Oysters (Crassostrea gigas) - Fine Tasmanian Seafood
Our oysters are harvested from farms across the state, including the cool waters off Bruny Island in Tasmania's south, the sparkling bays around the east coast and the remote waters of Smithton in the state's northwest. Ashmores work with oyster farmers to select oysters from around the Tasmanian coastline, renowned for its pristine water quality and Southern Ocean algae which give the oyster a sweet crisp taste.
Oyster farmers take on the baby oyster from the hatcheries to grow and nurture until the product reaches market size, this process can take several years of farming husbandry. Ashmore Foods market a significant portion of Tasmania's oyster production. Every working day oysters are supplied to the Ashmore factory for selling into Australian mainland markets.
Oysters available for online sale are selected from these batches to ensure quality and freshness. Oysters in Tasmania can only be harvested from waters that have been given the tick of approval by state authorities and all oyster handling premises including Ashmores must be HACCP approved ensuring food safe premises. Oysters are packed cool and shipped overnight to customers. If on receipt of the oysters they are kept at less than 4oC, then the oysters will be usable for at least seven days. For tips in shucking an oyster see: www.youtube.com/watch?v=NTkB3Mc3ogk
Live oysters can be harvested, packed and transported from the farm to mainland Australia in under 24 hours. Ashmore's food safe HACCP processing facility provides oysters freshly opened or snap frozen, natural or kilpatrick, topped for the food service markets, branded for full customer confidence.
Arguably Australia's most delicate oyster, for the true seafood connoisseur.