Oyster bar culture is an evolving aspect of the global culinary scene, deeply rooted in history, social traditions, and sustainability efforts.

Both are nutritious and flavorful, they differ in origin, habitat, appearance, and culinary applications as you will learn in the following blog:

Proper handling and safety practices are crucial to ensure their freshness.

Kumamotos or Kumiais… which is the best option for you palate?

Todo lo que necesitas saber sobre nuestra línea premium de ostiones: El Ostión Chingón y el Ostión Pai Pai

Conoce todo acerca de nuestras almejas cultivadas a mano.

Conoce acerca de nuestra producción de mejillones azules mediterráneos de nuestra granja en Whales Cove.

Introduciendo el Ostión Kumiai, uno de nuestros productos representativos de la marca desde 2007.

Reusing shellfish shells can create a range of benefits, from environmental sustainability to practical applications.

General view of us in a collage!

Different species of oyster show unique qualities of the waters they grow in.

Shellfish are a beloved part of many cuisines, but there are several myths and misconceptions that often surround them.

These bivalve mollusks pump water through their gills using cilia, which are tiny hair structures.

Several key factors influence the flavor of oysters. This creates an amazing variety, from sweet and buttery to briny, earthy.

They help brain health and may lower the risk of brain diseases and heart disease.

The Pai Pai and Chingón Oysters offer more intensity and robust textures.

Our Baja Venus Clam come from a variety of the Pacific clam (Chione undatella). They are known for their smooth, oval shaped shells with a range of colors from light brown to creamy white

To grow our mussels we use special ropes made from biodegradable materials or synthetic fibers.

Manila and littleneck clams are favorites in seafood dishes, but they belong to different species and have unique qualities.

Introducing the Kumiai Oyster, one of our signatures products since 2007.