Oysters; Sydney Rock, Pacific/Tassie, S.A. Pacific Coffin Bay, Angasi/Flat?

What is the difference between Sydney Rock, Pacific Tasmanian, Coffin Bay, and Angasi/Flat oysters?

I am often asked which is best? Basically it’s all about the flavor and taste that you prefer. Some like the creamy Sydney rock and other like the larger Tassie Pacific’s.

The basic difference is that the Sydney rock oyster which is grown along the east coast in temperate estuary waters from New South Wales such as Port Stephens to southern Queensland such as Hervy Bay. Albany in W.A. produces a similar Sydney rock oyster. The Sydney rock oyster is a rich and creamy oyster and are medium sized compared to other varieties. The Sydney rock can be easily identified by the shell shape. Sydney rock oysters take about 4 years to grow to market size and are low in cholesterol and high in omega-3, calcium, iron and zinc. The northern Queensland oysters are the Milky oyster and the Blacklip oyster.

The Pacific Oyster or Tasmanian Oyster are fast growing, large shelled oysters which were introduced to Australia from Japan in the 1970s and are widely grown mainly in the deeper, cooler waters around Tasmania, hence the name Tassie oyster. Tasmania provides an excellent environment to grow oysters due to its pristine waters, which are fed by the cool, clean waters of the great southern ocean. Pacific Oysters have a firm texture, with a sweet, creamy and slightly salty flavor. The main difference between the Tasmanian and the South Australian Pacific Oysters is that, in South Australia, the oysters are cultivated in plastic baskets attached to adjustable lines, which make them inter-tidal. The Tasmanian Pacific Oysters are mainly grown in large cages, suspended from the bottom, which make them sub-tidal.

South Australian oysters are often sold named after the bay they are produced, Coffin bay oysters, Streaky bay oysters etc. South Australian oysters are recognized as a quality seafood product, cultured in some of the cleanest, most unpolluted waters in the world. At the point of sale oysters have a creamy appearance, fresh ocean smell, and unique cupped shell filled with juicy plump meat. Oysters from South Australia are not only delicious, they are also one of the most nutritionally balanced food available.

They contain protein, lipids and carbohydrates. It has also been suggested that oysters are an ideal food for inclusion in low-cholesterol diets. Oysters are an excellent source of vitamins A, Bi (thiamin), B2 (riboflavin), B3 (niacin), C (ascorbic acid) and D (calciferol). Four or five medium sized South Australian oysters will supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus. Information obtained from www.oysterssa.com.au

Interesting statistics show that in 1990 about 72% of oysters farmed were Sydney Rock Oyster 27% were Pacific Oysters and 1% were the Native Flat oyster, the Milky Oyster and the Blacklip Oyster. Sydney Rock Oysters are also more expensive than the pacific Oyster because they take almost twice as long to grow, approximate 4 years. The Pacific Oyster also has a shorter shelf life than the Sydney Rock Oyster. The Pacific Oyster is also the most widely cultured shellfish species worldwide.

The Angasi Oyster is native to Australia and was first referred to as a “Mud Oyster”, as it was thought initially that the oyster lived under mud. (this is not possible as the oyster would suffocate if covered in mud and sand). The Angasi Oyster actually attaches itself to hard substrates before later breaking free to settle on sand or soft mud.

The Angasi Oyster is a cousin of the famous flat Belon oysters of Europe. The Angasi Oyster is sub-tidal, growing from Newcastle to Albany. A few farmers on the South Coast of NSW have also been growing Angasi Oysters commercially for about 6 years. The Angasi is popular for its fine textured meat and distinctive salty flavor.

Bluff oysters are wild, found only in the Foveaux Straight and Tasman Bay areas with the harvest season between March and August. Due to their popularity, Bluff Oysters are among the first to be managed under a rudimentary quota system. Unfortunately, there is no way, as yet, to farm them.

Information found and used from Martin’s Seafood, Oysters S.A, and Pristine Oysters (just announced silver medal winners at the Royal Agricultural Society’s annual food awards)

For even more information check these beauties out Moonlight Flat Oysters

I hope that this information is of help to those interested. It was quite a search to find all the details and to be sure that I was correct in my writing, enjoy with Champagne.