Make the most of your visit to Guernsey
Ormers look similar to an oyster and have a unique mild molluscan flavour. The traditional way to cook them is in a casserole, although some suggest dipping thin slices into a bowl of steaming stock, or simply frying them gently.
For these (some may say) ugly but delectably delicious sea snails – known elsewhere in the world as abalone - are as ingrained in our culinary heritage as cream teas and bean jars. But unlike other Guernsey favourites, the marvellous molluscs have strict rules and regulations surrounding the how and when they can be plucked and consumed, and you won’t readily find them at Island eateries.
Ormers can only be collected on a handful of dates between January and April. Ormering dates fall on a full moon, new moon and the two days following those days - just 24 days a season! Ormering tides for 2017 can be found here
The minimum size for retaining ormers is 8 centimetres, and those collecting them from the rocks will carry a measuring device and an almanac of dates and tides, as penalties are severe.
These clingy molluscs may be prized from rocks with an ormering hook and collected in traditional net bags. Ormering can require wading out knee-deep in water, searching rocks at low tide, but regulations state you must not go in deeper than your shoulders. Diving or searching for ormers with aid of a boat or dinghy is strictly prohibited.
Some ormer facts
The Guernsey ormer casserole recipe has been around since at least 1673
Traditional ormering garments should be wellies, trousers and a 'Guernsey', accompanied by an ormering hook, and a container for the catches
Prior to the 1990s Islanders could only fish them when there was an 'R' in the month
The ormer’s chief means of protection is its ability to stick to a rock with amazing firmness, so that it has to be caught off guard to be easily removed
In California they are called abalone, in New Zealand paua, in South Africa perlemoen and in Japan awabi
When tides are right for collecting ormers, there is lively trade in the local marketplace.
Due to the regulations of how many ormers you can collect and the fact you can’t store or freeze them, you don’t tend to find them in any restaurants.
If you’re really lucky you may find yourself in the right place at the right time – after the last ormering tide my local pub had a few up for grabs in that night’s fish draw. Perfect to take home and cook for your tea - you can find a recipe here!
2017 Ormering Tides can be found here!