The Pacific cupped oyster, Crassostrea gigas. (Photo: FIS stock)
Valencia trades its first farmed oysters
Friday, March 02, 2012, 23:10 (GMT + 9)
The Valencian Community is trading the first oyster that has been farmed in trays installed on the local port, which is different from foreign oysters because of the salinity level, the temperature of the Mediterranean Sea and the supply of nutrients.
The Pacific cupped oyster (Crassostrea gigas) variety has been called 'pearl from Valencia" on account of "its typical pearly colour and the fact that it is a luxurious valuable seafood variety," said Juan Aurelio Aragonés, president of the Association of Mediterranean Mussel Farmers from the Port of Valencia.
The first specimen was consumed in the Seafood Restaurant Civera, where a large number of organizations from the fisheries sector and from the haute cuisine of Valencia had been invited.
Farming this variety "will mean a great job opportunity for seafarers because, unlike the blue mussell (clòtxina), it will be held throughout the year," added Aragonés.
Oysters grown in a delta have less salinity level and the flavor is somewhat sweeter whereas those farmed in the Mediterranean Sea have the taste that is typical of saltier waters, Levante reported.
So far, three tray farms have been allowed to cultivate this mollusc.
It is expected that a production of approximately 50,000 dozen specimens will be obtained until the European summer.
The Delegate Councillor of Commerce and Supplies of the Community of Valencia, María Jesús Puchalt, congratulated the initiators of the project.
"It's a good opportunity to exploit the resources we have in our community," the officer said.
César Gómez, manager of the Valencian company Deltimussel SL, in charge of wholesale distribution, expects that soon "oysters from Valencia will be well known in the same way as horchata and paella are."
The Pacific cupped oyster is a bivalve that is typical of the Asian shores of the Pacific Ocean, which was introduced in various parts of the world because of its organoleptic characteristics, including its turgid body and its smooth flavor.
By Analia Murias