I&J does not harvest abalone from the sea as it is a prized seafood delicacy that needs to be protected and conserved.
The abalone’s cycle begins in the hatchery where the adults spawn. After settlement of the larvae, the abalone are moved to a nursery where they are weaned from natural algae to our indigenous kelp, the Eklonia maxima, and other local kelp.
It is our natural feed that gives the Abalone its exquisite taste, texture and colour. Also unique to the Southern African Abalone is the attractive thick shell, which is flatter in shape with uniform growth ridges ensuring strong shell formation, ideal for various cooking methods. Cape Abalone also offers good utilisation with over 30% useable Abalone meat and the shell being only approximately 22% total mass. The meat is thick as well as being soft and tender and the delicious, natural mouth-watering taste has resulted in I&J’s Cape abalone’s immense popularity among chefs worldwide. Now seafood lovers from all over the world have the opportunity to enjoy our indigenous African Cape abalone from our pure, clear coastal waters.