I have been a proponent of cultured abalone since 1981. Farmed abalone have been marketing first by Ab Lab in Port Hueneme by John McMullen. At that time, 1-1/2 inch abalone, dubbed cocktail abalone, were the only size on the market. Currently there are about four abalone farms in California. My source is The Cultured Abalone in the Santa Barbara/Goleta area.
Marine biologist Dough Bush operates a farm on the Dos Pueblos Ranch. Sizes vary from the cocktail size up to six plus inch specimens. The standard market size is the 3-31/2 inch red abalone. Following is a You Tube link that demonstrates how to prepare the abalone.
If you would like more information, contact myself or the abalone farm. I would be delighted to consult on abalone usage and preparation. 805 568-1896, chef2@aol.com
Tastefully
Chef Michael Hutchings
