16
sTorage
MarcH 2008 FisH
FroM page 15
oysTer guide
source: Foodservice Magazine, ocToBer 2007
pacific oysters
The pacific oyster, introduced into australia from Japan, is
now the most commonly grown oyster in australia. They
are grown primarily in Tasmania and on the west coast
of south australia, but in recent times also in new south
wales. Typically, pacific oysters are large, with a spiky
shell and clean white interior.
The pacific oyster is characterised by its fresh, clean,
salty flavour – just like being rolled in the surf. as it
spends its entire life under water, the pacific oyster is
relatively easy to open and, for the novice opener, a good
starting point. The pacific oyster is popular as a cooking
oyster, particularly with Japanese and chinese chefs who
regard its simple flavour and texture a great vehicle for
flavours. The pacific oyster prefers the cooler months,
spawning in summer. depending on the region where
grown, it is available from March to early december.
sydney rock oysters
‘sydney oyster’ is a strange name for an oyster that grows
naturally along some 1500 kilometres of coastline from
Moreton Bay in south-east Queensland to Mallacoota on
the victorian–nsw border. The sydney – or rock – oyster
is without doubt one of the world’s great eating oysters
and we have it here right on our doorstep. it grows intertidally among the estuaries, lakes and inlets along the
east coast of australia. characterised by its deep, rich,
sweet flavour, the rock oyster has a lasting taste that is
unknown in other oysters and truly unique.
in general, nsw north coast rock oysters are at their
best in the summer months, while the condition of south
coast rock oysters is best in winter. But it is advisable to
check with your local supplier to find out which is best on
any given day.
angasi oysters
The flat, or native, oyster (Ostrea angasi) is a unique and
very special oyster. although one of the first seafoods
farmed in australia – by aboriginal people, some 6000
years ago – the angasi oyster has only recently become
popular with farmers, due mainly to the difficulty of
growing it.
if the pacific oyster is the ‘sauvignon blanc’ of
oysters, and the rock oyster is the chardonnay, then the
angasi is the shiraz. Full-flavoured and textured, the
angasi oyster is big, very rich and very flavourful, with
an almost meaty flavour and texture. often sought by
chefs for cooking, the angasi is difficult to come by and
expensive: try them, if you get the chance, as they are
truly special.
pHoTos: courTesy royal agriculTural socieTy oF nsw and sopHie granger pHoTograpHy