Abalone is one of the most prized sea delicacies worldwide !
Basic information
Basic information
Abalones have lived along the Pacific Coast of North America for millions of years.
Fossilized shells closely resembling modern abalone have been found in sediments
approximately 100 million years old. In more recent times abalone were important in the
economy of all native peoples who dwelled in California's coastal areas.
Indians were using abalone for food, implements and decoration long before the arrival of
Europeans in North America. The present commercial fishery began in the mid-nineteenth
century, and peaked at an annual harvest of over five million pounds in 1957. Thereafter,
about four million pounds were harvested annually until 1969 when a serious decline began.
The decline has continued and in some places the fishery has disappeared altogether.
Recreational interest in abalone increased when wetsuits, diving equipment, individually
owned boats, and charter dive boats became readily available. Although harvests have
remained high in some areas, particularly in northern California, many other areas are no
longer productive.
The state of the resource today is a cause for concern by many interests, including the
Department of Fish and Game. Commercial demand is high while the supply is decreasing.
Recreational divers often must travel further or search harder for a limit, or a trophy size
abalone. Large areas of once productive habitat have been depleted by a variety of causes.
Nevertheless, California's abalone species still possess an almost legendary mystique.
I have tasted abalone many different way; en Paillote, in Jade sauce, Grilled, Pan Fried,
Abalone Chowder.
But, have you ever taste it traditional style?
I offer nothing fancy, just lightly breaded abalone with Beurre Blanc or light white wine
sauce, with Jasmine rice.
Fossilized shells closely resembling modern abalone have been found in sediments
approximately 100 million years old. In more recent times abalone were important in the
economy of all native peoples who dwelled in California's coastal areas.
Indians were using abalone for food, implements and decoration long before the arrival of
Europeans in North America. The present commercial fishery began in the mid-nineteenth
century, and peaked at an annual harvest of over five million pounds in 1957. Thereafter,
about four million pounds were harvested annually until 1969 when a serious decline began.
The decline has continued and in some places the fishery has disappeared altogether.
Recreational interest in abalone increased when wetsuits, diving equipment, individually
owned boats, and charter dive boats became readily available. Although harvests have
remained high in some areas, particularly in northern California, many other areas are no
longer productive.
The state of the resource today is a cause for concern by many interests, including the
Department of Fish and Game. Commercial demand is high while the supply is decreasing.
Recreational divers often must travel further or search harder for a limit, or a trophy size
abalone. Large areas of once productive habitat have been depleted by a variety of causes.
Nevertheless, California's abalone species still possess an almost legendary mystique.
I have tasted abalone many different way; en Paillote, in Jade sauce, Grilled, Pan Fried,
Abalone Chowder.
But, have you ever taste it traditional style?
I offer nothing fancy, just lightly breaded abalone with Beurre Blanc or light white wine
sauce, with Jasmine rice.
Cheflaszlo works with the highest quality naturally grown abalone from
This legendary seafood delicacy is shipped live in the shell via overnight delivery.
Average 3 inches of shell length, about 6 abalone per pound. American Abalone raises the highest quality naturally
grown California red abalone–an excellent choice for environmentally conscious seafood lovers. The abalone meat
should be removed from the shell the same day they are received. After the meat is removed from the shell, it will
remain fresh in the refrigerator for 4 to 5 days.
The Abalone Farm, Inc.
Giovannis Fresh Fish Market
1001 Front St. Morro Bay, Ca 93442
(805) 772-2123
This legendary seafood delicacy is shipped live in the shell via overnight delivery.
Average 3 inches of shell length, about 6 abalone per pound. American Abalone raises the highest quality naturally
grown California red abalone–an excellent choice for environmentally conscious seafood lovers. The abalone meat
should be removed from the shell the same day they are received. After the meat is removed from the shell, it will
remain fresh in the refrigerator for 4 to 5 days.
The Abalone Farm, Inc.
Giovannis Fresh Fish Market
1001 Front St. Morro Bay, Ca 93442
(805) 772-2123
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