Ostra nativa da Costeira do Pirajubaé
This oyster, native to the mangrove forests of the Pirajubae Coast in Florianopolis, plays an important part in the food culture of the extractivist artisan fishermen, and in the culture of the mangrove forests of the coast of Greater Florianopolis in general. They have been collected for consumption since pre-historical times, first by the Sambaqui men, then the native people of the Carijo and later the Guarani tribes, by the Portuguese colonizing the region and then the fishermen who have lived in the area since the post-colonization period. The oysters of this area have some specific characteristics: They are large in size – elderly fishermen and foragers remember finding shells that reached up to 30 cm in diameter. Nowadays, they are much smaller, between 10 and 15 cm. They have a slightly sweet flavor, due to the brackish waters of the mangroves they grow in; they are connected with the region’s rivers, bringing in abundant nutrients. They oysters are most flavorful during their reproductive months. The reduction of areas covered by mangrove forests, caused by the badly planned expansion of the city of Florianopolis, the increasing pollution of rivers, ocean and mangroves, as well as the lack of quality and dignity of life for the local artisan fishermen are all contributing factors to the increasing disappearance of this oyster from its habitat.
As opposed to the exotic Cassostrea gigas, it is not cultivated in the area, due to lack of local commercial interest. Traditionally it is eaten fresh, in gratins or steamed.
In a more contemporary cuisine, the oysters are used to prepare sauces, risottos and ceviches, among others. This product is connected to the extractivist and artisan fishing communities of the Pirajubae Coast.
Nessa localidade, demonstra qualidades específicas: tamanho avantajado - há muitos relatos de pescadores e extrativistas mais velhos que que mencionam conchas de 30 cm; hoje, encontradas bem menores, com cerca de 10 a 15cm. Também apresentam sabor mais adocicado devido à água salobra do mangue, que se comunica com rios da região trazendo alimento abundante. É mais saborosa durante os meses em que está em fase de reprodução.
A diminuição dos manguezais causados pelo crescimento mal planejado da cidade de Florianópolis, o aumento de detritos poluentes despejados nos rios, mar e mangue e a falta de qualidade de vida e condições de vida digna dos extrativistas e pescadores artesanais estão fazendo com que esta ostra não seja conservada em seu habitat. Diferentemente da exótica Cassostrea gigas, não é cultivada em lanternas na região por falta de interesse comercial local.
Tradicionalmente consumida in natura, gratinada ou ao bafo. Contemporaneamente é preparada com molhos, em risotos, ceviches, entre outros preparos. Produto ligado as comunidades extrativistas e pescadores artesanais da Costeira do Pirajubaé.
