With three ormering tides over the next three days, we're looking to collate tips and recipes for everyone to share - starting with the team at A1 Crab Supplies who have explained how to make an ormer casserole.
Tomorrow's tide dips to 2.2m with lows of 1.9 and 1.8 metres across Monday and Tuesday.
The team from A1 Crab Supplies are likely to be donning their waders to collect some of the delicacies with the owners' son 'Little Ted' learning the skill from his dad.
During a recent ormering tide they managed to collect 71 over two days - gifting 52 to people who can't get down to the beach and clamber around the rocks anymore, while keeping the rest for a family feast.
Claire and Bernie Le Gallais gave Express permission to share their posts detailing their haul, their ormer casserole recipe, and stories of how they shared the delicacies with others and even gifted the shells forward after another successful ormering session.
The Le Gallais family enjoyed their 'abalone' - as ormers are sometimes known elsewhere in the world - with mashed potato and some green vegetables.
But it takes some effort to get the ormers from the rock to your plate.
"I’m no chef but I enjoy cooking," said A1 on Facebook before explaining how to remove the ormers from their shells by "taking the guts and mouth out".
Then you have to cover them in water and a little bit of bicarbonate of soda, before rinsing, scrubbing and bashing them until their tenderised.
For a casserole a popular method is to dip them in flour, pan fry them in Guernsey butter and oil before cooking them in gravy.
Other local recipes shared by the BBC include options for cooking ormers with belly pork or streaky bacon.
Tostevin.net shares a casserole recipe that it says has been around since at least 1673.
Some people prefer eating their ormers with bread and butter, instead of potatoes.
Share your tips and recipes below or by emailing email@example.com
Pictured top: Little Ted Le Gallais from A1 Crab Supplies.
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