Although France is normally the first place that springs to mind for the world's best oysters, the Delta de l'Ebre, situated between Barcelona and Valencia, it a top contender. The oysters are said to have a unique flavour as they combine the saltiness of the Mediterranean with the sweet freshness of the River Ebro.
Pacific oysters are small and sweet and the world's most cultivated oyster. They are growing in popularity in both Europe and the West Coast, where they are starting to over-run the native Olympia. Pacific oysters used to be used to describe all small Pacific oysters like Kumamotos and Miyagis.
Bluff oysters are thought to be the best in the world. These delicate and tender shellfish are a unique product as they are from the last wild oyster fishery in the world and are only available for a certain amount of time each year.
Coffin Bay King Oysters
Wanna try? Favorite? Coffin Bay king oyster is a Pacific oyster of an impressive size hailing from the pristine waters of South Australia's Coffin Bay. Unlike most oysters which are typically grown for about 18 months, these oysters are allowed to grow for up to 6 or 7 years.
Sydney Rock Oysters are native to Australia and their peak season is from September to March. What do they taste like? Sydney Rock Oysters are sweet, creamy, and rich in flavor with a slight brine and mineral taste. The oyster's flavor is definitely unique, as other oysters don't have the same mineral-like taste.
Kumamoto oysters are harvested in the Kumamoto prefecture in Japan and have a sweet, buttery flavor that's beloved by seafood aficionados. These oysters are small in size but big on flavor, and they're one of the most expensive varieties you can find.
Coffin Bay King Oysters are among the most expensive oysters in the world. They take 6 to 7 years to grow, weigh one kilo and cost $100 AUD, around 77 USD.
Although France is normally the first place that springs to mind for the world's best oysters, the Delta de l'Ebre, situated between Barcelona and Valencia, it a top contender. The oysters are said to have a unique flavour as they combine the saltiness of the Mediterranean with the sweet freshness of the River Ebro.
New England Oysters are one of the most popular Oysters among East Coast lovers. These come from colder waters and take longer to mature, resulting in a complex salinity. The Oysters are usually medium in size and have tons of plump meat and clean liquor.
With so few harvested a year (estimated at no more than 5,000), the Maine “Belon” is among the rarest oyster available anywhere.
In Australia we are lucky to clean water in our seas and estuaries that result in some of the finest tasting oysters in the world, including the renowned Sydney Rock Oyster that is grown in estuaries along the coast of NSW.
Sydney rocks grow off Australia's eastern coastline, while Pacifics tend to grow in cooler areas such as Tasmania and South Australia. Pacifics are usually larger than Sydney rock oysters, and tend to be plumper, milder and creamier.
China accounts for around 85% of globally farmed oysters and consumes almost all of its own production1, 5.
The Sweet Tooth
Forget Eastern oysters. The kind of sweetness you're looking for can only be found in a Kumamoto—sweetest of the sweet—and some Pacifics.
It was found by the Vadehavscentret (Denmark). The Pacific oyster (Crassostrea gigas) is from the Danish shores of the Wadden Sea and resides in the Vadehavscentret.
So what makes French oysters so special? It's thanks to the unique combination of their growing environment (terroir) and farming practices that results in each variety's unique flavour profile. Here's 10 French oyster varieties you'd most likely see on restaurant menus.
There are three species of oysters commonly eaten in Australia - Sydney rock oysters, Pacific oysters & Flat oysters. Whilst the Pacific oyster is the most common species grown worldwide, the Sydney rock oyster is a species endemic (native) to Australia and is New South Wales' dominant commercial species.
Contact us to clarify. Distribution - The flat or native oyster is found throughout the marine and estuarine habitats of southern Australia, from mid NSW to the southern parts of Western Australia and Tasmania.
Meet Jill. This gnarly 2.74kg specimen is officially the nation's biggest oyster – and she hails from a farm on the Clyde River, NSW. The man behind the winner is Bernie Connell, a three-time champion of a competition which is held annually at Narooma Oyster Festival on the NSW South Coast.
Introduced to Australia in the 1940s, this species originates from Japan. Large and with a salty-sweet, creamy taste, Pacific oysters are considered at their best from April to September.
Marine species found in South Australia. Established in the gulfs, Port River, Kangaroo Island and the West Coast.
Rule of thumb is at least 4,000 years old. Foodie tradition dictates only eating wild oysters in months with the letter “r” – from September to April – to avoid watery shellfish, or worse, a nasty bout of food poisoning. Now, a new study suggests people have been following this practice for at least 4,000 years.