Fish
Haliotis rufescens
S tier
Haliotis rufescens, the red abalone, is the largest abalone species and historically the pride of the California coast. The foot is broad, pale, and sweet with a clean ocean finish. Wild California recreational and commercial rules have swung with stock health; farmed red abalone now appears more often than wild. Prepare as thin sashimi, pounded steaks, or gentle braises. Respect size limits and closed seasons for any wild product. Shells are treasured for craft but the culinary focus is the foot muscle.
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Characteristics
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History
Indigenous peoples of the California coast harvested red abalone from rocky shores.
Commercial diving and Chinese-American drying industries expanded red abalone trade.
Fishery closures and aquaculture shifted red abalone toward farmed supply.