The Mendonoma Coast is famous for its abalone, a succulent mollusk which populates the intertidal zone between sea and land.

   While abalone is relatively plentiful along the coast, new limits have been imposed, to allow the abalone to reproduce and sustain the fishery.

   The daily bag and possession limit is three red abalone, and no one will be able to take more than 30 red abalone during a calendar year.  Regulations include a 7-inch minimum size limit, measured along the longest shell diameter, and possession of a fixed measuring device.

   Every year, abalone poachers learned to their chagrin that Fish and Game wardens are pretty savvy and sharp-eyed when it comes to protecting this important resource.

   Abalone may be taken only for recreational purposes, north of a line drown west magnetic from the center of the mouth of San Francisco Bay during April, May, June, August, September, October and November.  The month of July is closed, and the take of abalone is not allowed commercially anywhere in California.

   An abalone punch card is required for each licensed abalone fisherman.  the punch card is waterproof paper to make the cards more durable in wet conditions.  Persons must, immediately upon taking and/or bringing ashore an abalone, punch a hole in the report card in one of the designated locations and record with indelible ink, the date, time, and location in the spaces provided adjacent to the punch.  The holes do not need to be large; some people use safety pins to punch holes.

   Abalone fishermen are required to return the punch card to the Department of Fish and Game (DFG) by the end of January each year.  Data from previous year's cards are entered into a database and will be analyzed for fishery information such as total take, average take, and take per county.  The accuracy of the analysis depends upon the number of cards returned.  The previous season's data is available on the DFG website at the end of summer.

   It is important that all cards are returned whether any abalone are taken or not.

   Sport divers are prohibited from using scuba or other surface supplied air equipment to catch abalone and cannot possess abalone aboard any boat, vessel, or floating device in the water containing scuba or surface supplied air.  Abalone and scuba gear may be transported together on land.  Divers working from boats, kayaks, float tubes or other floating devices who wish to use scuba equipment to spear fish or harvest sea urchins, rock scallops or cabs need to make a separate trip.

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Stalking the Wily Abalone...

   Abaloneing can be fun, in a wet and cold sort of way, but it is very important to be informed and follow all the rules set by the Department of Fish and Game.  Here are a few pointers on abaloneing.

>>>Have a valid fishing license bearing an abalone stamp in plain view on your person at all times when fishing for abalone.  (Waterproof holders for licenses are available where licenses are sold.)  Abalone fishermen must also have a DFG punch card and record their take as soon as they bring it ashore.

>>>Use a 7" measuring bar to insure the abalone is of legal size.

>>>Use the proper tool, such as an abalone iron to remove abalone from the rocks.  Improper tools are illegal, can result in killing the abalone immediately and may affect the taste of the meat.

>>>If you are diving for abalone, always dive with a companion and wait for a calm day.  Don't risk your life for a mollusk.

>>>If you are picking abalone, watch for a good minus tide (-1.0 or better) and always beware of sleeper waves (unusually large waves) that can appear anytime.

>>>Don't trespass...there are plenty of legal accesses.

>>>Abalone aren't everywhere--watch for rocky kelp beds.

>>>Take only the legal daily limit!  Every year, wardens arrest people who try to exceed the limit by passing abalone to other people in their party who didn't actually take them.
 

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   Here is a tasty abalone recipe we got from a coast old-timer, the late Ernie Titus,
that makes the work of getting the abalone well worth it!

PATIO BAKED ABALONE
1 whole abalone.
4 T. flour.
1/2 t. salt.
1/2 t. pepper.
1 clove garlic.
1/2 C. cream.
1 strip bacon.

   Pound whole abalone until tender, work in flour, salt and pepper.
Place in heavy foil, allowing enough to be able to fold over, sealing out the air.
Pour cream over fish, add garlic and sliced bacon on top.  Seal foil.
Place on barbecue grill, medium heat, cook for 45 minutes.
Also can be cooked in casserole (without foil).