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capitolkat
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Baja oysters
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?
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Hook
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Most likely from the oyster farm outside San Quintin.
I like them alot, too.
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Paulina
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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<*)))><
\"Well behaved women rarely make history.\" Laurel Thatcher Ulrich
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David A.
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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.
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Paulina
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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]
\"Well behaved women rarely make history.\" Laurel Thatcher Ulrich
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Cypress
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You can't beat oysters from the northern Gulf of Mexico. Louisiana,
Mississippi, and Alabama oysters are tops. Problem! They have to be
washed in fresh water to comply with FDA regs. 'Bout like soaking a prime rib
in vinegar. 
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Mexitron
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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.
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Hook
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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.......
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bajajudy
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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.
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capitolkat
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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?
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Sharksbaja
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Best place to sample!!!
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.
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Paulina
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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<*)))><
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rts551
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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.
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Sharksbaja
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| Quote: | Originally posted by Paulina
If I open one and it's milky, then the breakfast menu changes.
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Si, no bueno!
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.
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Bedman
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Some pics
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Bedman
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another .....
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Bedman
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one more
By the way, these are all pictures from the San Quintin Bay oyster farm.
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DanO
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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.
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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Sharksbaja
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info
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
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tripledigitken
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Gotta love those sunny warm days in San Quintin!
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