The Pacific Oyster is endemic to Japan, but has been introduced into a number of other countries including Australia. It was deliberately introduced into Tasmania and South Australia and has spread to parts of NSW. A potential threat to the native Sydney Rock Oyster, it is banned in some areas of NSW and all of Queensland, Victoria, and WA. Pacific Oysters grown in NSW (South Coast to Port Stephens) are genetically modified triploid oysters (sterile).
Best throughout the colder months, with peaks from April to November when they are considered to be in peak condition.
Size & Taste
Average 50g – 80g whole weight and 7-10cm shell length, though they have reached 45cm; generally larger than Sydney Rock Oysters. Flesh is generally more white in colour with mauve or brown patches & a stronger saltier flavour.
Shucked Pacific oysters are best eaten within 2-3 days of purchase but will keep for up to 5 days in your fridge at 1ºC to 5ºC. They can also be frozen for up to 3 months (below -18ºC, and used in soups or cooked with toppings.
Live (Unshucked) Pacific oysters have a shorter shell life then Sydney Rock oysters and should be eaten within a week of harvest when stored correctly (optimum temperature 5ºC, cover with damp paper or cloth and keep in the coldest part of the refrigerator).