With the zeal of a farmer showing off his prize tomatoes, Vicente Guerrero reaches over the side of his dory and hoists a string of oysters clinging to a nylon rope. He opens a crusty shell with his jackknife and offers the raw insides to a visitor. “It tastes good, yes?” Guerrero says. With hard work, this former fisherman has made his company, Agromarinos, one of Mexico’s top aquaculture businesses. Oysters from San Quintin Bay, 185 miles south of the U.S.-Mexico border in northern Baja California, are found in U.S. supermarkets and in thatch-roofed stands along the highway through the nearby town of San Quintin. The oyster industry got started here in the late 1970s. Weathering El Niño-related ocean warming and invading... [Log in to read more]