What are Oualidia oysters and why are they famous in Morocco?
Oualidia has farmed Pacific oysters (Crassostrea gigas) since the 1950s in the nutrient-rich brackish water of the tidal lagoon. Atlantic tidal flow and the lagoon's warmth together yield a fat, briny oyster with a clean finish, eaten with a squeeze of lime at wooden tables on the water's edge — no garnish needed.


