ABALONE SAUSAGE FROM ISLA DE CEDROS

Abalone Sausage is originally from Isla de Cedros. Between the years 1945 and 1965, inhabitants from this island of fishermen in its majority, they made a living by capturing and packing lobster and abalone. At that time, all the goods were ship received and whenever there was a delay of any kind, the only available meal was lobster and abalone. This caused to the fishermen to create a variety of meals based on these ingredients and fish; electrical power service was not continuous and there was electrical power only when the generator was working, so by preparing abalone sausage, its preservation was easily achieved, since due to its high amount of vinegar contained this did not need to be refrigerated.

That is how the abalone sausage preparation originated, along with the rest of its varieties, such as cocktail, fillet, dried, chowder, patté, salad accompanied by lobster, tortilla chips and others.

Currently, this dish is prepared in very few places, due to the difficulty of achieving the abalone cut, since its catch is restricted by the numbers ban program and it is a seasonal product. You may taste this exquisite mollusk during the season of catch (December to June), in some restaurants of the city of Ensenada and Isla de Cedros, of course.