Known by various names, this pear-shaped oyster is native to both New Zealand and Chile. In New Zealand, it is mainly wild caught in the South Island’s Foveaux Strait, Golden Bay and Tasman Bay. Since it is a deep-water oyster, it dies after a couple of days, and it is often plucked and preserved in brine.

The meat of bluff oyster is thick and round with a briny, creamy, clean, and sweet taste. It is best enjoyed fresh from the shell, usually paired with a drizzle of lime, but it can also be baked, fried, or added to soups and chowders.