Mexican grown kumamoto oysters finding favor in New York restaurants
SEAFOOD.COM NEWS April 14, 2014 -
Tom Kehoe, the owner of seafood distributor K&B Seafood, is elated to have Baja Kumamotos back in the Grand Central Oyster Bar.
The Baja Kumamoto is the world’s first Kumamoto oyster grown in Mexico. They are produced exclusively by the aquaculture company Maxmar, a 15-year-old company founded by a pair of Brits named Mark—Mark Reynolds and Mark Venus—both with masters degrees in aquaculture.
The Marks grow their oysters in the chilly waters off the Western shores of Mexico’s Baja Peninsula, where water temperatures range from 52 to 68 degrees. This is thanks to the California Current, which coaxes frigid waters down from Alaska and along the coasts of California and Baja, producing an ideal environment for Kumos. The water is cooler in summer than the Gulf of Mexico, but not so frigid in winter that oysters’ growth is slowed, which happens in California and Washington State.
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