Closed shell Oysters
Our oysters have been harvested from Pipeclay Lagoon in Tasmania, Clifton Beach is a treasured gem for all Tasmanians. Surf waves which start their journey from Antarctica are a favourite playground. Pipeclay Lagoon is lucky to receive these fresh, clean waters directly from Clifton Beach. It makes a perfect place to grow our happy, healthy oysters.
Our oysters can be refrigerated for up to 5 days in their shell, but will taste best cooked if not eaten within 24 hours of opening, Oysters can be frozen for up to 3 months, below -18ºC, and used in soups or sauces.
Live molluscs should be consumed as soon as possible after purchase. Place in a container, cover with damp paper or cloth and keep in the warmest part of the refrigerator, usually the crisper (optimum 5ºC), ensuring that the covering remains damp.
Average yield is 20-40% from half shell. Has a rich, iodiney flavour, low – medium oiliness and moist, soft, creamy flesh when raw, turning browny-grey when cooked.
If not consumed raw, they require very little cooking, either a quick dip in hot oil (usually with a coating) or a very gentle warm through; stop cooking as soon as the edges of the meat start to curl, as overcooked they will be tough and tasteless. Larger specimens are often better served cooked.