Oysters

Crassostrea gigas, Ostrea angasi


Farmed Pacific Oysters are grown in the clean, nutrient-rich ocean waters of the Eyre Peninsula. Oysters are either grown on racks or long lines suspended above the seabed which allows the tidal waters to flow through the oyster beds. Most Eyre Peninsula oysters spawn from December to February, regaining condition over Autumn. They are at their highest quality during the cooler winter months.

Sustainability

Eyre Peninsula’s oysters are predominantly grown in the shallows off the coast of Coffin Bay, Smoky Bay and Franklin Harbour. Waters are monitored by a Quality Assurance Testing Program to maintain the pristine natural state, and premium quality this product is famous for having.

Culinary Notes

Eyre Peninsula oysters are well known for their quality, and “clean taste of the sea” flavour, and can be enjoyed in a variety of different ways raw or cooked, limited only by your imagination. Oysters contain protein, lipids and carbohydrates.

Available Forms

Bistro (shells will be 50 – 60mm in length)
Plate (60 – 70mm)
Standard (70 – 85mm)
Large (85 – 100mm shells)

All sold per dozen

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