Unlike clams which are dug from mudflats and oysters that are pried off rocks, scallops are free-swimming and are harvested in trawls, dredges, or by divers.
Contrary to popular belief—El Mercado del Mar—the seafood market at the town of La Cruz de Huanacaxtle, Nayarit does not smell “fishy.”
This oysters recipe requires hot smoke and a lot of it for a short period of time. Try for about 400F degrees instead of 200F on your smoker or grill.
When it comes to slaying bacteria in oysters, hot sauce is serial killer in a bottle. At least, that’s what some scientific studies suggest.
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
The shells, made in the U.S., are a blend of heat resistant organic materials that are molded and finished by hand so each shell is unique.