seafood

Red Abalone

A premium Sushi and Sashimi experience.

Mild, Buttery, Firm, Toothsome

Red Abalone are 3-4 inches in width and contain about 6 pieces per pound in shell. The meat can be relaxed by cleaning the Abalone down to the "Foot". Place the meat onto a cutting board and gently pound until the meat is tender. For Sashimi, slice across the grain for the perfect bite. This is a "Fine Dining" Phenom. Give your team a chance to work with a stellar Red Abalone. Sashimi, Ceviche, Stir fry, Sous Vide

Quick Facts

Commonly Known As:
Awabi, Sea Ears, Venus' Ears.

  • Species Name

    Sushi

  • Latin Name

    Haliotis rufescens

  • Origin

    Pacific, California & Baja Penninsula

  • Harvest Method

    Hand Cultivated

  • Range & Habitat

    Southern Pacific & Hawaii

  • Producer

    Baja Peninsula Fleet

Seasonality
Spring
Summer
Fall
Winter
Year Round

Range & Habitat

about the fishery

Baja Peninsula Fleet

From small fishing villages along the northern part of the Baja Peninsula, Day Boat Fishermen set out in small Wooden Pangas for a day of hand lining and scallop diving. The honor of tradition and familial unity are drivers in this amazing Day Boat program. 

Fishermen - The Quintero Family, Ortega Cruz, Elmar King, Paisa Ocegueda

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