672 MARINE PRODUCTS OF COMMERCE 



creeping foot. Numerous contractile tentacles arise from the fringed epipodial 

 fold around the base of the foot. The gills, alimentary system, kidneys, heart, 

 and blood vessels lie to the left of and behind the columellar muscle and foot. 



Some abalones are taken in shallow water at low tide, but they are more plen- 

 tiful in water of 3 to 11 fathoms. The mollusks creep about on the bottom as they 

 feed on kelp and other seaweeds. If a chisel is slipped quickly under the abalone, 

 it is easily detached; if, however, the diver hesitates and the mollusk contracts its 

 muscular foot, a powerful pressure is exerted and it is exceedingly difficult to 

 pry the shellfish loose. 



Fishing. The Japanese were the most expert abalone fishermen. Wearing diving 

 suits, they went down into deep water and detached the abalones from the 

 rocks by slipping a steel chisel under the expanded foot of the shellfish. The diver 

 then put his catch into a basket let down from the boat from which he fished. 

 When the net or basket had been filled with the shellfish, the diver gave the 

 signal and the abalones were hoisted aboard. The basket was again lowered 

 and the fishing continued. Each diver worked a]:)Out 3 hours at a shift. 



Some expert swimmers work without diving suits in water up to 20 feet in 

 depth. They wear glasses to protect their eyes and put cotton in their ears. These 

 divers are able to stay under water from 1 to 2 minutes and, when fishing on 

 good grounds, bring up an armful of abalones each time. 



American fishermen usually row near the rocks in relatively shallow water and 

 examine the sea-bottom through an instrument, consisting of a short wooden box 

 with a pane of glass in the bottom. This device permits an examination of the sea- 

 bottom without disturbance by surface ripples. When an abalone is found, it is 

 pried off the rocks by means of a chisel fastened to a long pole and raised to the 

 surface. 



A few Chinese fishermen wade in shallow water at low tide and collect in a 

 basket any abalones that they may find. 



Utilization. Fresh. Although properly cooked abalone is one of the most delec- 

 table shellfish, few Americans have ac(|uired a taste for it. It is prepared for cook- 

 ing by being cut from the shell; the visceral mass and mantle fringe are trimmed 

 from the large central muscle, which is then cut transversely into slices. These 

 small steaks may be fried, stewed, or minced and made into chowder. The juice 

 makes an excellent bouillon. 



The laws governing the local abalone fishery in California are very strict; it is 

 not permissible to take out of the state those locally caught. The season is closed 

 to fishing from January 15 to March 15. Commercial operations dealing with 

 imported abalone require an import license, and the sizes are prescribed. Drying 

 and canning the native stock is prohibited; however, considerable quantities of 

 this shellfish are imported from Mexico, and it is permissible to dry and can those 

 imported. 



Dried and Smoked. The dried abalones are prepared chiefly by the Chinese and 

 Japanese inhabitants of California. They remove the abalones from the shells and 

 put them in brine for a few days. This operation removes the mantle fringe 

 and aids in preserving the meat. After washing, the salted abalones are cooked for 

 about half an hour in water just below the boiling point. The oriental workmen 

 transfer the abalones to baskets and carry them to the drying frames where they 

 are spread on shallow trays to dry in the sun. Four or 5 days later the abalones 



