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Sharksbaja
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| 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?
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Capt. George
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Wellfleet Oysters on Cape Cod, MA
Also the "arsters" of Chesapeake Bay were tops in their day.
oysters, ahh, they're all good!
\"The penalty good men pay for indifference to public affairs is to be ruled by evil men\" Plato
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Pescador
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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.
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Tomas Tierra
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East cape oysters...
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]
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Tomas Tierra
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Ate oysters...
between surfs at the tip of the SQ peninsula........
Edit: my miniature hijack is over
[Edited on 4-27-2007 by Tomas Tierra]
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JESSE
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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.
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Bedman
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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
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shari
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Location: bahia asuncion, baja sur
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Mood: there is no reality except the one contained within us "Herman Hesse"
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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.
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capitolkat
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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
Life is too short to drink bad wine
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CP
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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?
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Cypress
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Oysters are real tastey, but bad oysters can put you down for the count.
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jerry
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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
jerry and judi
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Sharksbaja
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Cuidado
| 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!
DON\'T SQUINT! Give yer eyes a break!
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Viva Mulege!
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David K
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Cielito Lindo (at BBBB-1) grilled them on the Bar B Q, with bbq sauce... YUM!
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jerry
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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
jerry and judi
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SoCalAl
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 Yeah I like the small oysters also, tender, and fresh with lime, salt, some
tapatio sauce and a some salt water, YUMMM YUM. 
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
Ahh Baja.... Where you can hear yourself think & commingling with the locals will humble you.
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Cypress
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A sack should open out into about a gallon and a half of oysters in their own juice.  Takes a slow shucker like me at least 3 and a half hours to
open 'em, beer breaks included. It's worth it.
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.
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Tomas Tierra
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Sharks hit it on the head...
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]
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Sharksbaja
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Kumos
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.
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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