Abalone have shells, but they are not technically shellfish. They are actually mollusks, more closely related to scallops, sea slugs, octopuses and squid. In some countries they are called sea snails.

Besides their delicious flavor, abalone are known for the beautiful colors of the inside of their shells. Large algae, such as the giant kelp found in Monterey Bay, are the preferred food of abalone, and this is why they grow so well in our local waters. They have many wild predators, including the beloved southern sea otter. 

Culinary Tips: Red Abalone is more closely related to squid and octopus than to muscles or clams, so its flavor is sweet, mild with a tender texture, similar to those species. It can be battered and fried, seared, or gently cooked in butter.

Catch Method: Farm raised

Sustainability: Wild abalone harvest for commercial sale in California is illegal due to dwindling populations. Our abalone offerings are farm raised in closed on-shore systems that minimize waste output and do not interact with the marine environment. 

- MBA Seafood Watch rating: Best Choice

- NOAA Fish Stock Sustainability Index: N/A