Haven’t had a line in the water lately, but....

[ProfessorLongArms]

Been bringing em in west of Santa Monica!

I’ve mostly been Freediving off of a modified body board with a polespear.
Getting ready to start ranging in the scupper pro and bringing a live bait rig with me.... especially when WSB season hits in the winter.

It’s been really awesome to find more foraging in the shallows.
So much good uni and scallops out there I’d you know where to look.

[FullFlavorPike]

Is that a wavy turban snail above your stringer?

I've tried eating them once or twice, but never found a tasty way to go about it.

[Sabrien4]

Looks Great

[DanaPT]

A lot of vittles there. How does one prepare the Uni?

[ProfessorLongArms]

On the snail, tbh, I’m not sure I’d go again... wanted to try them and whelks since they’re everywhere. Too rubbery for my taste.

On uni, they can be kinda tricky... basically you are eating the reproductive organs... 5 big orange strips.... you cut out the beak, cut with scissors in opposite directions from the hole, and pry apart with two spoons to crack open... then you just scoop with a spoon... separating the black is like separating eggs only a bit more finicky. I put them in a salty ice bath, then paper towel dry into a bowl covered with Saran Wrap in the fridge... keeps for a couple of days.

You can eat raw... kinda like butter with an ocean taste... my top 3 fav sushi.

The trick is finding good ones... sometimes they’ll not yield a ton... better ones yield a lot. Pictured is an ideal size... finger thick and firm.
Also don’t mess with the little purples. (Though I do love to smash them up to attract Goats) You want big red/dark/maroon ones. I hear if they have a shell/rock/piece of kelp hitch hiking on their back they’re more likely to yield.

If you’re not into sushi, just smash in with butter and toss in pasta. Best pasta I’ve ever had

[Mr. NiceGuy]

I think you are an Artist and a Hedonist, and perhaps a Bohemian