The Oyster

Get shucked cultivates the Pacific oyster, Crassostrea gigas, it is native to the pacific coast of Asia. It was first introduced to Tasmania in the 1940's. Oysters sold as Tasmanian oysters are more often than not Pacific oysters. The true native oyster is called Angasi.

Oysters have bi-valved shells to protect their delicious soft bodies, the two shells are joined by a hinge. An adductor muscle holds the shells together, the oyster will use this muscle to clam up tight as soon as it is removed from the water as it does naturally when there is a low tide. The stronger the adductor muscle the longer the oyster will live out of the water. Oysters are filter feeders, they filter plankton using their gills and they can filter up to 30 litres of water per hour. Our oysters are usually harvested at about 2-3 years of age but if an oyster is not harvested it can live for up to 30 years.

Life of an oyster

Although few people bother themselves with the monotonous lifestyle of the oyster, many throughout history have spent enormous amounts of time and money growing and seeking out this delicious little humble creature of the sea.When the water temperature is right (20degrees +) and there's full moon on an outgoing tide; adult oysters spawn. They shoot millions of eggs and sperm into the water; so many that the water can take on a milky appearance. Fertilization takes place.

The baby oysters drift in the currents for 3 weeks until they become too heavy. They then find something hard to attach themselves to, they are now about 7mm long and are called spat. It will take from 18 months to 4 years to grow to a size fit for your table. Most, if not all oysters begin as male and change to female later in their life.

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