Tasmanian Oysters

Tasmanian oysters are sustainably grown and harvested oysters coming from the oyster beds along the north, east, and south-east coasts of Tasmania. They include two different species of oysters, namely the Pacific oysters (Crassostrea gigas), and the angasi or Australian flat oysters (Ostrea angasi).

The first ones are an introduced species of cupped oysters, recognized for their firm flesh, large size, and a unique sweet-and-savory flavor with herbal notes. Angasi oysters, on the other hand, are native to southern Australia’s waters. These oysters have flat shells with firm meat that is said to be reminiscent in flavor to belon oysters and to be the most flavorful shortly after the harvest.

High-quality, fresh Tasmanian oysters are available year-round on the island and the Australian mainland, but they are also exported to Asian countries.