FUJAIRAH, United Arab Emirates — The waters of the Persian Gulf have long been home to pearl oysters, providing a valuable mainstay to Arab tribes that subsisted off its trade before the discovery of oil pumped new life into the Arabian Peninsula. Now, off the shores of the United Arab Emirates, a new type of oyster is thriving — the edible kind.
Long thought of as a cold water delicacy, edible oysters are being farmed in the warm waters of Fujairah, an emirate with a coastline that juts out into the Gulf of Oman. The local delicacy has made its way to tables in 12 different restaurants in Dubai, a cosmopolitan emirate east of Fujairah that is home to some of the Middle East’s top-rated restaurants serving international tourists and residents.
Dibba Bay Oysters in Fujairah, established two years ago, produces up to 20,000 oysters a month. They grow inside multi-tiered, netted baskets submerged in the open water. At any given time, there are about 1 million oysters at various stages of growth. An oyster can take anywhere between 12 and 18 months to grow to full market size.
“With these local oysters, we take them out of the water in the morning, and then in the afternoon they’re with the hotels, they’re with the chefs, they’re in the restaurant,” said Dibba Bay founder Ramie Murray.
The UAE imports nearly all of its food due to its harsh desert climate, but being able to deliver fresh oysters within hours to restaurants has made the local delicacy an attractive menu item at some of Dubai’s most popular and prestigious seafood restaurants, including the oyster bar at Dubai’s Opera.
“Someone came to me and said: ‘Hey, have you heard of these local oysters?’ And I was like: ‘No,”‘ said the bar’s executive chef Carl Maunder. “It was …read more
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