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United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Crassostrea corteziensis |
June: Larval development. Larvae begin to develop and search for suitable settling sites.
Found along the coast of California and Mexico Commonly used in local Mexican dishes and oyster festivals
Native to the Pacific coast of North America Prefers warm coastal waters with moderate salinity Fast growing and adaptable to various farming conditions
Hand collection on rocky coastal areas and oyster farms Use of baskets and nets for cultivation and harvesting
Best harvesting time is spring and early summer Prefers water temperature 14–22°C and salinity 25–30‰
Average weight: 0.2 kg
Clean thoroughly from shells and silt Commonly eaten raw, also baked and fried
Meat: Raw, baking, frying, grilling
Raw oysters with lime and chili (Served raw)
Spicy and fresh Mexican-style flavor
Spicy and fresh Mexican-style flavor
1. Shuck oyster with oyster knife.
2. Drizzle with fresh lime juice and sprinkle chopped chili.
3. Serve chilled.
2. Drizzle with fresh lime juice and sprinkle chopped chili.
3. Serve chilled.
Baked oysters with cheese and jalapeño (Baking)
Spicy dish with cheesy crust
Spicy dish with cheesy crust
1. Shuck oysters, add jalapeño slices and cheese.
2. Bake for 8–10 minutes at 200°C (390°F).
3. Serve hot.
2. Bake for 8–10 minutes at 200°C (390°F).
3. Serve hot.
Fried oysters in cornmeal breading (Frying)
Crispy crust and juicy inside
Crispy crust and juicy inside
1. Coat oysters in cornmeal with spices.
2. Fry in oil until golden brown.
3. Serve with tartar sauce.
2. Fry in oil until golden brown.
3. Serve with tartar sauce.
Grilled oysters with lemon butter (Grilling)
Aromatic and juicy dish
Aromatic and juicy dish
1. Place oysters on grill, cook 5–7 minutes.
2. Drizzle with melted lemon butter.
3. Serve hot.
2. Drizzle with melted lemon butter.
3. Serve hot.