World Championship Abalone Cook Off

Recently we attended an event in Fort Bragg with the Mendocino Area Parks Association for the opening of abalone sport diving season. We had a group of 100 ab divers, chefs and participants in the world championship abalone cook off held every year during the Fall. Representatives from the California Department of Fish and Game were also present to explain the new regulations for abalone sport diving this season.

As a part of the gathering, we did a comparison of wild vs farm raised. It was a fair assessment given that each preparation was from fresh abalone. There were comparisons of abalone ceviche, grilled abalone steaks, and pan sautéed abalone steaks. The consensus; our abalone was more tender than the wild. Some preparations it was difficult to tell the difference. Although one recurring comment; too bad they are smaller than the wild; less meat per shell and more prep work as compared to one or two large wild caught.

Overall, farmed abalone got great reviews from this tough crowd of hardcore abalone divers!

We’ve been invited back in October for the world championship abalone cook off!

For more information about this event, click here:

Comments are closed.