abalone or abaloning

Abalone (from Spanish Abulón) are medium to very large-sized edible sea snails, marine gastropod mollusks in the family Haliotidae and the genusHaliotis. Common names for abalones also include ear-shells, sea-ears and Venus's-ears, as well as muttonfish or muttonshells in Australia, ormer inJersey and Guernsey, perlemoen in South Africa and pāua in New Zealand.

There is only the one genus in the family Haliotidae, and about four to seven subgenera. The number of species recognized worldwide is about 100.

The shells of abalones have a low and open spiral structure, and are characterized by several open respiratory pores in a row near the shell's outer edge. The thick inner layer of the shell is composed of nacre or mother-of-pearl, which in many species is highly iridescent, giving rise to a range of strong and changeable colors, which make the shells attractive to humans as decorative objects, and as a source of colorful mother-of-pearl.

The flesh (the adductor muscle) of abalones is widely considered to be a desirable food.

Abaloning

Sport harvesting of red abalone is permitted with a California fishing license and an abalone stamp card. New in 2008, the abalone card also comes with a set of 24 tags. Legal-size abalone must be tagged immediately. Abalone may only be taken using breath-hold techniques or shorepicking; scuba diving for abalone is strictly prohibited. Taking of abalone is not permitted south of the mouth of the San Francisco Bay. There is a size minimum of seven inches (178 mm) measured across the shell and a quantity limit of three per day and 24 per year. A person may be in possession of only three abalone at any given time.

Abalone may only be taken from April to November, not including July. Transportation of abalone may only legally occur while the abalone is still attached in the shell. Sale of sport-obtained abalone is illegal, including the shell. Only red abalone may be taken; black, white, pink, and flat abalone are protected by law.