Cant say i've ever tried to catch them, or even eaten them. Been planning to try this year (and dive for some crays) but didnt realise it was so soon.

Will be heading out behind Pengo.

You don't even have to dive if you don't want to.

Alot of people just walk out on the shallow reefs.

Can't wait.

I'll be chasing them this year, very tasty. Where can you get the license though - the fisheries website seems to have all the old licenses and I was under the impression they had changed. They still have the umbrella license on there.

You don't have to dive for them, but if you don't you have to share them with all the chumps that don't dive either.

Advice is measure three times before you pull them and don't upgrade. The reason being is that they have no clotting agent and just bleed to death if nicked.

Get into em Bodie, I agree with till mate - nick em and they're cray tucker. They always look big too when your about to burst your lungs out! Good luck man!

Jason

Gotta get a blow up row boat this season. Last season at Carnac, we had just got back on the boat and a 2.5m white swam between the reef and the boat. Not enough nuts to swim to ab reef this year.

For every shark you see .... ten have seen you man!

I always say its the shark you dont see that you gotta worry about.

That's it! Bloody grey suits, you need a wetty that makes you look like a big blowy - nothing eats them do they!

Where do abalone hang out??  i was planning on diving for some though to be honest I haven't seen many around whilst scuba diving so I was assuming they hang out in the shallows?



If this isn't the case and you can get them diving it would be cool to hear from some divers who chase them:)



i usually dive out from mindarie so any tips would be great!

during the season, depending on commitments etc.....

But the 6 week season is too long IMO. If you are any chop at getting them, that 20kg+ of abalone you can take during a season - too much for such a delicate and fragile fishery given there is no real cap on license numbers and it is not overly expensive ($44, its like $2/kg for abalone).

I think you can only take them between 7 and 8 am on Sundays. Places ive seen them, they are everywhere. The ones ive seen diving seem to be bigger than the ones on exposed/shallow reefs. Offshore reefs dont appear to be overfished at all.

Ive caught them on reef ledges from Penguin, Garden & Carnac Island's. Always has previously co incided with opening of cray season so all the pots full of Tuna heads obviously bring the grey suits about.

From my observations it seems to be a pretty well managed fishery. Recruitment numbers are always good for the following year.

Why change it if its not broken and its sustainable?

You are only allowed 20 ab per licence per week. ( i think)

The Northern Subs call me on 93099438 and I will gladly take you to a reasonable spot,I have been getting them for years,and love the taste.jersey

i go every year and the numbers are alway good  and good size but the swim from the boat and back gets the hart rate up lol

You get them down this way around Cape Natto and the 7-8am Sunday times doesn't apply, The west coast zone which covers Perth etc comes as far south as the Busso Jetty then its the Southern Zone which extends from the Busselton Jetty
to the South Australian border.
Abalone fishing is permitted in the Southern Zone all day and the season is open between 1 October, 2009 and 15 May, 2010.

Cheers
Dale

i see - o'well free diving it is:)



I assume your allowed to catch them from your boat right?  I was thinking of anchoring up near the first exposed reef off mindarie, or even trying some exposed reefs up near black rock/alkimos.. anyone tried these areas for abolone?



is there any technique for getting them off the rocks?  i guess a screw driver or something similar would do the trick?

Roe / green and black lipped - have had ém served to me by so called cooking experts and NONE have tasted any good.  I know of areas where there are heaps (not that I will tell anyone - good broodstock I reckon - but you can keep ém off my plate     

Cook them simple sunshine.

Dust abs in flour, shallow fry in good olive oil on a high eat. Watch colour change half way up flesh, flip over and pull out of frypan when colour change just meets in the middle. Serve with cracked pepper and fresh lime juice.

Beautiful!

you have to bash the living hell out of them/ flour curry spice salt and cracked pepper. very hot pan. they taste beautifulll.. but overrated

only ever eaten the green lip down south , i dont think i would even bother with the black, best way to cook is cut thin , tenderise , bread crumbs and then deep fry. very nice to eat but wouldnt ever buy them 

Cook?? Why?

Awabi

went down yesterday arvo and got a flogging for our 20 each. heaps of fun though when theres no swell around. best part is the chick doesnt like em that much so i get more hehe!

Got ours yesterday too Tang. Running around like rock crabs scurrying away from the swell. Got a feed though. Bloody awesome. On the tenderising thing though guys, I have always been a " beat them senseless" but have been shown that ONE hit does the trick. I use a small gympie. ONE firm hit. The taste is abolutely sensational. Apparently it releases and enzyme which releases the muscle.

Cheers Mick

Is it open yet,I always thought that the Roe abbs we get along the Perth coast are off limits until around the 15th November for 6 Sundays (unless closed early) from 0730 till 0830.so if Tangles and Mick have got some over the last days I think you had better keep it to yourselves.The November 15th is a guide only and will very but it is on a Sunday.jersey

Spot on matt

I won't be bothering with abs this season. I'll save my ab collecting for trips back to South Oz and my big greenlip ab spots.
Mind you it's worth a drive along the coast on a nice sunday morning to see the crowds at work.

I have a 2yr old son, so I'm up every day from 6am anyway. Its as good a reason to get out of the house as you need!

I'm with Mick, one good hit, cut thin.

The secret I was shown was to soak in milk in the fidge for a few hours (baking dish is good) then cook fast - milk makes them heaps tender! I only eat the Greeny's too!