Our Fresh Oysters
We process only the freshest oysters sourced from premium established farms in Australia.
Pacific and Rock Oysters
Shucked and Unshucked
Fresh and Frozen
Sell by the Dozen
We supply everyone from individual oyster lovers to Perth’s finest restaurants. Please give us a call.
9314 5411
South Australian Oysters
SA Growing Regions
– Ceduna
– Smoky Bay
– Streaky Bay
– Coffin Bay
– Cowell (Franklin Harbour)
Areas famous for nutrient rich seawater.
Grading Sizes
Club: 45-55mm
Bristro: 50-60mm
Plate: 60-70mm
Standard: 70-80mm
Large: 85-100mm
Jumbo: 100mm+
Growing Techniques
– BST adjustable long line growing method.
– SEAPA oyster baskets.
– Fixed racking method.
The BST growing method developed by three SA oyster farmers has revolutionised oyster farming throughout the world.
Selection Criteria
Growers select product for sale using the following criteria:
– Size
– Weight (ratio of shell to meat)
– Appearance
Benefits
In addition to great taste, SA oysters have a unique deep cup and outer shell cleanliness. They may get a green tinge in their gills at certain times of the year. This comes from the natural algae in the water column and is perfectly safe to consume.
Seasonal Availability
From March to early January. In early March the oysters return from spawning and gradually build up their fat till November. Water temperatures begin to rise during November and the oysters begin their reproductive cycle until mid January.
Transportation
Oysters are harvested, graded, packed in hessian bags and placed in chillers. Within 12 hours they are dispatched across Australia and overseas, labelled with harvest date, area, lease number, grower name, the grade of oyster and consume by date.
Storage Temperatures
Live whole oysters – 8 days from date of harvest at 2 to 5 degrees celsius.
Opened oysters – maximum 4 days at 2 to 5 degrees celsius.
SA Industry Size
There approximately 150 farmers with about 270 licences employing 350 people directly and further 680 indirectly. 2002 sales indicate SA production was about 35 million oysters that year.
Tasmanian Oysters
Why Tasmania?
Located 240kms south east of Australia, far away from any of the world’s polluted areas. A stunning land surrounded by pristine cool ocean that produces premium quality pacific oysters.
Grading Sizes
Bistro: 50-60mm
Buffet: 60-70mm
Standard: 70-85mm
Large: 85-100mm
Growing Regions
– Pitt Water, Barilla Bay & Island Inlet
– Blackman Bay – Dunalley
– Duck Bay – Smithton
– Cloudy Bay Lagoon – Bruny Island
Each area has unique characteristics.
Quality Assured
Operating under the Tasmanian Shellfish Quality Assurance Program (TSQAP) and the strict QA and HACCP programs for all domestic and export oysters.
Sustainable Industry
Our Tasmanian partners are committed to long term growth through strict eco-friendly procedures when growing, harvesting and packaging all oysters.
Storage
Pacific oysters when whole and live must be stored at 3 to 4 degrees celcius. They will keep well for eight days from harvest date. For best taste, eat as soon as possible.
Albany Rock Oysters
Leeuwin Coast
Commencing operations in the Albany region in 1990, from which time we have been growing shell fish products (Sydney Rock Oysters and Blue Mussels) in the pristine enviroment of the Southern Ocean.
Our shellfish are distinctive as they are:
– Grown and cultured in the pristine unspoilt waters of the Southern Ocean where industrial pollution is unheard of.
Did You Know?
Four medium size oysters provide the recommended daily allowance of selenium, iron, magnesium, manganese, omega – 3 oils, phosphorus, zinc, and vitamins B12 and are low in cholesterol.
Delightfully luscious in taste.. an ultimate challenge to a chef’s culinary creativity.
Transportation
Fresh – Straight from the farm.
Oysters are transported and delivered in chillers the same day as harvested.
– Accredited with Quality Assurance Certificates by the Australian Quarantine and Inspection Services, to any fear of our shellfish not being a safe bet for the health-concious.
Seasonal Availability
In prime condition from October through to May,
Loosing condition from June through to september.
Sydney Rock Oysters – Soccostrea Glomerata
Slow growing for concentrated flavours, taking three years to fully mature.
– A true gorumet delicacy with a soft silky texture, providing a smooth creamy infusion on the palate. Beast eaten fresh on a half shell.
Storage
Live whole oysters – kept in excellent condition 8 days from the harvest date at 7-10 degrees Celsius.
Opened (shucked) Oysters – maximum 6 days at 0-5 degrees celsius
Oyster Species
Ostrea Angasi
Known as the native flat or southern mud oyster. These are found in southern parts of Western Australia and around to New South Wales and Tasmania. Learn more…
Sydney Rock
A species mainly found in sheltered bays and estuaries on the eastern coast of New South Wales. Also prevalent on the Victorian and Queensland coasts. Learn more…
Pacific
Known as the Pacific, Japanese or Miyagi oyster, it is native to Asia’s pacific coast. It has been introduced to other countries, including Australia. Learn more…
