When I was younger, I would dive for abalone off of the Santa Barbara Channel Islands

Preparing an abalone steak was a lot of work (for one thing you had to tenderize them with a wooden mallet), but the result was well worth it.

The secret to cooking abalone is to use a scorching hot cast iron skillet, and using a method like you would for Cajun blackened fish, quickly in smoking butter or olive oik.

My brother is a scuba diver and would occaissionally bring home Abalone.  Sliced thin, couple of gentle taps with the steak mallet and into a hot frypan for 30 seconds, no more.  Essence of the ocean. Hmmm Homer Simpson moment!

Simple question,
Simple answer: ALL

But if the OP is going to get real pedantic and demand a specific response, oysters beats EVERYTHING hands down, bar none.

I was invited to an oyster festival some years ago, and weren't these things massive. They were the largest Sydney Rocks I've ever seen. They certainly weren't the Pacific ones, and Oh my father, wasn't that such an exquisite night. I deliberately didn't keep a tally, but it was  .... many. I would have been extremely  if I had of kept count.

Just one more of life's little boxes that has been ticked.

Be safe, well and happy
Lotsa huggs
Catherine

I make the best crab cakes and shrimp cakes ever, along with my tangy sauce and half a dozen skinny, lightly steamed asparagus spears....to die for!

I eat vertually every living thing from the sea, except worms.
My favorites, but most people would not try:
live octopus, sea squirt, sea cucumber, Echiuroidea, and sea weeds (dried laver, sargasso, sea lettuce, etc)

Barbie~~

Quote from: Shantel on March 08, 2012, 10:24:52 AM
I make the best crab cakes and shrimp cakes ever, along with my tangy sauce and half a dozen skinny, lightly steamed asparagus spears....to die for!

Shantel?? You're ON. See you friday night for the taste testing. And keep Saturday ..... and perhap the next week free; in case I challange 

@barbie!!  WOW. The only thing left is the sand at the bottom of the ocean.  Love your selection. Colour me in for Saturday  lunch/dinner. Yum.

Be safe, well and happy
Lotsa huggs
Catherine

Quote from: Catherine Sarah on March 09, 2012, 07:14:19 AM
Shantel?? You're ON. See you friday night for the taste testing. And keep Saturday ..... and perhap the next week free; in case I challange 

My gut feeling is that Catherine Sarah (Ms. Pretty Face) is a foodie! 

playboy, California roll, hargow, shark fin soup, shrimp kabobs, cocktail, shrimp & lobster sauce, lobster, king crab, crab cake, crab claw, lobster tail, fried catfish, talapia, tapioca, salmon, halibut, scallops, etc...

had octopus, calamari, and jellyfish before, too gummy.

not into muscles, clams, or oysters

Quote from: veritatemfurto on March 09, 2012, 12:38:04 PM
playboy, California roll, hargow, shark fin soup, shrimp kabobs, cocktail, shrimp & lobster sauce, lobster, king crab, crab cake, crab claw, lobster tail, fried catfish, talapia, tapioca, salmon, halibut, scallops, etc...
had octopus, calamari, and jellyfish before, too gummy.
not into muscles, clams, or oysters

Good Lawd Mel,
Move over, I'm coming to stay for the next month We are going to eat ourselves stupid. <*Catherine quickly spinning the lazy susan round to grab Mel's oysters*>   Sorry to hear you don't like oysters, muscles and clams. I have some therapy that can help with that.   

See you for lunch.
Huggs
Catherine

Quote from: Catherine Sarah on March 10, 2012, 12:27:42 PM
<*Catherine quickly spinning the lazy susan round to grab Mel's oysters*>   Sorry to hear you don't like oysters, muscles and clams. I have some therapy that can help with that.   

See you for lunch.
Huggs
Catherine

lol you can take the fish farm ones from the rocky mountains too while your at it...  PLEASE LOL