Monterey Abalone Company is one of the last commercial red abalone farms in California, operating beneath Monterey’s Municipal Wharf #2 since 1992. They raise California red abalone in suspended ocean cages, feeding them fresh giant kelp harvested from Monterey Bay. A few notable things about them: They’re considered California’s only true “in-ocean” abalone farm, as opposed to tank-based aquaculture. Because California’s wild red abalone fishery remains closed through at least 2036, farmed abalone like theirs is now effectively the only legal California abalone available commercially. Their abalone typically takes about 4 years to reach market size. They supply high-end restaurants and also ship live abalone nationwide overnight. The flavor profile is usually described as mildly sweet, buttery, briny, and very clean — somewhere between scallop, clam, and squid, but firmer. Preparation matters a lot because abalone can become tough if overcooked. Classic Monterey style is: Pound thin to tenderize Light flour or breadcrumb coating Quick sauté in butter or olive oil That schnitzel-style preparation dates back to Monterey’s early 1900s seafood culture. Shelf Life: 3-5 days in refrigerator. Do not freeze. Harvest Location: Monterey, California *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
