The green abalone, Haliotis fulgens, is a species of large edible sea snail. It can typically be found off the West Coast from Pt. Conception, California to Bahia Magdalena, Baja California Sur, Mexico.
We make every effort to work with fisheries that are committed to safeguarding fish populations and the marine environment. Our frozen wild abalone meat is harvested from a well-managed fishery in Baja California. Abalone in Baja is not considered overfished and the stock remains stable. California abalone is considered overfished in Southern California, therefore no harvesting is allowed. Only limited sport harvesting is allowed along certain regions of the Northern California coast.
Abalone is very mild in taste and any seasoning should be used sparingly as to not overpower its sweet, delicate flavor. Our frozen abalone meat comes without shells. The frozen steaks are ready to prepare, having been trimmed, sliced, tenderized, vacuum packed and frozen. They do not need to be tenderized further, which will only cause breakage. To thaw frozen abalone meat or steaks, place under cold running water for about 2 minutes, remove from vacuum pack and proceed.
Abalone cooks very quickly and should be served promptly. If many portions are to be cooked, it is advisable to have more than one skillet heated and ready for cooking or the abalone should be cooked to order. Always pre-heat the skillet and cook on high/med high heat. Wipe the skillet clean with a towel between batches if the butter begins to scorch. Serve immediately or place on warming tray for no more than five minutes.
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