Specifics about Pacific Oysters

Written By Michael's Seafood

1 minute read

The Pacific Oyster (Magellana gigas) is native to North-East Asia. It was first introduced to Australian Waters in the 1940's to South and Western Australia. By the 1980's they made their way to NSW. Pacific Oysters thrive in much colder climates thus the cold, clean waters that surround SA & TAS are perfect for these delicious delicacies.

If eating fresh, Pacific Oysters offer a sharp saline bite with a crisp clean finish. Their tasting notes offer that very "ocean like freshness" & can be paired with a variety of white wines. They are generally larger and meatier than Sydney Rock Oysters which makes them great for cooking Kilpatrick, mornay, or panko-fried style.

Physical Characteristics:

  • No hinge teeth inside the upper shell (unlike Sydney Rock Oysters).

  • Purple/Brown adductor muscle (joins the shells).

  • Edges of the mantle are black.

During the recent devastating weather events, Pacific Oysters have luckily remained in good supply for us to enjoy. We source only from the best farms with sustainable practices and proven high quality products time and time again. Connect with us for orders and more information.

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Sydney Rock Oysters