After 18 months of meticulous care, New Zealand oyster farmers serve up perfectly conditioned Pacific oysters for seafood lovers.
“Pacific oyster farming in New Zealand is a craft that has been honed over 30 years,” said Mr McCallum, New Zealand Oyster Industry Association chair.
Farmers developed the knowledge and techniques to nurture an oyster through its growth cycle to produce a delicacy at its absolute best. After each long hot summer, the waters cool and brings the oysters into condition. Farmers begin their harvest just as they reach perfection. Harvest is a time of great pride for farmers because they see all of their experience, care and hard work pay off in the form of a plump, succulent oyster nestled within a deeply cupped shell.
Pacific oysters are predominantly grown in warmer waters around Auckland, Coromandel and Northland. Although oysters take their flavour from the terroir of their local waters and tastes differ from bay to bay, New Zealand Pacific oysters in general are prized in fine dining markets around the world and exported to 24 countries.
The New Zealand Pacific is a delicate oyster, packed with a clean briny flavour and carrying a sweet finish. It’s the perfect oyster for anyone starting in the oyster world. They’re not overwhelming; they’re easy, approachable and ultimately a really enjoyable experience.