Members dougbeens Posted October 8, 2005 Members Share Posted October 8, 2005 Here's some photos of the shell where those awesome inlays come from... Enjoy! Doug Link to comment Share on other sites More sharing options...
Members guitaristbum Posted October 8, 2005 Members Share Posted October 8, 2005 nasty.... Link to comment Share on other sites More sharing options...
Members Ravelleman Posted October 8, 2005 Members Share Posted October 8, 2005 Cool! I'd always wondered. Link to comment Share on other sites More sharing options...
Members chiro972 Posted October 8, 2005 Members Share Posted October 8, 2005 You used to be able to find those all over the beaches in California. The meat is good eating also (after you pound the crap out of it with a hammer and bread it and fry it). Unfortunately they were way overharvested and are now much more rare. Link to comment Share on other sites More sharing options...
Members metalcore Posted October 8, 2005 Members Share Posted October 8, 2005 The meat from inside an abalone shell? Like shellfish? Wow, I just assumed it was from inside a rock. Abalone, that is. Link to comment Share on other sites More sharing options...
Members BootRoots Posted October 8, 2005 Members Share Posted October 8, 2005 now for pics of real mother-of-toilet-seat...... Link to comment Share on other sites More sharing options...
Members AbbeSauniere Posted October 8, 2005 Members Share Posted October 8, 2005 Originally posted by metalcore The meat from inside an abalone shell? Like shellfish? Wow, I just assumed it was from inside a rock. Abalone, that is. Tough as f**king hell. Boiled Abalone is like shoe leather. Link to comment Share on other sites More sharing options...
Members chiro972 Posted October 8, 2005 Members Share Posted October 8, 2005 Yeah, it's a shellfish. And yes, it is tough. That's why you beat the hell out of it with a hammer to tenderize it. Bread it and fry it and it is very tasty however. Link to comment Share on other sites More sharing options...
Members archiemax Posted October 8, 2005 Members Share Posted October 8, 2005 Used to be able to harvest 'em with a crowbar right off the rocks at So. Cal tide pools--Had to make sure they were at least eight inches long or you were breaking the law. The fish markets at the pier were selling the meat for something like $6 a pound in the days when hamburger was about 29 cents. The meat is basically a huge muscle, which is why you've got to beat the daylights out of 'em, but when you fry 'em up golden brown....nirvana. Link to comment Share on other sites More sharing options...
Members antiwhammy Posted October 8, 2005 Members Share Posted October 8, 2005 In Vancouver, abolones the size of that will cost at least 200 dollars, in Chinese resturants. I've had it a couple times, it's great tasting meat . Chinese delicacy for the kings. Link to comment Share on other sites More sharing options...
Members misterhinkydink Posted October 8, 2005 Members Share Posted October 8, 2005 Originally posted by metalcore The meat from inside an abalone shell? Like shellfish? Wow, I just assumed it was from inside a rock. Abalone, that is. I like it raw. http://catalinaop.com/shellfish.htm#abalone Link to comment Share on other sites More sharing options...
Members Zerohero Posted October 8, 2005 Members Share Posted October 8, 2005 Hehe I use those shells for doorstops, didn't occur to me that non west coast people might not have seen one before. Link to comment Share on other sites More sharing options...
Members guitarcapo Posted October 8, 2005 Members Share Posted October 8, 2005 Live Abalone (w/ shells) - $30.00/lb (1 lb min) :eek: Link to comment Share on other sites More sharing options...
Members FearTheVoices Posted October 8, 2005 Members Share Posted October 8, 2005 never seen one before Link to comment Share on other sites More sharing options...
Members superpoo Posted October 8, 2005 Members Share Posted October 8, 2005 how do they turn that into binding/inlays? Link to comment Share on other sites More sharing options...
Members javaCat Posted October 9, 2005 Members Share Posted October 9, 2005 probably just smash em, and then flatten the peices into a thin layer and cut em. But when i was reading this i thought id look up what the actual animal looks like, gross looking thing if i ever saw one. Second only to the goeduck, that {censored} is scary. Link to comment Share on other sites More sharing options...
Members Bruce Bennett Posted October 9, 2005 Members Share Posted October 9, 2005 Originally posted by superpoo how do they turn that into binding/inlays? First you cut the shell into small square sections. then you cut the sections into thin layers about .050 thick. then you cut the shapes you want to inlay then you rout the wood where you want the inlay to go. Press,glue, sand, finish and presto! beautiful inlays! Pearl inlay costs about 40+ dollars per ounce... abalone can cost a bit more. that sjust to buy the pearl/abalone. Obviously the labor is why inlay work costs so much. Link to comment Share on other sites More sharing options...
Members mj3 Posted October 9, 2005 Members Share Posted October 9, 2005 That actually looks like Paua. I could be wrong. http://www.reijewellery.co.nz/what_is_paua.htm It's in the same family but cheaper to purchase. Used a lot in jewelry. A lot of luthiers are using it these days. Beautiful nonetheless. Link to comment Share on other sites More sharing options...
Members dughaze Posted October 9, 2005 Members Share Posted October 9, 2005 http://www.traderoots.com/www/raw_materials/greenabalone.html Link to comment Share on other sites More sharing options...
Members superpoo Posted October 9, 2005 Members Share Posted October 9, 2005 Originally posted by javaCat probably just smash em, and then flatten the peices into a thin layer and cut em. But when i was reading this i thought id look up what the actual animal looks like, gross looking thing if i ever saw one. Second only to the goeduck, that {censored} is scary. i saw those {censored}in geoduck things at this vietnamese market last night, scared the crap out of me. they look SO gross. Link to comment Share on other sites More sharing options...
Members go cat go Posted October 9, 2005 Members Share Posted October 9, 2005 So I wanted to see what the hell a geoduck was and this is what I found. i may not be able to sleep tonight. Link to comment Share on other sites More sharing options...
Members zenbu Posted October 9, 2005 Members Share Posted October 9, 2005 I`ve been to Tepanyaki restaurants in Japan where the chef prepares the food right in front of you, similar to BeniHana for the North Americans on the site. Last time I went, the chef put live abalonis on the hot steel plate, about one square meter in size I`d guess, and after they stopped trying to get off... they don`t move very quickly even when being cooked to death... he sliced them very thin and they were not too tough that way. I like them better than sea-pineapple. The Japanese eat a lot of food that tries to excape as you eat it. May be cruel but you can`t get any fresher. I`d like to add... I was a guest of my students at the restaurants and it`s just not polite to refuse food they offer you.I thought I`d read abalone shell is usually cut under water to keep the dust down, which is a health hazard...or am I confusing that with something else used in guitar/jewelery making? I have some abalons shells somewhere around here, I got em from a sushi shop here. Link to comment Share on other sites More sharing options...
Members hondro Posted October 9, 2005 Members Share Posted October 9, 2005 Link to comment Share on other sites More sharing options...
Members SuperSlinky Posted October 9, 2005 Members Share Posted October 9, 2005 Oh man i love abalone inays, one of the main reasons i want a deluxe strat What the hell is that thing that looks like a huge wang? Link to comment Share on other sites More sharing options...
Members Gaf-Yag-A-Ton Posted October 9, 2005 Members Share Posted October 9, 2005 I"m not a marine biologist. This is the only shell I'm interested in. (guitarfetish.com) Link to comment Share on other sites More sharing options...
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