Goa
Goa · Arabian Sea, India
Saccostrea cucullata
Wild hooded rock oyster from Goa's tropical estuaries — small, firm, with a distinctly earthy, mineral character from warm mangrove estuarine habitat. Traditional to the Goan food culture, eaten fresh with lime or vinegar.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishearthy
Pair with
Cold Lagerlimevinegarchili
Always start here
The reference version.
Nothing on it: brine 2, sweetness 2, minerality 2, umami 3 of 5, with a earthy finish.
What you'll tasteas it arrives
Brine
2
Sweet
2
Mineral
2
Umami
3
Acid
—
Details
Cultivationwild-harvestedWaterMandovi / Zuari estuariesAppearancesmall · irregular
If you like this, try
Saccostrea cucullataRed Sea; Indian Ocean coast; Bay of Bengal; South China Sea;Briny and immediate. Savory umami depth with a mineral backbone. Small, lean flesh. Intense for its size.Crassostrea gasarWest African Atlantic coast: SenegalFull, warm brine. Rich, savory-mineral middle. Earthy mangrove notes. Iron-and-salt finish. Lean flesh.
Taste them tonight
Shucking these yourself? The Oyster Kit
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