Shellfish
Dakhla Oysters
Traditional food
Pacific oysters (Crassostrea gigas) farmed in the Dakhla lagoon since the 1990s; the cold, nutrient-rich Atlantic upwelling water produces briny, mineral, slightly sweet oysters; Dakhla accounts for 64.77% of Morocco's national oyster production; exported to Casablanca, Paris, and Madrid.
Original eatfuls sticker artwork
What it is
A closer look at Dakhla Oysters.
Pacific oysters (Crassostrea gigas) farmed in the Dakhla lagoon since the 1990s; the cold, nutrient-rich Atlantic upwelling water produces briny, mineral, slightly sweet oysters; Dakhla accounts for 64.77% of Morocco's national oyster production; exported to Casablanca, Paris, and Madrid.
What to look for
Know it when you find it.
Plump, briny oysters with a clean, mineral finish; the cold lagoon water gives a crisp, salty taste; served raw with lemon or grilled; farmed in the Dakhla lagoon, a unique aquaculture success in the desert; found at Dakhla waterfront restaurants; exported to Europe.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Dakhla Oysters.
Names around the table
One food, more than one name.
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