I work at Bouchee restaurant, and just read the previously written article about our use of the Monterey Red Abalone.
We do in fact buy our Red Abalone live from a farm located underneath the fisherman's pier in Monterey.
The farm is very well run, and every day except Sunday, we recieve our daily supply of Farmed Red Abalone.
They are sold to us in bags, which inside contains a foam sheet soaked in seawater, the Abalone, and then filled to capacity with pure oxygen which keeps the Abalone alive until use.
When a guest orders the Abalone, we remove the live Abalone from the bag, "shuck" it, remove the organs, and then slice the flesh and lightly tenderize it with a special "hammer".
I do apologize for anything misleading about the title of this or any other dishes.
Our chef Walter Manzke, takes pride, as we do, in serving the freshest local ingredients, which is why the dish is listed as Monterey Red Abalone.
Of further interest, the Monterey Abalone Company has a website, which I believe is;
.but please don't quote me on that.
I hope this information is helpful, and should anyone have any further questions about this or any other current Bouchee dishes, feel free to contact us at;
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