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Beche De Mer
(Sea Cucumber)

Sydney Rock Oysters are endemic to Australia, and are found in bays, inlets and sheltered estuaries from Hervey Bay in Queensland to Wingan Inlet in Eastern Victoria.

They have a thick shell with a smooth exterier surface.  There are hinge teeth on the inner margin of their upper shell.  The mantle edges and adductor muscle scar are pale coloured.

Sydney Rock Oysters are capable of tolerating a wide range of salinities.  They are usually found in the intertidal zone to 3 metres below the low water mark.

Sydney Rock Oysters are "broadcast spawners" that is eggs and sperm are released into open water where fertilisation occurs.  Within hours of fertilisation the eggs develop into free swimming planktonic larvae.  The larvae swim in esturine and coastal waters for up to 3 weeks during which time they develop transparent shells and a retractable foot.  The larvae then settle on a clean substrate using the foot to find a suitable site.  The foot is resorbed once the larva is attached.  The shell darkens and the small animal takes on the appearance of an adult oyster.

Growth rates vary with local conditions. Sydney Rock Oysters generally reach 40-60g in 2 - 3 years.  Sydney Rock oysters change sex during life.  They start out as males and later change to females.  About 75% of prime eating oysters are female.

They are filter feeders, straining planktonic algae from the water. They are prey to a variety of fish, including stingrays, mud crabs, whelks and starfish.

Cooking Sydney Rock Oysters:

Oysters have a strong, rich and distinctive flavour and a soft, silky texture. They are often served raw, but deep frying, shallow frying and grilling are also popular. Pacific oysters are particularly good in pies.

The key to not overcooking oysters is to ensure that cooking stops as soon as the edges of the meat start to curl.

Raw or au naturel oyster can create precious portions such as: with lemon juice and cracked pepper; topped with tabasco sauce, tomato, garlic and cream; in the famous Bloody Mary tomato juice spiced with vodka; swimming in a sauce of lime, ginger and shallots; or Stuart Prosser's tartare, which incorporates horseradish and creme fraeche.

Grilled oysters can be tantalisingly topped with: the traditional Kilpatrick; fresh herbs and breadcrumbs; or balsamic vinegar and roasted capsicum.

Deep fried oysters in batter can be served with basil, aioli or spicy soy dressings (an appetising additive to warm salads).

Alternatively, try blending oysters with bechamel and serve in bread or pastry cups for hors doeuvres, or include them in soups and bisques.

Bottled oysters can be used in cooked dishes such as soups, terrines and braised dishes.
 

OYSTER RECIPES

Oyster Strudel	Beef with Oysters and Guinness	Oysters Rockefeller	Prosciutto-Wrapped Duck & Oyster Appetizer

How to open (shuck) Oysters:

Opening (Shucking) Oysters:
Scrub the Oysters under running water to clean shells.  Place Oyster, flat side up, on a board and press onto end opposite hinge using a cloth to protect hand.  Insert tip of oyster knife next to hinge, push firmly against hinge and pry the shells apart, sliding the knife against the inside of the top shell to sever the muscle holding the shell together.  Discard top shell, rinse Oyster in bottom shell lightly in a bowl of cold water to remove shell fragments and grit.  With Oyster knife, loosen Oyster from bottom shell and turn it over for good presentation.

Store live oysters, clams and mussels in the refrigerator. Keep damp by placing in shallow bowl with a wet paper towel draped over them.  Don't store an oyster on its side. Every so often, it will relax and open up a bit. If it's sitting on its side, it could lose all its liquid which is vital for flavour. 

Keep fresh shucked oysters, scallops and clams in their own container and store in the refrigerator. For best results, surround the container with ice.

Commercial Fishing for Sydney Rock Oysters:

There is no commercial harvesting of wild Sydney Rock Oysters.  All commercial stocks are farmed.

 

Exporters of Sydney Rock Oysters  |  Importers of Sydney Rock Oysters  |  Processors of Sydney Rock Oysters  | Wholesale Suppliers of Sydney Rock Oysters  |  Seafood Agents for Sydney Rock Oysters  |  Aquaculture Farmers of Sydney Rock Oysters

See also:  Oyster,   Flat Oyster,    Pacific Oyster

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