Plentiful Mexican Oysters
Some like them plain, right out of the shell, some like them steamed or fried, and some people gag at the thought of consuming this sea treasure known as oysters.
Throughout history the consumption of oysters is linked to great civilizations. The Romans considered oysters a source of energy and sexual prowess therefore no Roman banquet or orgy was without platters of oysters! In the early centuries, the Chinese dynasties knew of the sweetening properties of oysters and used them as medicine and food. Records indicate that the North American Native people harvested oysters long before the arrival of Europeans.
In modern times, the huge demand for fish and the efficiency of commercial fishing vessels has exerted so much pressure on many species that an alternative was needed. Aquaculture, in addition to contributing to the reduction of pressure on fishery resources, represents an alternative income source in the regional economy. In Mexico, aquaculture has developed with various types of practices and technology that range from the simplest, such as the planting and reseeding of reservoirs or bodies of water, to the most advanced techniques, such as those applied in some shrimp or oyster farms.
One highly rated oyster producing company, Sol Azul, leads the country with its sustainable, year round, oyster production in Baja California, Mexico. Many feel that this company produces the finest and freshest organic oysters available anywhere. The farmed oysters satisfy the most demanding palates and meet the toughest standards of quality. Not only does the company monitor the oyster growth but it protects the environment while carrying out production activities. Sol Azul farms are located in the coastal lagoons of “El Vizcaíno”, an internationally-recognized Biosphere Reserve on the west coast of the Baja Peninsula.
The Mexican Federal Fishery Agency has delineated the country’s fish production into five main zones of which Nayarit is in the top. All of Mexico’s northwest Pacific co
There are just four common species of oyster, but dozens of different varieties. To distinguish them in the marketplace, oysters are typically named for their place of origin. In general, oysters from the Pacific Northwest tend to be mild, meaty, crisp, and sweet. Those from California have slightly stronger flavors. Varieties from the Gulf and the Southeast are usually softer, with an earthier flavor.
Seafood is packed with protein and other good nutrients. However, one needs to exert caution when handling seafood and oysters eaten raw in particular. Things to avoid when purchasing oysters: 1. Bad Odor. A genuinely bad or rotten oyster will have a noticeable odor. 2. Open or Damaged Shells. When live oysters are collected, their shells are tightly closed. Discard any oysters with shell damage. 3. Look at the appearance of the meat: Healthy oysters are plump with a shiny tan color. Bad oysters are dry and withered with a cloudy look. Contaminated oysters have the tendency to be grey, brown, black or pink in color. 4. Smell the oyster meat. Healthy oysters smell fresh and mild. Bad oysters have a strong, offending or pungent fishy smell.
In many cases, contamination with these specific bacteria does not cause changes to the oyster’s look and smell. If you end up being ill within a few days of consuming raw or undercooked oysters, call your doctor. Symptoms of a Vibrio infection include abdominal pain, vomiting, diarrhea, chills, fever and skin lesions. Severe infections might result in blood stream infections and death. Oysters collected from other coastal areas may likewise be infected with other types of bacteria. It’s a good idea to ask from where the oysters originated.
When you’re NOTB enjoying an oyster meal at your favorite restaurant or sitting on the Pacific at sunset remember the best oysters come from Mexico! Oysters are delighted in by people all over the world. When fresh, the rough-shelled mollusks have a briney taste loaded with the taste of the ocean.