Sydney Rock Oysters

When we were on the South Coast of New South Wales we were treated to oysters for lunch, which Susan declared to be the best she's had.

Sydney Rock Oysters (*Saccostrea glomerata*) are the preferred species of oyster in Australia, found in the estuarine waters of New South Wales and southern Queensland. They are threatened in the wild (and in some fisheries) by the invasive Pacific Oyster, coincidentally the species of oyster now dominant in French cultivation. They thrive in sheltered bays, rivers, and estuaries, attaching themselves to rocks, piers, and other hard surfaces. They main centre of production used to be the Georges River in Sydney, but that fishery was closed after multiple pollution events and poisoning.

Sydney Rock Oysters take 2 to 3 years to reach market size, and their growth is influenced by water temperature, salinity, and food availability. Unlike Pacific Oysters, they are well-adapted to Australia's fluctuating coastal conditions, including variations in salinity and water temperature. Their shells are usually thick and irregular, varying in color from white to dark purple or brown.

The Australian aquaculture industry has invested heavily in breeding and disease resistance programs to improve the sustainability and quality of the oysters. We had them raw on the half shell, opened and nicely presented by the bloke at the oyster shack.