On a recent visit to the beautiful Kona, Hawaii, I had the privilege of touring Big Island Abalone, one of the largest and most renowned abalone farms in the United States. As I stepped into the farm, I was immediately struck by the dedication and meticulous care evident in every aspect of their operation. The farm specializes in cultivating the Japanese ezo variety of abalone, a species celebrated for its tender texture, which is often compared to the delicate consistency of cooked clams or oysters. This visit provided a fascinating glimpse into the intricate and sustainable methods used to produce these premium-quality abalones, revealing a deep commitment to excellence that sets Big Island Abalone apart in the aquaculture industry.
Unique Diet: A fascinating aspect of the Japanese ezo is its red hue, derived from its diet of dulse, a fast-growing, nutrient-rich seaweed. Dulse has a papery texture and provides essential nutrients, contributing to the abalones' distinctive color. They consume a bunch of dulse each day.
Sorting and Shipping: After reaching maturity, the abalones are sorted by hand into various sizes, from small bite-sized to premium (around 120g). A premium abalone can fetch up to $40. Given their location in Hawaii, shipping to the mainland is expedited via FedEx to ensure freshness for restaurants and abalone enthusiasts.
Tasting Experience: We had the opportunity to taste the abalone, both steamed and canned. The steamed abalone was tender and slightly sweet, with the salt seasoning enhancing its flavor. The lightly smoked, canned abalone was equally decadent and delicious.
Conclusion: Visiting Big Island Abalone was an enlightening experience, showcasing the meticulous care and innovative practices involved in cultivating Japanese ezo abalone. From tiny eggs to large, premium-sized abalones, the farm’s dedication to quality and sustainability is truly impressive.