woody with a view - 10-26-2015 at 06:58 PM
your stomach +/- 10 hours after consumption!
just kidding. ask the locals but you're right. unless you can see visible signs of red tide i don't think anyone would tell you they are bad.
edit: we just had some 2" clams in BdeLa 3 weeks ago and no problemo!
[Edited on 10-27-2015 by woody with a view]
bajaguy - 10-26-2015 at 08:00 PM
Really not an issue unless you eat at a restaurant as it is illegal to take shellfish
BAJA.DESERT.RAT - 10-26-2015 at 08:20 PM
Hola,
i too was wondering about the red tides and the extremely warm waters. i don't know what the water temps are in the san quintin area and if it affects
the quality of the oysters being farmed there.
i am aware that any of the oysters being exported to the U.S. are supposed to be inspected and tested by the USDA.
hopefully, this isn't affecting the san quintin oysters ?
anybody able to advise us ?
BIEN SALUD, DA RAT
AKgringo - 10-26-2015 at 09:04 PM
Sunlight and nutrients are more of a factor than water temperature. We have outbreaks of paralytic shell fish poisoning in Alaskan waters where the
warmest temps are FAR colder than Baja will ever see.
Is contamination by run off from industrial, agricultural or waste water plants a problem in Baja waters? If so, where are the areas in question?
BAJA.DESERT.RAT - 10-26-2015 at 09:27 PM
once again,
i am aware that any of the oysters being exported to the U.S. are supposed to be inspected and tested by the USDA.
hopefully, this isn't affecting the san quintin oysters ?
BIEN SALUD, DA RAT
woody with a view - 10-27-2015 at 06:55 AM
the best tasting oysters come from cold water. during our summer is when the SQ oysters breed which makes their texture not as firm and therefore,
less appetizing. i'm not an expert on SQ oysters, but generally this is correct.