Fresh oysters on ice

Fresh oysters on ice are served along the Brazilian coast, especially in Santa Catarina, the country's largest producer of the mollusk.

About this subject

Fresh oysters on ice are a staple of Brazilian cuisine, especially in coastal areas. Brazil produces about 20 thousand tons of oysters per year, with Santa Catarina accounting for over 90% of that total, mainly in the municipalities of Florianópolis and Palhoça. Oyster farming in the country began in the 1970s, driven by mariculture programs aimed at diversifying artisanal fishing. Today, the Pacific oyster (Crassostrea gigas) is the most cultivated species, enjoyed both raw and in dishes like moqueca capixaba. Serving them on ice maintains the ideal temperature and enhances the briny flavor of the sea. In Brazil, oyster consumption is associated with special occasions and beachside gastronomy, commonly found in kiosks and seaside restaurants. Oysters are also rich in zinc and vitamin B12, nutrients important for the immune system.

Frequently Asked Questions

Why are oysters served on ice?

Serving oysters on ice keeps them at a low temperature, preserving freshness and enhancing the natural briny flavor. It also prevents bacterial growth.

What is the best season to eat oysters in Brazil?

The best season is during the colder months, from May to August, when the waters are cooler and oysters are firmer and more flavorful.

How can you tell if an oyster is fresh?

A fresh oyster should be closed or close when touched. The internal liquid should be clear and smell like the sea, never ammonia-like.