Abalone is one of the finest dishes of French gastronomy. It is rare, its fishing is very controlled, it is cooked for exceptional moments..
A balone is caught one by one in diving. Due to the fishing fees only professional divers who have had a fishing license are allowed to fish abalone. Therefore, the quantities captured are limited in relation to the demand, which explains the rather high price..
Origin
|
Bretagna - Francia |
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Season
|
October-April |
Packaging
|
1 KG (6/7 pezzi) |