Locally raised
ABALONE
enchanting
chefs and
diners
BY SUSAN HATHAWAY
ONCE SO COMMON IN CALIFORNIA that it could be collected at low tide, red
abalone—the tastiest member of the species—is now considered a luxury
ingredient not seen on many menus but beloved by those lucky enough to
have tried it. Rich, subtle, creamy, with a whisper of ocean flavor, the meat
of this giant sea snail is different from most other seafood. Deliciously so.
62 South Bay Accent
FOOD PHOTOGRAPHY / CHRIS S CHMAUCH
