Scientific Name

Saccostrea glomerata

Sydney Rock Oysters are endemic to Australia and inhabit sheltered estuaries and bays, from Hervey Bay in Queensland to Wingan Inlet in Victoria.

Season

Normally available all year round, with peaks from September to April when they are considered to be in peak condition.

Size and Taste

Average 40-60g whole weight and 6-8cm shell length, they are generally smaller than other oysters. Flesh can be seen to be more yellow in colour and a finer texture, more refined flavour.

To Store

Shucked Sydney Rock oysters are best eaten within 2 – 3 days of purchase but will keep for up to 7 days in your fridge at 1ºC to 5ºC and can be frozen for up to 3 months (below -18ºC, and used in soups or cooked with toppings).

Live (Unshucked) Sydney Rock oysters can last a week or more from harvest when stored correctly (optimum temperature 10 ºC, cover with damp paper or cloth and keep in the warmest part of the refrigerator, usually the crisper).