce a more tender texture. The juice is retained for use 

 in soups and bouillon. For the oriental trade the muscle as well as other 

 parts of the flesh are used as a dried product. The meats are first brined, 

 precooked, and dried in the sun four or five days. They are then regathered 

 and given a final cook, smoked, and again dried for about six weeks. This 

 process reduces the original weight by about 90 per cent. The resulting 

 hard, brown product may be sliced and crumbled for use in soups and 

 other dishes. Abalones for drying and canning purposes are imported 

 from Mexico as California law restricts locally-caught abalones to the 

 fresh market. The steam-canned product may be either minced or diced. 



By-Products. The beautiful shells have a considerable commercial 

 value. Large numbers are sold as souvenirs. The mother-of-pearl lining 

 of the shell is used for buttons, ornamental handles, and for inlay purposes. 

 Pearls have been found in abalones. 



Importance of the Industry. In 1959 the fishery had a production of 

 912,000 pounds and a value of $497,000 in the United States. 



LITERATURE CITED 



1. Lee, Charles, and Sanford, F. B,, Com. Fisheries Rev., 24, No. 4, 1(1962). 



2. Powers, E. A., Fishery Statistics of the United States — 1959. Washington, U.S. 



Fish and Wildlife Service Statistical Digest 51 (1961). 



