Pacific Oysters

Pacific oyster belongs to the Ostreidae family (oysters)

Length:   

• Small: 6-9cm
• Medium: 9-12cm
• Large: 12-15cm

Weight: 50 - 100g (Depending on size)

Farmed/Harvested throughout the year except in the breeding season (from December to March).

Live oysters: store at 4-6°c. Minimum shelf life of 7 days from harvest when stored at 4-6°C. Once opened, treat as fresh chilled half shell with an additional shelf life of 5 days.

Fresh chilled oysters: store at 0-2°c. Recommended shelf life of 5 days from opening.

Format: Live, Chilled and Frozen Half Shell.

Tray Packed: Layer packed on 30-piece plastic trays in cardboard boxes. Plastic sheets are used to separate layers.

Bulk options available.

Pacific oysters are a good source of Protein, Vitamin C, Vitamin B12, Copper, Magnesium, Iron, Selenium, Zinc and Iodine; and a source of Manganese, Phosphorus, Riboflavin (vitamin B2), Vitamin D and Niacin (vitamin B3).

Pacific oysters are typically enjoyed best fresh and raw straight from the shell. However, they can also be prepared in various ways:

• Baked
• Barbequed
• Fried or poached
• Smoked
• Steamed
• Used in soups or chowders

New Zealand Pacific oysters are highly sustainable seafood, farmed at intertidal and subtidal sites using both natural settling and commercially produced spat. They reach market size in 12-20 months, feeding on natural plankton. Each oyster farm operates under a strict resource consent issued by local councils, which acts like a license controlling farm size, activities, and monitoring. Unlike other seafood, Pacific oysters are governed by the Resource Management Act and the Aquaculture Act, not the Quota Management System.