Oysters Australia

Oyster farming is a significant and historic aquaculture industry in Australia, with roots that predate European settlement. Aboriginal Australians were the first to sustainably harvest oysters, as evidenced by ancient shell middens found along the coast.

The industry primarily focuses on three main species:

• Sydney Rock Oysters (Saccostrea glomerata): Native to the eastern coast, these are the most valuable oyster species in Australia. They are known for their rich, strong flavor and are farmed extensively in New South Wales. They typically take 3-4 years to reach market size.

• Pacific Oysters (Crassostrea gigas): Introduced from Japan in the 1940s, these are a fast-growing, plump, and creamy oyster species. They are farmed predominantly in Tasmania, South Australia, and certain parts of New South Wales.

• Native Flat Oysters (Ostrea angasi): Also known as Angasi oysters, this native species was nearly driven to extinction by overfishing in the 1800s. They are now being farmed in small quantities, prized for their complex, savory flavor.

Oyster farmers in Australia have evolved from traditional methods to more sustainable and innovative practices. The key stages of farming are:

• Spat Collection: Farmers collect wild spat (baby oysters) or use hatchery-bred spat.

• On-growing: The spat are transferred to various structures to grow. Traditional methods used intertidal racks and rails, which exposed the oysters to the air at low tide.

• Harvesting: Oysters are harvested once they reach market size, which can take anywhere from 12 months for Pacific oysters to over 3 years for Sydney Rock oysters.

Modern farming has seen a shift towards floating systems, such as bags and baskets, which are suspended in the water. These methods offer several environmental benefits, including reduced impact on the seafloor and seagrass beds, and improved water quality due to the oysters' natural filtration.

Oysters in Australia

Oysters Australia

Australia's Oyster Coast

Oysters Tasmania

Shun Culture