When I lived in California, Red Abalone. Not the little farm raised critters or the overpriced Mexican Black Abalone you get in restaurants. Fresh Reds from Northern California.
Fresh - Cooked whole. Beat it with a 2x4 a dozen times, score it, put it in foil with garlic and butter and throw on the grille. Melts in your mouth.
Fresh or Frozen – Deep fried. Slice, pound, dip in flour, eggs and milk then bread crumbs. Deep fry for less than 45 seconds. (proper pounding is the key here)
Also have to mention Albacore grilled on the boat within minutes of being caught. Cut in 2 inch cubes, wrap in a slice a bacon and cook for a couple minutes each side.
