Our Oyster growing regions in Tasmania
Each growing region, just like wine, produces an oyster with a unique taste, colour, appearance and flavour that is particular to that region.
Pitt Water and Island Inlet Oysters
#1 The Pitt Water catchment was the first area to grow Pacific Oysters in Australia in 1946. The oysters from this region have a saltier flavour and are well known for the shape and consistency through the batches. These oyster farms have their annual spawning earlier than other regions and normally peak in condition between August and January, oyster season. Good numbers of non spawning triploid oysters have also been sown down, enabling production year round.
Oysters produced from this region are generally hard and smooth in appearance. The oyster farm while not exposed directly to the ocean swell is often exposed to high winds. The oysters are deep in cup, with a thick hard shell and a pronounced greenish tinge in the shell colour. The meat colour inside varies from a white to a greyish green, depending on what food the oysters have consumed. Oysters from this region take about 20-24 months to reach market size.
An oyster with a clean, sea smell, with a light saltiness to the taste. The salty taste may well linger. Full bodied flavour and rich, with a definate sweetness, a soft creamy texture which breaks easily.
+ Blackman Bay
#2 Blackman Bay Oysters - Dunalley Surrounded by some of Tasmanian’s pristine white beaches and situated on the East Coast with direct access to the crystal clear, most pure oceanic waters of the Pacific Ocean.
Opaque thick white shell is consistent with this area. Oyster growth rate in this region is 18 - 24 months to reach market size.
The oysters from this bay have a white flesh, clean shells and a subtle combination flavour of sweetness and saltiness which leaves a clean, crisp taste on the palette.
Duck Bay Oysters - Smithton
#3 Smithton has some of the highest rainfall in Southern Australia, providing a constant supply of nutrient rich water all year round. Located on Tasmania’s stormy North West Coast, Duck Bay has a reputation for providing high quality, nutritious oysters in November to April when supply is normally scarce throughout Australia. These oysters have a large sweet abductor muscle with white flesh.
Pambula Lake Oysters - South Coast NSW
#4 We can source Sydney Rock Oysters from this region (only available for export market). Direct harvest from this bay ensures the best quality and organic environment. These oysters are packed in Melbourne at an Export approved packing facility before being transported to our Freight Forwarder at Melbourne airport.
Asia Pacific (mm)
If you were looking for quality oysters or just looking to cook oysters at home - We have collated some delicious oyster recipes for you so you can enjoy fresh oysters delivered right from our oyster farm on your dinner table via our online oyster shop. See our Blog and news page for recipes.
Oyster spat (baby oysters) are supplied from the Tasmanian hatchery of Shellfish Culture to farms throughout the Island. It takes two years to grow a market size oyster.