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Baja oysters

capitolkat - 4-26-2007 at 10:52 AM

yesterday I was in NY City and stopped for lunch at an old favorite- The Grand Central Station Oyster Bar. It's been a couple of years and I was interested -- of the 30 or so oysters they had currently - two were from Baja. The first was the Meximoto and the 2d was the Tall Cliffs. I mostly have hung out in BAja Sur for the last 20 or so years and I've never had a menu with Mexican oysters. The Meximoto was a wonderful oyster, firm, juicy and with a little sauce was what I like and better than those I also had from Prince Edward island the Malpaque.

so who knows where the oysters come from in Baja and where I'm likely to get them in 2 weeks when I'm San Jose Del Cabo and La Paz?

Hook - 4-26-2007 at 10:54 AM

Most likely from the oyster farm outside San Quintin.

I like them alot, too.

Paulina - 4-26-2007 at 10:55 AM

Sorry I don't know the answer to your question, but I remember reading about a place to buy them in bulk in San Quintin...someone will chime in.

I LOVE oysters. My favorite breakfast consists of my gerber tool, a cold cervesa and a fresh oyster pried off the rocks. YUM! I can taste the salt water now!

Hurry up summer!
P<*)))><

David A. - 4-26-2007 at 11:11 AM

Oyster farm just outside of San Quintin. 3 dollars per dozen. You order your oysters and they go out to harvest them. It takes an hour or so. Or you can get them from the vendors on the main highway by the dozen. Same price, but not quite as fresh.

Paulina - 4-26-2007 at 11:17 AM

David A.

I knew I read it somewhere! I'll do a search for directions as I want to stop by for some "Instant Breakfast" on our way to Bahia in June.

P<*)))><

Edit: I found Bedman's directions:
"Go to the Oyster farm in San Quintin. Travelling South on #1 turn West on the dirt road just past the military base. Go about 10 miles, just past El Pedregal and you'll come to San Quintin back bay. The road turns 90 degrees North and the oyster farm is right there. They'll pull them out of the water right in front of you. Can't get fresher than that."

[Edited on 26-4-2007 by Paulina]

Cypress - 4-26-2007 at 11:17 AM

You can't beat oysters from the northern Gulf of Mexico. :bounce:

Louisiana, Mississippi, and Alabama oysters are tops. :bounce:

Problem! They have to be washed in fresh water to comply with FDA regs.

'Bout like soaking a prime rib in vinegar. :no:

Mexitron - 4-26-2007 at 11:22 AM

I'll check out those oysters in the Gulf next week...

I've heard Baja oldtimers talk of getting oysters growing on the mangroves--just cut off a mangrove branch that's full of them and roast like a spit over some flames.

Hook - 4-26-2007 at 11:33 AM

The SQ oysters are also readily available at the Ensenada fish market for 40 pesos per dozen. Very fresh, in my experience.

You can have oyster ceviche by the time you hit SQ.......

bajajudy - 4-26-2007 at 11:37 AM

We have guys who go out with inner-tubes and crow bars...talk about a fresh oyster. The FDA is no where in sight so we crack them open and eat them right on the beach with a little lime(if handy, no worrys if not!)
Many years ago my husband and a friend got all ready to go out with the guys. They made it to the place where they were going to dive and swam back in. Those guys stayed out there another hour or so, free diving with a crow bar and bringing up oysters.
They have them at the Municipal Mercado(San Jose) in the fish market sometimes.

capitolkat - 4-26-2007 at 11:39 AM

Most of my formative years I spent eating Gulf Coast oysters. I grew up in Memphis and my family worked for the railroad and every day huge barrels came in on the train packed with Ice and seaweed from New Orleans- filled with nature's ugliest bivavle that tasted like nothing else.

but, as I traveled I ate oysters from the cold Canadian waters, from Japan, Washington state, the Northeast ,Rhode Island, Massachusetts, Maine and gained a respect for those cold water beauties and I suspect the waters off San Quintin are cold most of the year- which accounts for their firmness. Now I'll still slurp a Gulf Coast--" urster" but they sometimes lack the firmness, salty tang, and freshness created in cold water. That's why I liked the Meximoto.

Again, anyone know of oyster restaurants in Baja Sur?

Best place to sample!!!

Sharksbaja - 4-26-2007 at 11:44 AM

Grand Central Oyster Bar for sure. World famous and they employ the same uncommon technique we use to cook everything, steam.

Paulina, at what time of year do they spawn in Baja? Anyone know? I stop serving fresh oysters when they become laden with milt. It only lasts a couple of weeks. Although I use "tripolets" a sexless variety during spawn weeks but I've seen those too play the game.

We serve ONLY line seeded species.

btw, Can't seem to locate the source of those Baja oysters. Hook is probably correct.

Paulina - 4-26-2007 at 11:55 AM

Sharksbaja,

I don't really know the answer to your question either, BUT my rule of thumb is if the water is good and warm it's usually a good indication that they'll be in spawn mode. If I open one and it's milky, then the breakfast menu changes.

P<*)))><

rts551 - 4-26-2007 at 01:08 PM

There is also a large oyster farm in the Estero Coyote (near Campo Rene and Punta Abreojos). The oysters are exported but I don't know where to.

Sharksbaja - 4-26-2007 at 02:00 PM

Quote:

Originally posted by Paulina
If I open one and it's milky, then the breakfast menu changes.

Si, no bueno! :lol:

Oyster spawning usually occurs roughly at the same time of year. Typically mid-August here. Interestingly, the moment one oyster starts to spawn it triggers them all automatically, hence the short duration. I am curious to know if Bajas' cultured oysters share the same scenario?
Some people don't mind eating spawning oysters. I think they prefer them cooked tho.

Some pics

Bedman - 4-26-2007 at 02:11 PM

oyster frm sgn.jpg - 24kB

another .....

Bedman - 4-26-2007 at 02:13 PM

Oyster frm copy.jpg - 24kB

one more

Bedman - 4-26-2007 at 02:15 PM

By the way, these are all pictures from the San Quintin Bay oyster farm.

2 DZ please.jpg - 38kB

DanO - 4-26-2007 at 02:22 PM

Damn, I'm hungry. The ones from San Quintin are known as Falsa Bay oysters (they sell them at the oyster bar at Ocean Avenue Seafood in Santa Monica -- at 6 to 10 times the San Quintin price!). There's more than one operation out on the bay, so the price can vary a bit. I just read an article that said the Falsa Bay oysters don't naturally reproduce, so they have to be seeded every season, with seed oysters imported from Canada.

info

Sharksbaja - 4-26-2007 at 02:43 PM

Thanks DanO, here is an informative link:http://findarticles.com/p/articles/mi_m0QPU/is_3_23/ai_n1349...

It answers my last question. It also suggests serious cause and effects from tides, food available and temp re: the Japanese oyster Crassostrea gigas

tripledigitken - 4-26-2007 at 02:49 PM

Gotta love those sunny warm days in San Quintin!

:lol:

Sharksbaja - 4-26-2007 at 03:02 PM

Quote:

Originally posted by Bedman
By the way, these are all pictures from the San Quintin Bay oyster farm.

Bedman, are these grown on rafts or lines or on the bottom?

Capt. George - 4-26-2007 at 04:48 PM

Wellfleet Oysters on Cape Cod, MA

Also the "arsters" of Chesapeake Bay were tops in their day.

oysters, ahh, they're all good!

Pescador - 4-26-2007 at 06:40 PM

In San Lucas, south of Santa Rosalia, we buy the mangrove/rock oysters in a jar for 30 pesos and they are sweeter and more flavorful than any other oyster I have ever eaten. If you are driving by, you can stop at the Super Lily (Carmelita's) and they are usually in the beer cooler.
As for oyster farming, I know of 6 or 7 places on the Pacific side where they are now raising oysters. Most were growing on shelves that looked to be cut out from plastic barrels and covered with some kind of net. The shelves are stacked about 1 -2 feet apart and generally have anywhere from 5 10 shelves per group.
Julieta who works with real estate and fideocomisos in Santa Rosalia is married to a guy who is developing the farm at San Ignacio.

East cape oysters...

Tomas Tierra - 4-26-2007 at 09:40 PM

Baja Judy,

Those east capers are the best oysters ever!! I pulled down on the sand one day by vinorama to see what the innertubes were all about, what a pleasant surprise! so big sometimes you have to cut them in half.delicous raw..

The SQ oysters are wonderful as well....3 bucks a dozen??? :?:

last time I was out there (90's) they were 20 for a buck...I think I spent five whole bucks(ate every one, had some help) put them on the bbq till they pop open squirt of hot sauce and lime, yummm.

The guy who picked them for me drove this truck, cosmic soifa

[Edited on 4-27-2007 by Tomas Tierra]

scan.JPG - 44kB

Ate oysters...

Tomas Tierra - 4-26-2007 at 09:45 PM

between surfs at the tip of the SQ peninsula........

Edit: my miniature hijack is over

[Edited on 4-27-2007 by Tomas Tierra]

scan0004.JPG - 29kB

JESSE - 4-26-2007 at 10:00 PM

Theres two types of Oysters you can find that are excelent for eating in Baja, one of them is Crassostrea gigas wich is endemic to the area, and the other one is Kumamoto originally from Japan but being farm raised here as well. Both are excelent, but Kumamoto is truly a wonderful taste, the only drawback is that its rather small (compared to gigas) because of its slower growth rate. If you ever have the chance to eat Kumamotos in Guerrero Negro, i really recommend it, they are the best i ever had.

Bedman - 4-27-2007 at 12:24 AM

Sharks,

The rafts of oysters were about 300 to 400 yards off shore. I can't say with all certainty but, It looked like they were rafts about 8 feet across. They harvest about 20 milk crates and set them in the water at the little pier and when you want to buy (or look) they pull the milk crates out of the water and pick out what you want. Last July I bought 2 dozen of what they called "Dobles" Larger sized. About the size of your hand and too big to slide down in one gulp. They do roast well on the BarBee.

Bedman

shari - 4-27-2007 at 06:20 AM

In Guerrero Negro, the oysters are from a farm called MaxMar who have sights near Jesus Maria...you can get these also at the little restaurant across the highway from the Jesus Maria gas station....an excellent pick me up on the long trip down....several restaurants in central baja have these and they are superb. But the best indigineous oysters I have ever had were in Agua Verde on the rocks there....OMG...almost as delicious as the urchins.

capitolkat - 4-27-2007 at 06:41 AM

Well, as usual the Nomads have outdone themselves in this conversation about food. I think I see what has happened when they call the oysters Meximotos-- it's a Mexican clone of the Kumamoto, a smaller, sweeter but firm oyster that is now being harvested in Places like GN. but imagine the commerce in place to get those oysters to a shrine to oysters in New York City like the Grand Central Oyster bar. ($2.65 per)

Thanks Jesse- I'll be in La Paz in few weeks and drop by for dinner- like many others here we're really glad you are in town.

Norm

CP - 4-27-2007 at 12:02 PM

Well, since you all brought up the subject of ersters... wanna ask a 'distastefull' question if I may.

Sometime in the past year, a local fellow in my town (Pacific side, BCS) came by selling oysters. I love oysters. Ate them every (affordable) chance I had back in the US. So I bought a couple of kilos. Located my actual for-this-purpose-only tool amongst the boxes of kitchen stuff. Yahoo!
Cut up a lime. Opened a(nother) beer.
Pried to a half shell a couple of plump bivalves.
First one heaven. So good - fresh and sweet. Lucky lucky me to live here!
Second one was, uhm, not so good. Well, very very bad. It was like gargling a swig of melted old pennies. Uck. Could not wash/chase this horrid metalic coppery taste outta my mouth for an unpleasantly long time.
Can't say I ventured forth on another at that time. But I am ready to go again!
ANYWAYS, my question is (finally) what the heck was wrong with that nice looking little oyster?

Cypress - 4-27-2007 at 12:54 PM

Oysters are real tastey, but bad oysters can put you down for the count. :barf:

jerry - 4-27-2007 at 01:45 PM

i love the small ones for shooters
a little catsup a little horseradish mixed together
in the shot glass pour a little absolut citron vodka leaving room for the oyster gently slip in the raw oyster top with a half teaspoon of the c-cktail sause and salt them just before i slid them down my gullet one right after the other

Cuidado

Sharksbaja - 4-27-2007 at 03:20 PM

Quote:

Originally posted by CP
Well, since you all brought up the subject of ersters... wanna ask a 'distastefull' question if I may.

Sometime in the past year, a local fellow in my town (Pacific side, BCS) came by selling oysters. I love oysters. Ate them every (affordable) chance I had back in the US. So I bought a couple of kilos. Located my actual for-this-purpose-only tool amongst the boxes of kitchen stuff. Yahoo!
Cut up a lime. Opened a(nother) beer.
Pried to a half shell a couple of plump bivalves.
First one heaven. So good - fresh and sweet. Lucky lucky me to live here!
Second one was, uhm, not so good. Well, very very bad. It was like gargling a swig of melted old pennies. Uck. Could not wash/chase this horrid metalic coppery taste outta my mouth for an unpleasantly long time.
Can't say I ventured forth on another at that time. But I am ready to go again!
ANYWAYS, my question is (finally) what the heck was wrong with that nice looking little oyster?

That's a darn good question. I have served thousands of raw oysters and still do. I have NEVER had an oyster returned or declared "bad". One thing tho in a restaurant is the ability to decide by looks and smell if an animal is dead and decaying. Although I have no idea what a bad oyster tastes like I will occasionally just not like the look of one and chuck it. I have seen a couple nasty ones in the many years we've served them but not for many years and not from our sources.
Be very careful with raw oysters for more than one reason. They uptake chemical, pollutants and myriad other stuff. Something to think about where they are actually coming from. I recommend cooking any oyster that's source is unknown. Otherwise.......... mucho suerte! :wow:

David K - 4-27-2007 at 03:27 PM

Cielito Lindo (at BBBB-1) grilled them on the Bar B Q, with bbq sauce... YUM!

jerry - 4-27-2007 at 03:35 PM

on the BBQ i just roast them tell they pop mix a little real butter with lemon and wistershire shake of season salt and let them boil in it top it off with a few drops of hot sause hmmmmm sweet carful not to burn your self

SoCalAl - 4-27-2007 at 03:41 PM

:cool:

Yeah I like the small oysters also, tender, and fresh with lime, salt, some tapatio sauce and a some salt water, YUMMM YUM. :biggrin:

When ever you are in the Ensenda area, especially early in the morning, say about 6:30 and up to about 7:30AM. The oyster wholesalers pull up to the fish market and offer the gunny sacks full of oysters to the fish vendors there. When ever there are some left over, they will sell you a whole gunny sack for 28 to 35 dollars. That is a whole lot of fresh oysters from San Quintin for 30 dollars and change...

Then you can throw a party with all your frinds at the camp ground.

SoCalAl :tumble:

Cypress - 4-27-2007 at 03:56 PM

A sack should open out into about a gallon and a half of oysters in their own juice. :bounce:

Takes a slow shucker like me at least 3 and a half hours to open 'em, beer breaks included.

It's worth it. :bounce:

FDA regs require shucked oysters to be rinsed in fresh water. This insures that at least half the flavor will be tossed out with the rinse water.

$30 for a full bushel sack isn't a bad price. :bounce:

Sharks hit it on the head...

Tomas Tierra - 4-27-2007 at 09:42 PM

gotta smell em...and look closely, if one looks a little different,BE WEARY! much better to throw a suss lookin oyster out...That metalic taste should(?) smell that way also...

eat it raw??? only if its perfect. I've spit many an oyster after one chomp..

edit: last time I was in SQ it was horisontal strings of oysters.

[Edited on 4-28-2007 by Tomas Tierra]

Kumos

Sharksbaja - 4-27-2007 at 11:41 PM

are way overrated IMHO. Yea they are sweet and generally very clean but tend to be overpriced as well. Too durn dinky for the money. I prefer peta taas or ex-smalls. They don't offer up a lot of gut like those big bay platters.