Abalone and sourdough bread: San Francisco treats. I wouldn't see on a cruise ship. Too bad.
Abalone is considered to be a delicacy. That many people love. including me.
Bruce Chafkin supplied the followining information why I wouldn't get it on a cruise ship.
In most countries where Abalone is available, it is in short supply. Most laws restrict it to sport fishing/diving.
In any case, Abalone is a sea snail. That makes it a shellfish item.
US Public Health service will not allow any major cruise line with ships in US Waters to serve any fresh shellfish on any of their ships, anywhere in the world.
So if abalone were available in quantities large enough to be served on a cruise ship, they would have to be frozen. Frozen Abalone is not very good quality.
San Francisco is a good place to find it. Abalone is also farmed at Pigeon Point California, just south of San Francisco. They sell it fresh in shops and restaurants in San Francisco.
San Francisco sourdough- another of my favorites - is the most famous sourdough bread made in the U.S. today. In contrast to sourdough production in other areas of the country, the San Francisco variety has remained in continuous production since 1849, with some bakeries (e.g., Boudin Bakery among others) able to trace their starters back to California's Gold Rush period. It is a white bread characterized by a pronounced sourness (not all varieties are as sour as San Francisco sourdough), so much so that the dominant strain of lactobacillus in sourdough starters was named Lactobacillus sanfranciscensis. Sourdough also became popular because of its ability to combine well with seafoods and soups such as cioppino, clam chowder, and chili.