Abalone

Abalones have long been a valuable food source for humans in every area of the world where a species is abundant. The meat of this mollusc is considered a delicacy in certain parts of Latin America (particularly Chile), France, New Zealand, East Asia and Southeast Asia. In the Greater China region and among Overseas Chinese communities, abalone is commonly known as bao yu, and sometimes forms part of a Chinese banquet. In the same way as shark fin soup or bird’s nest soup, abalone is considered a luxury item, and is traditionally reserved for special occasions such as weddings and other celebrations.

As abalone became more popular and less common, the prices adjusted accordingly. In the 1920s, a restaurant-served portion of abalone, about 4 ounces, would cost (in inflation adjusted dollars) about US$7; by 2004, the price had risen to US$75. In the United States, prior to this time, abalone was predominantly eaten, gathered, and prepared by Chinese immigrants. Before that, abalone were collected to be eaten, and used for other purposes by Native American tribes.  By 1900, laws were passed in California to outlaw the taking of abalone above the intertidal zone. This forced the Chinese out of the market and the Japanese perfected diving, with or without gear, to enter the market. Abalone started to become popular in the USA after the Panama–Pacific International Exposition in 1915, which exhibited 365 varieties of fish with cooking demonstrations, and a 1300-seat dining hall. 

In Japan, live and raw abalones are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Salted, fermented abalone entrails are the main component of tottsuru, a local dish from Honshū. Tottsuru is mainly enjoyed with sake. 

In California, abalone meat can be found on pizza, sautéed with caramelized mango, or in steak form dusted with cracker meal and flour.