Abalone is a mollusc with an edible abductor muscle and a very delicate taste. Large abalone can be very tough and benefit from pounding before cooking. The smaller farmed abalone are much more tender. Samphire, also known as sea asparagus grows wild on sea cliffs and in rocky coastal areas. The succulent young leaves can be stir fried, pickled or used fresh in salads. It is salty to taste.