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Tuross Oysters



Be sure to sample our locally grown oysters fresh from the pristine waters of Tuross Lake
Ask for them at The Tern Inn, Pickled Octopus, Tuross Boatshed Cafe, Tuross Service Station, Tuross Supermarket and Tuross Head Country Club.

Oyster growing is the second biggest industry in Eurobodalla after tourism, with 33 businesses employing an average of two people each. The NSW south coast is the world's most environmentally sustainable oyster region

Oysters take three years to grow, traditionally on the thousands of long sticks which can be seen at low tide on many of the waterways throughout Eurobodalla.

The stick method was introduced in the 1950s and is still carried out today however it is being phased out as local oyster growers change their infrastructure from old tar based sticks to new environmentally friendly recycled plastics.

The work with sticks and with the new basket systems is labour intensive with each oyster stick or basket being moved every year, one by one.

And young oysters don't have an easy time of it. They need protection from fish such as bream, from stingrays and from the sooty oyster catchers, the birds whose elegant long legs and piercing bill are designed to make them an efficient oyster-destroyer when they make just one hole however the new basket systems are offering far better protection to the oyster

 

Oysters On Sticks

As you explore Tuross Lake you will still see thousands of oyster growing sticks lying neatly in the water at low tide. Tuross oyster farmers have prepared them by nailing together of 25mm x 25 mm x 2 metre hardwood sticks into frames about 2 metres x 1 metre with around 12 sticks in each frame nailed about 25mm apart.

These are wired together in bundles of around 7 frames and dipped in hot tar to prevent the sticks from rotting in the river and to make it easier to knock the oysters off when they are ready for collection.

Using the stick method of cultivation, each oyster farmer lays out at least 15000 sticks each year.

Please be aware of where the oyster leases are in Tuross Lake and be cautious when near them as you might run aground on submerged racks and beds that are covered by the tide.

Each of the oysters from the different regions of Eurobodalla have their own particular flavour, coming as they do from three very diverse estuaries. 'Every estuary, even different leases within an estuary, have a different flavour,

From the deep, fast-flowing Clyde, oysters emerge salty and sweet.

From the shallower Narooma, they're also salty but sharper.

From Wonboyn, they're ''super creamy and fruity''.

Those from Tuross Lakes grow in a barrier system, protected from the ocean and local Tuross growers say their taste varies from bay to bay.

 


Narooma grower David Maidment says he could certainly tell an oyster from Tuross, where he has also farmed, from one grown in Narooma.

"Tuross oysters are softer and fresher, influenced by the large river that runs from the back of Cooma towards the coast.
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"Generally an oyster grown in a lake such as Tuross, Wagonga or Wapengo will have a lot more flavour than those cultivated in a river. River oysters acquire their particular taste because they experience high salinity being grown to the mouth of the sea and having two flushing tides each day."
a lake oyster farmer

You be the judge - try them all

 


Tuross Head is located in the middle of
Australia's Oyster Coast, the world's most environmentally
sustainable oyster region

To learn more of Buying, opening and storing your Tuross Oysters please visit the excellent guide on
the Oysters Australia website

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Below: South Coast Oyster Growers Promo Video - enjoy