Basic Profile
Baja Shellfish Farms was founded near Ensenada in 1991 by the oceanologist Sergio Guevara, first farming Mediterranean mussels. It moved into oysters in 2007 with the Kumiai, now its signature brand, and in 2017 added the wave-tumbled Pai Pai and El Chingón.1
The Lagoon
Kumiai oysters grow rack-and-bag in Laguna Guerrero Negro, near Vizcaíno Bay, where the California Current brings cold, nutrient-rich water down the coast. The name honors the Kumiai people, who lived on the Baja California peninsula and ate the local shellfish as one of their main foods.2
Flavor Breakdown
What Makes Kumiai Unique
Kumiai is a Pacific oyster from Mexico, grown far south of most North American oyster farms, in a lagoon kept cool by the California Current.2 Its grower started with mussels in 1991 and added oysters in 2007.1 The name honors the Kumiai people, who ate shellfish from this coast long before anyone farmed it.2
Should You Add Lemon?
Lime works as well as lemon.
Pairing Guide
Cold and simple.
A Baja wine for a Baja oyster.
| Optimal | Lime |
| Acceptable | Salsa or hot sauce |
| Avoid | Nothing needed |
Who Is This For?
- Anyone curious about Mexican oysters
- Fans of briny Pacifics
- Those who want a soft, sweet oyster
- Baja Shellfish Farms. "Our Story." bajashellfish.com
- Santa Monica Seafood. "Oysters, Kumiai." santamonicaseafood.com