Sinaloa
Sinaloa · Pacific Coast, Mexico
Crassostrea corteziensis
Gulf of California Cortez oyster from the primary production state — moderate brine and mineral with an earthy character from the warm, productive Gulf waters. Primarily consumed regionally; rarely exported.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishearthy
Pair with
Mexican LagerMezcalTequilahot saucelime
Always start here
The reference version.
Nothing on it: brine 3, sweetness 2, minerality 3, umami 2 of 5, with a earthy finish.
What you'll tasteas it arrives
Brine
3
Sweet
2
Mineral
3
Umami
2
Acid
—
Details
Cultivationbottom-cultured · 18–24 monthsWaterGulf of CaliforniaAppearancemedium · elongated
If you like this, try
Crassostrea corteziensisGulf of California (SonoraStrong, full brine. Warm mineral-iron middle. Faint sweetness. Earthy mangrove note. Plump, large-bodied flesh.KumiaiPacific coastal lagoons of Baja California NorteStrong, clean brine, higher salinity than most Pacific Northwest Pacifics due to the upwelling-driven deep-ocean influence.
Taste them tonight
Shucking these yourself? The Oyster Kit
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