BY SUSAN HATHAWAY
ONCE SO COMMON IN CALIFORNIA that it could be collected at low tide, red
abalone—the tastiest member of the species—is now considered a luxury
ingredient not seen on many menus but beloved by those lucky enough to
have tried it. Rich, subtle, creamy, with a whisper of ocean flavor, the meat
of this giant sea snail is different from most other seafood. Deliciously so.
62 South Bay Accent
FOOD PHOTOGRAPHY / CHRIS S CHMAUCH