In this post I will show you the differences between the 3 main types of oysters available in Australia .
We grow two of the three. First being the Sydney Rock Oyster which is a native species to NSW and southern Queensland. In the oyster world growing a native species is rare as over 80% of the oysters consumed world wide are Pacific Oysters.Rock oysters grow slower than others, are generally smaller in size and sweeter in flavour than other species. They can be accurately identified by the serrated grooves they have on the lids and cupped shell of the oyster. ( see the attached picture)
The second is the Native Flat Oyster or angasi oyster. Flat oysters around the world are very rare as they are sub tidal and over the past 200 years have been dredged out, their natural reefs destroyed, and then killed by diseases. We started breeding and growing these oysters 15 years ago introducing new growing techniques and have been successful in making them available once again to oyster lovers. They are stronger in flavour and grow and fatten in the cooler winter water. They are flatter and rounder in appearance (see picture below)
Pacific Oysters which we do not grow are the most widely available oyster in the world. Originally from Japan and Korea they are hardier, adaptable and grow quickly. Many countries have introduced them as an alternative to native species which when stressed environmentally have succumbed to various diseases. This species is grown in Tasmania , South Australia and some estuaries of NSW. They have distinctive back mantles around the edge of the oyster, smooth shells with no serrations on the lower and upper shells and less wrinkles on the surface of the shell. ( see picture below)