The oyster harvesting season has been favorable for artisanal fishermen in Mazatlán, who report good production and product quality.
Jorge Ramos Martínez, president of the Cooperative of Divers and Artisanal Fishermen of the Pearl of the Pacific, indicated that they are currently harvesting between 50 and 60 kilos of this mollusk daily per zone.
“We’ve had very good weather for fishing, there’s a very good harvest, and the truth is that the product being harvested right now is of very good quality,” he said.
He explained that to guarantee the conservation of the oyster and allow its reproduction, the activity is regulated by catch quotas established for each zone. There are approximately 10 harvesting zones along the Mazatlán coast, which also includes part of San Ignacio.
In each zone, an average annual quota of one ton is established, which is determined based on studies conducted by the Mexican Institute for Research in Sustainable Fisheries and Aquaculture (IMIPAS).
Ramos Martínez indicated that 19 fishermen dedicated to this activity participate in the cooperative he represents.
He also reminded everyone that the closed season for rock oysters is in effect during June, July, and August, a period in which harvesting is suspended to allow the species to reproduce.
In addition to its commercial value, the oyster is highly prized by consumers for its flavor and versatility in the kitchen. It can be prepared in various dishes such as spicy oysters, breaded oysters, or Rockefeller-style, as well as in ceviche and cocktails.
“What people look for most is freshness; they want fresh oysters, and that’s how people like them best, freshly harvested with a squeeze of lime and salsa,” he commented.
Source: oem
