Pacific oysters

Scientific Name: Ostreidae

If there is anything in the world better than a cold beer and fresh Oysters, I am yet to find it. Consumed in Tasmania for approx. 20,000 years by the coastal tribes, Oysters truly are a classic of Tasmanian dining.

Get freshly shucked Oysters from Kyeema for eating pronto or un-shucked for throwing straight onto the barbecue, or an open fire for a more traditional meal. A squeeze of lemon and a grind of fresh pepper is always the best way to eat Oysters. Kilpatrick style with bacon and Worcestershire sauce is also a firm favourite.

Oysters have a strong, briney flavour and silky texture. They’re great for grilling, baking, sashimi, crumbing and smoking.
We get our Oysters from a number of amazing suppliers across Tasmania. Tasmanian Oyster Co has leases in Smithton & Dunally. Tasmanian Blue Water Oysters Seafood has leases located in St Helens.

Ask us where our oysters are from when you come in-store!

angasi oysters

Scientific Name: Ostrea angasi

On special occasions get a supply of Angasi oysters from The Oyster Province. Angasi oysters are endemic to the Southern areas of Australia - which means that they are only found to grow naturally in those areas. Unlike Pacific Oysters, Angasis are native to Tasmania!

As a sub-tidal species, Angasi Oysters prefer deeper waters. However, when grown in deep water they don’t develop as well as they do when farmed and are victims of predation. Eat them natural, add some lemon or try them crumbed or pan-friend.