[Mark Sleep]

I am going Ormering tomorrow at Les Minquiers. Any tips? I dont even know what one looks like! How do you cook them as well?

 

[Simon L]

Ok i have to admit - no idea what ya talking about ???

 

[Mark Sleep]

Its like a big Oyster apparently...you get them on big tides at low water, only a couple of tides a year you can do it. Its 38ft tmo and have been invited out on a boat across, so going to give it a go.

 

[Tom H 2]

worth a pretty penny they are - not many left Ive heard

 

[Andy Marquis]

They're a mollusc. Like a big limpet sort of.

Looked today, waters bloody freezing, none about where I went though it was fresh turn. Had 2 velvet peelers instead so not a total waste. They are now residing in my tank. Be aware there is a minimum size. 80mm in Guernsey, not sure about Jersey though.

 

[Keith White]

Paul B had some today.

Some nice ones too. Left quite a few smaller ones behind though.

 

[steve mullins]

Ormer

For you guys on the other side of the pond i think the ormers english name is the european green abalone.

 

[Alex Jordan]

Abalone! mmm mmmm weird!

 

[Mark Sleep]

I found 11 in the end. Just about getting some feeling back in the fingers, and waders are now like sieves. In my defence I did have a hefty hangover and did a lot of sitting on rocks. If I went again though I reckon I could double that amount, was getting the hang of it by the end. The Minquiers are stunning.

 

[Sam Lempriere]

How did you eat them in the end Mark?

I got some and bashed them for a while, then dipped them in flour with salt and pepper and fried in butter.

I was surprised how nice they tasted.