Sydney Rock Oysters - Sapphire Coast Oysters, New South Wales

Sydney Rock OYSTERS

Sydney rock oysters are native to the Sapphire Coast and are naturally found in our pristine southern waters. Born wild and grown with the latest environmental farming techniques, our oysters are a reflection of the unspoilt estuaries of the deep south.

Wheelers Oysters

Sydney Rock Oyster served at Wheelers Restaurant, Merimbula

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Known as the greatest culinary jewel of the sea, Sydney rock oysters are prized for their superior flavour and provenance.


They have the unique ability to take on the flavour of their environment, so no two Sydney rock oysters taste the same.


Whilst each region produces unique tasting oysters, Sydney rock oysters are known for their deep, complex flavour and lasting sweetness.


There are six key producing estuaries on the Sapphire Coast, all of which possess their own distinct flavour.

JEWEL OF THE SEA

Sydney Rock Oysters on the Sapphire Coast, NSW

Sydney rock oysters are particular about what they eat, filtering tiny particles of algae and organic matter in the lake waters. This makes them slow growers, taking three to four years to reach market size.


In comparison, Pacific oysters reach market size in just eighteen months – so growing Sydney rock oysters really is a labour of love!


Their slow growth allows them to develop rich flavours that directly reflect their environment, known as ‘merroir’.

METICULOUS MOLLUSC

Sydney rock oysters are native to Australia and endemic to the east coast.


Although branded as ‘Sydney Rock’, they grow along a 1500km stretch of intertidal coastline from southern Queensland to northern Victoria. They are rare, natively thriving in just 41 locations along this stretch of coast. 


The Sapphire Coast is a natural spawning ground for Sydney rock oysters which enables local growers to catch spat (baby oysters) out in the wild.

NATIVE

Scientific name

Saccostrea glomerata


Charecteristics

They possess a smooth, thick shell with small teeth on the internal rim of the shell, generally near the hinge. The mantle edges and the adductor muscle scar are pale in colour.


Size

Sydney rock oysters reach approximately 60g in 3 years, and have been known to live for up to 10 years.


Distribution

Sydney rock oysters are endemic to Australia and inhabit sheltered estuaries and bays, from Hervey Bay in Queensland to Wingan Inlet in Victoria.


Confusing species

The introduced Pacific oyster (Crassostrea gigas) is now found throughout most of the range of the Sydney rock oyster. The Pacific oyster has a thin, rough shell with no hinge teeth on the upper shell, the mantle edges are black and the adductor muscle scar is purple/brown in colour.


Source: NSW Department of Primary Industries

Saccostrea glomerata - Sydney Rock Oyster

Nutrition

Sydney rock oysters are not only delicious but are also considered to be one of the most nutritionally balanced foods available. They are 99% fat free, contain less than 0.03% cholesterol and are rich in vitamins, minerals (especially zinc) & Omega 3 fatty acids.

Nutritional profile

Per 100g of Sydney rock oyster


Calories: 68

Protein: 7 grams

Fat: 3 grams

Vitamin D: 80% of the Reference Daily Intake (RDI)

Thiamine (vitamin B1): 7% of the RDI

Niacin (vitamin B3): 7% of the RDI

Vitamin B12: 324% of the RDI

Iron: 37% of the RDI

Magnesium: 12% of the RDI

Phosphorus: 14% of the RDI

Zinc: 605% of the RDI

Copper: 223% of the RDI

Manganese: 18% of the RDI

Selenium: 91% of the RDI

Saccostrea glomerata - Sydney Rock Oyster