Far South Coast has plenty of fatty oysters to go around this summer

One of the highlights of the summer holidays is sitting down with a plate of freshly shucked oysters and sharing them with friends and family over Christmas and New Year’s.

As the NSW Far South Coast always expects to see huge crowds over these holidays when people flock to the region’s stunning beaches, many locals and tourists alike will be asking: will there be enough oysters to go around?

Well, you can rest assured that stock levels are high and the oysters are fat and creamy.

When pondering how many were sold last season, Tathra Oysters’ owner Gary Rodely remarked, “It seems the demand is insatiable for them”.

“That’s always been the nice thing about growing oysters; people love them with a passion, and they love to have them on a special occasion. And there’s no more special occasion than Christmas!” he said.

“Oysters generally have a nice sense of occasion. They generally tend to fatten up right before Christmas.”

Speaking on Thursday (19 December), he said Tathra Oysters had already sold 700 dozen oysters to the Sydney restaurant market over the last week.

“Far South Coast oysters are very prominent on the Sydney oyster market,” he said.

“We’re hoping for our record season, and so far, it’s looking good.”

Merimbula Gourmet Oysters’ manager Dominic Boyton said his team sold 8000 dozen oysters in the lead-up to Christmas 2023, which he said was normal.

When asked how his stocks were looking heading into Christmas 2024, he said, “We’ve got plenty”.

“Everyone has planned for Christmas many years in advance. That’s how we go!” he said.

Mr Boyton said his oysters were in good condition this season.

“There was a nice little drop of rain a couple of weeks ago, which fattened them up,” he said.

“They all look good up and down the coast.”

Mr Rodely said the oysters would be in a nice and fat condition across the coast, partly due to the dry weather this year.

He said dry weather means oysters are less “volatile”, so are less likely to spawn. Farmers aim to get them into the peak condition of where they are about to spawn and keep them in that condition for as long as possible, as that means they are rich and creamy.

When there is a flood and a drop in the water’s salinity, the oysters spawn and then lose their richness.

When asked about his recommendations for this season, Mr Boyton’s advice was simple: “Just buy fresh oysters!”

“Go and see local farms, if they are selling, and get oysters from your farms,” he said.

“A lot of estuaries have at least one or two that sell direct from the farms. I think that’s the best way to get them if you can.”

NSW Department of Primary Industries and Regional Development Deputy Secretary Sean Sloan noted that the state is renowned for its world-class prawns, oysters and other seafood.

“Whether you’re celebrating at home or travelling across NSW these holidays, I encourage everyone to choose locally harvested seafood that has not been transported great distances to reach your dinner plate,” he said.

“By choosing seafood caught here in NSW from local suppliers, you’re not only treating yourself to the freshest and most sustainable produce, but you’re also supporting local businesses, creating jobs and boosting regional economies.

“The NSW seafood industry plays a vital role in the state’s economy, contributing an estimated $204 million annually. The aquaculture sector, which is the highest-value sector of this industry, is currently valued at $112 million and aims to grow to $300 million by 2030.”

Original Article published by Albert McKnight on Riotact.