Santa Barbara Channel use to yield tons of abalone. Overfishing greatly diminished the wild harvest to the point that the industry was shut down to avoid the complete loss of the natural resource.
Red abalone, haliotis refescens, was one of the prime species that was harvested. The red abalone can be found along the west coast of North America from Oregon to Baja California in intertidal zones to water 100 feet deep. Red abalone live on rocky areas with the giant kelp that grows along the coast. They primarily feed on bull kelp and giant kelp. They can grow up to 31 centimeters (12 inches) and are the largest in the world.
Since the late 1970s there has been a mariculture industry that raises abalone either in the sea or more commonly at onshore farms that pump seawater into growing tanks. The trigger mechanism for inducing spawning was discovered at UCSB. Initially, the abalone was raised under contract by AbLab, owned by John McMullen. The intent was to restock the wild abalone to provide a sustainable resource.
In 1981, John came to my kitchen at the Olive Mill Bistro and left samples of the 1-3/4 inch abalone for me to try. I placed it on the menu and it was a tremendous success. I have been cooking the cultured variety ever since. The Cultured Abalone is a local mariculture farm that grown the red abalone as well as experimental halibut. They retail the abalone at the Santa Barbara Fish market, in the harbor area.
The Ty Warner Sea Center is holding a sustainable seafood event later this week and I will be preparing the unique delicacy for the participants. See the recipe below.
Photo Wikipedia
viewed from the anterior end. The
coin is 23 mm (almost 1 inch) across
The abalone is shipped with an absorbent pad and is filled with pure oxygen to preserve freshness.
Live Abalone in the Shell, 3-1/2 Inch
Recipe for Abalone
Ingredients for Abalone Recipe
Reduction for Beurre Blanc Sauce
Prepared Abalone
Cocktail Size Abalone Shells
