Aquafarm to Table

Aquafarm to Table

September 25, 2019 by Monica Schrieber

With abalone populations stressed by environmental factors, commercial harvesting has been banned since 1997 and recreational harvesting until at least 2021, making it harder for fans of the succulent sea snail to find it on local menus. Enter farmed abalone—a highly sustainable delicacy, says Thomas Ebert, a longtime aquafarmer at Davenport's American Abalone Farms. He and son Austin have plunged into the restaurant business with the launch of Pillar Point Fish House. Along with fresh catches from local fishermen, the farmed abalone plays a starring role on the menus in the dining room, raw bar and downstairs seafood market. Discerning diners will want to try the abalone meunière or sashimi. 260 Capistrano Road, Half Moon Bay, 650.560.0268, pillarpointfishhouse.com -Monica Schreiber













Aquafarm to Table

September 25, 2019 by Monica Schrieber

With abalone populations stressed by environmental factors, commercial harvesting has been banned since 1997 and recreational harvesting until at least 2021, making it harder for fans of the succulent sea snail to find it on local menus. Enter farmed abalone—a highly sustainable delicacy, says Thomas Ebert, a longtime aquafarmer at Davenport's American Abalone Farms. He and son Austin have plunged into the restaurant business with the launch of Pillar Point Fish House. Along with fresh catches from local fishermen, the farmed abalone plays a starring role on the menus in the dining room, raw bar and downstairs seafood market. Discerning diners will want to try the abalone meunière or sashimi. 260 Capistrano Road, Half Moon Bay, 650.560.0268, pillarpointfishhouse.com -Monica Schreiber