Red abalone is a locally raised ingredient that is inspiring chefs around the region.
(Published by South Bay Accent magazine in October, 2017.)
Once so common in California that it could be collected at low tide, red abalone — the tastiest member of the species — is now a luxury ingredient not seen on many menus but beloved by those who have tried it. Rich, subtle, creamy, with a whisper of ocean, the meat of this giant sea snail is different from most other seafood. Deliciously so. Continue reading
Once harvested commercially until few were left in the wild, California red abalone is so delicious that demand is ongoing. Now the farmed abalone available at two Bay Area operations is said to taste even better than the wild kind and is a “best choice” according to the Monterey Bay Aquarium’s Seafood Watch. Find out where to buy it in the Bay Area and learn about its interesting history. Read all about it on KQED’s Bay Area Bites here.