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Regions and Bays
Each of our growing regions produce
oysters unique in taste, colour and
flavours.
The particular set of environmental conditions in the different regions means that there is a noticeable difference in the taste and appearance of oysters from each of the following bays:
South Australia
Coffin Bay "The Mecca"
Coffin Bay grows the "Mecca" oyster, as it is affectionately known because it is everyone’s favourite. They are a delicious farm-raised plump oyster with a soft, creamy texture.
Smoky Bay Oyster
The rich ocean tides and strong currents encourage a full bodied, flavoursome and world-class product. The oysters from this region are very firm in texture, slightly salty with a distinctive mineral-like finish.
Streaky Bay
The oysters from Streaky Bay go through a vigorous process to slow the growth and allow the cup to form and the shell to harden. This well recognised oyster yields a perfectly ridged shell and deliciously plump meat.
Ceduna - Denial Bay Oyster - "DBO"
Denial Bay is a beautiful protected bay near Ceduna that produces Australia’s favorite oyster known as the "DBO". Sweet yet peppery, this natural flavoured pacific oyster is superb raw or unique in lime tempura batter or Asian stir fry.
Franklin Harbour – Cowell "The Sea Grass Kid"
You can’t deny these beauties, known as "the Sea Grass Kid". Franklin Harbour is a magnificent protected bay near Cowell. The oysters are afforded all the elements required for excellent growth and extraordinary taste. They are highly sought after by oyster connoisseurs worldwide.
Tasmania
Pitt Water and St Helens
Tasmanian oysters are truly amazing. The taste is initially salty as the ocean air, with a sweet citrus rush aftertaste and the shells are smooth and strong. These oysters are daring you to experience all the energy of the ocean.
Aqa-Oysters (whole shell)
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