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.
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.
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.
Generally speaking, Pacific oysters will have a pronounced cucumber or vegetal undertone. Atlantics are more prone to take on earthy, mushroomy, and molluscy notes. Texturally, East Coast oysters tend to be solid bites—silky to meatier, whereas West Coast will be slightly creamier, custardy.
Pacifics are usually larger than Sydney rock oysters, and tend to be plumper, milder and creamier. You've probably come across the ubiquitous Pacific via South Australian producer Coffin Bay Oysters, which can be found year-round at fishmongers and seafood markets across the country.
Coffin Bay, Eyre Peninsula
The remote, pristine Eyre Peninsula waters produce some of the world's most sought-after oceanic treasures. Cradled by national parks, Coffin Bay is at the heart of the region's thriving oyster industry where thousands of plump, buttery Pacific Oysters are harvested each week.
Sydney Rock Oysters: Native to Australia, Sydney Rock Oysters are renowned for their delicate, creamy, and slightly sweet flavor. They are smaller in size compared to other oyster varieties and offer a refined, briny taste that is highly sought after by oyster connoisseurs.
While oysters can be quite pricey, none are more expensive than Coffin Bay oysters hailing from Australia (via First We Feast ). These oysters cost a whopping $100 each. That means a standard order of a dozen Coffin Bay oysters on the half shell would add up to $1,200.
"The Rock oyster is quite particular about what it eats and filters much smaller particles than Pacifics, resulting in slower growth but flavours that are more directly related to the food in the water, so the oyster really reflects its merroir [the marine equivalent of terroir]," Susman says.
When comparing West Coast vs East Coast oysters, you'll notice that West Coast oysters often have a sweetness about them. They are creamy in taste and texture, less briny than the East Coast varieties. Outstanding flavors include melon, sweetness, butter, and cucumber.
Shucked oysters are designated according to size. Standards are the smallest classification of shucked oysters, selects are the middle size grade and counts are the largest.
"What makes Sydney Rock Oysters special is their ability to keep their shell closed for extended periods of time," he explains. "It's something they naturally do because they live in an intertidal environment. This ability they have means they also retain freshness out of the water when harvested."
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. The fishing season is from March (to be announced).
Bluff oysters are meatier and have a more intense flavour than their cousins around New Zealand. They are arguably best eaten fresh, raw and straight from the shell, but are also delicious battered, served Kilpatrick or in a seafood chowder.
In very generalized terms, and we mean very, West Coast oysters tend to be sweeter, and East Coast oysters tend to be saltier. If you want to read more about the specific merroir of each of the 5 species of oysters grown in the U.S., you can read more from Element Seafood.
Atlantic Oysters (Crassostrea Virginicas)
These oysters include popular types such as Bluepoint and Wellfleets. They are the most commonly consumed oyster in the United States. In fact, around 85% of the oysters harvested in the U.S. are Atlantic Oysters. Their shells are larger and rounder than Kumamoto or Pacific.
But years of heavy flooding and disease outbreaks have compounded those costs by diminishing the supply of mature oysters, driving up wholesale prices and requiring restaurants to rethink the way they serve their little sea gems.
Angasi oysters have a lingering distinctive taste of the sea, prized by oyster lovers. Likewise Pacific oysters have their unique and somewhat delicate flavour, which differs from bay to bay. Both oysters can be served freshly shucked or lightly cooked.
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.
Dietary advice. No seafood caught west of the Sydney Harbour Bridge should be eaten. You should release your catch.
While Pacific and Atlantic oysters are widely cultivated in the US and are frequently named after the specific bay, river, or region they are cultivated in/near, Kumamoto oysters are so popular, so distinct, that they typically go simply by the name “Kumamoto Oyster”, although some establishments will include the area ...
Belon oysters are one of the most sought-after varieties in the world, and they're also one of the most expensive. These oysters are harvested in the Belon River in France and have a unique, coppery flavor that sets them apart from other oysters.