Abalone are technically large single shell mollusks and the Latin name actually translates into 'sea ear,' which adequately describes the shape. They can grow pretty large - probably a function of the fact that they can devour their weight in kelp every day - as big as 8lbs, but wild abalone is commonly around one pound and less for farmed. They are quite the treat for Sea Otters as well as savvy gourmands. There are dozens and dozens of varieties of Abalone but most common and prized for that matter, is the red. It is found wild from the Gulf of California to Alaska - major production coming from California and British Columbia. Wild Abalone are harvested by divers, one reason for their price being so high, along with scarcity. The whole Abalone is valuable. First off, all of the meat is edible as well as the gonads which the Japanese prize and eat raw right out of the shell, and secondly the shell is mother-of-pearl which is used in many ways such as furniture inlays and such. The meat is shucked from shell of live Abalone - should be a firm ivory off white color, slightly trimmed of viscera, or skin if you will, then lightly pounded with a mallet - lightly - and seared in an extremely hot pan, extremely quickly, a minute or so on each side - or it'll toughen up something fierce. Farmed Abalone is likely what you will find less you are in California or B.C., in season. Farmed is a great product too, actually a little more tender than the wild, and the smaller size means less work cutting into portions.