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Abalone used to be California’s special heritage. This is how we found them — and lost them.  https://www.latimes.com/projects/california-abalone-species-recovery/ 

Early 1900s: German restaurateur “Pop” Ernest Doelter took a red abalone, tenderized it, ran it through an egg wash, added cracker crumbs and cooked it in butter.

Sweet and salty with the slightest crunch, abalone steaks became a seafood sensation.  https://www.latimes.com/projects/california-abalone-species-recovery/ 

Millions of pounds were harvested by commercial fishermen, and diving for abalone became a favorite pastime.
Then divers went after species in deeper water. In time, more than 99% of the once-plentiful white abalone vanished.

Even with years of caps and restrictions, California abalone have not recovered their earlier numbers, writes @RosannaXia.
But scientists haven’t given up trying to save them.  https://www.latimes.com/projects/california-abalone-species-recovery/ 

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