“Sol Azul” cultivates and markets two varieties of oyster: the so-called Pacific or Japanese oyster and the Kumamoto oyster.  Both are greatly appreciated by the fresh or ‘in-the-shell’ market due to their quality and taste.    The “Sol Azul” oyster has the following characteristics:   The shell is hard and resistant, preventing it from leakage and dissicuation during handling and transportation. The external surface of the shell is very clean and regular in shape, while the interior is nacreous and smooth, free of sand and grit, makint it very attractive to consumers. The regular shape of the shell lends itself to easy opening, requiring little preparatory work when serving.  They are easily shucked, as each oyster is individually grown. Edible percentage meat weight is superior to other species.  The triploid’ genetic condition of our oyster (unique in Mexico) has a uniform and appealing composition, texture and taste which remain constant year-round.

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