Oysters and Mussels

Ocean to plate

Crassostrea gigas or as the Tasmanian locals call ‘pacific oysters’ are grown in the cold, clean waters of Tasmania. Although they are resistant to a number of salinities and water quality, pacific oysters prefer rocks and other hard surface in protected intertidal waters.

These Pacific oysters are known for their exceptional flavour profile. They boast a briny sweetness that is influenced by the unique marine environment. With every succulent bite, you will experience the pristine essence of the ocean.

The Tasmanian seafood industry strives to commit to sustainability ensuring each oyster is harvested using responsible practices. There are a few methods that farms use to harvest oysters. One method is by cultivating the oyster spat, having them set on the ocean floor, and then harvesting them by hand. Another method is by cultivating them in a nursery and then suspending them in floating bags where they are easily harvested.

Tasmanian oyster farmers prioritise the health of our oceans and the delicate balance of marine ecosystems. By adhering to sustainable harvesting methods, we guarantee that the delectable taste of our Pacific oysters is accompanied by a clear conscience.

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Marine Farms

Tasmanian marine farms are managed by the Department of Natural Resources and Environment Tasmania. Click here for more information on Tasmanian aquaculture and management.

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Species Harvested

Angasi Oysters
Pacific Oysters

1. Fun Fact

The Pacific oyster (Crassostrea gigas) is native to the Pacific coast of Asia. Pacific oysters were first introduced to Tasmania in the 1940’s, and while they’re not native to Tasmania, they’re often sold as Tasmanian oysters.

2. Fun Fact

Oysters have bi-valved shells to protect their soft bodies. The two shells are joined by a hinge and an adductor muscle holds the shells together. The oyster will then use this muscle to clam up tight as soon as it is removed from the water, either when the tide is low or when it’s harvested. The stronger the adductor muscle, the longer the oyster will survive out of the water.

3. Fun Fact

Pacific Oyster production is one of the lowest carbon emission food sources per 100g protein, and significantly lower than land-based protein production.

4. Fun Fact

Tasmania produces 43 million Pacific Oysters a year, a third of Australia’s harvest.

5. Fun Fact

Tasmanian Pacific Oyster aquaculture injects an estimated $35 million into communities.

6. Fun Fact

Oysters contain high levels of omega 3, zinc, iron, and magnesium. The flavour profile reflects the environment they are grown in; flavours of salty, sweet, mineral and vegetal all depend on the bay they are grown in.

7. Fun Fact

One Pacific Oyster can filter 15 litres of water an hour. They improve water quality by filter feeding on phytoplankton and detritus, leading to clearer waters with reduced nitrogen levels.

8. Fun Fact

Oyster farming is an old industry, there are records of Romans farming oysters as early as the 1st century BC.

My name is Jon, I am have been farming oysters since the beginning of the industry in Tasmania

Buy SeafoodMeet your Producers

Freycinet Marine Farm

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You can also ask your local fishmonger.

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RecipesGet Cooking Tonight

Oysters with cucumber dressing

by Massimo Mele

How to shuck Oysters

Step 1

Wrap a tea towel around the oyster with the hinge poking out (the pointy end!)

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Step 2

Hold the oyster firmly while pressing it into a bench.
Insert an oyster knife just inside the hinge where the shells meet.

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Step 3

Wiggle the knife into the hinge until it is firmly in.
Give the knife a sharp twist, making sure you are holding on tight.

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Step 4

When you hear a popping noise, slide the knife along the inside of the top lid to slice the adductor muscle.
Cut the other end of the adductor muscle close to the bottom of the shell and you are ready to enjoy!

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How we harvest your seafood