Varieties
Crassostrea corteziensis
Mexico's primary commercial oyster — a large Pacific mangrove species from the Gulf of California, eaten raw, smoked, and in aguachile across Northwest Mexico.
Varieties
Crassostrea gasar
The oyster of West Africa — harvested from mangrove estuaries by communities from Senegal to Nigeria, with centuries of food culture built around it and almost no coverage in English-language oyster writing.
Varieties
Crassostrea rhizophorae
The oyster of the Caribbean and tropical Americas — growing on mangrove roots from Trinidad to Brazil, eaten raw at waterfront stalls, and virtually unknown in English-language oyster writing.