improvements. Fay says the red algae acts
like a high-powered vitamin supplement.
“In the wild, abalone have access
to mixed kelp and algae,” says Fay. “But
they’re more opportunistic feeders, waiting
for food to come along and so wouldn’t have
a consistent diet like we provide here.”
Red algae only grows on the bottom of
the ocean and dragging it up for feed wasn’t
feasible. Instead the team suspended PVC
frames in the water from which the red
seaweed now grows. It needs nothing
more than the water’s nutrients, keeping
production costs down and the environment
happy. But despite the increased size, the
proof waited in the pudding — or in this
case, the chewing. A recent taste test by
a group of restaurateurs, food critics, and
marine biologists in California preferred
the “super abs” by almost four to one. They
cited a more tender texture and enhanced
flavor as the reasons.
A four-year-old abalone looks diminutive compared
to its eight-year-old cousin on the right.
“Under normal conditions it takes
four years to grow a market-ready abalone.
The new method cuts it to two-and-a-half
years, so this is a big deal,” says Graham.
Abalones retail around $24 a pound, live
in the shell. So bigger, better abs may also
pump up profits. — A.D.
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Denver .................................................. Mar. 4-7
Orlando.................................................. Mar. 5-7
Dubai Intl. ........................................... Mar. 9-13
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SPECIALTY SHOWS
San Diego Trawlerfest ........................... Mar. 3-7
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