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abalone dishes

j
Jennifer W. Apr 26, 2001 09:38 PM

I love abalone. Have had them fresh, dried, sauteed, in soups and jook... I've had them in Toronto, Vancouver, LA, SF, NYC, Hong Kong, Sydney...

But I admit that I've never had them outside of a Chinese restaurant. Not sure why. Recently, I was at a seafood restaurant on the Central Coast and saw it on the menu-- breaded and in a pear sauce (which I thought sounded very strange for abalone). Since I wasn't sure if it would be good, I didn't want to fork over the $45 to try it.

But now, back in LA, I'm wondering--where are the good, non-Chinese places to try abalone? ARE there even any? How are they prepared??

  1. m
    mc michael Feb 24, 2002 11:34 PM

    But now, back in LA, I'm wondering--where are the good, non-Chinese places to try abalone? ARE there even any? How are they prepared??>>
    Just had some excellent abalone at Cafe Pacifica in the Old Town area of San Diego. They apparently have a farm for cultivating red abalone in Ensenada. Abalone unfortunately have become protected/endangered due to too much catching/poaching by greedy divers. So, now they are expensive and hard to get. The ones I just had were breaded and probably sauteed. Don't want to overcook and make em rubbery.

    1. l
      Leslie Brenner Feb 19, 2002 06:39 PM

      Look for it at a sushi bar, where it's served raw. I've had it most recently at Mori Sushi in West L.A.

      1. s
        Sherry Feb 19, 2002 03:09 PM

        I too love abalone. Closest thing I found lately was on the warf in Morro Bay, CA (can't remember the restaurant name but there aren't that many)it was called scaloni. Tasted very similar. Don't know exactly what it was but it sure tasted good.

        1 Reply
        1. re: Sherry
          m
          mc michael Feb 19, 2002 03:25 PM

          there aren't that many)it was called scaloni. >>
          You can sometimes get very good abalone at the Pacific Dining Car. Not cheap, but very good. Call ahead. Scalone, as I get it, is a combo of scallops and abalone--to make the precious abalone go further.You used to be able to get good abalone at the main dining room at the Mauna Kea on the Big Island. Don't know if that's the case under current management. They would even presnet you some abalone shells in a velvet bag!?

        2. c
          Clay Sep 3, 2001 11:52 PM

          Abalone (Haliotis spp.)is a big snail that otters an people love to eat. Most species along the Califonia coast are now endangered or extinct due to overfishing. But,there's an abalone farm(ranch) at Cayucos that markets little abs at about $60 per pound, wholesale; most go to Asia live I believe. We live nearby and can't purchase them locally. Some restaurants on the central coast may be selling them, and you can probably get small live abs at a good seafood market in LA.

          1. l
            Lisa Bee Apr 30, 2001 08:04 PM

            Many restaurants in CA stopped serving abalone in the 80's - it's a staple of the (possibly still endangered) sea otter diet.

            1. m
              Melanie Wong Apr 26, 2001 10:59 PM

              Abalone jook is the best!

              Sorry, I can't help you with non-Chinese places in LA. But here are a few of the ways I've had it prepared: abalone dore', abalone meuniere, abalone amandine, abalone chowder, abalone fritters (using the tougher edges), coated with cracker crumbs and pan-fried, raw sashimi-style, or dusted with cornstarch and pan-fried in sweet butter with a squeeze of lemon.

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