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Oysters in winter: what's in season?

Oysters are in their prime in winter. Here are some of the best.

Richard Cornish
Richard Cornish

Try oysters topped with fingerlimes.
Try oysters topped with fingerlimes.Edwina Pickles

Sydney rock oyster
(Saccostrea glomerata)

An Australian native found from the southern Queensland coast down to the Victorian border. Those who grew up on its rich succulent taste and creamy beige flesh consider this to be the best in the nation. Look for Sydney rocks from the southern fisheries that have autumn condition and nice, deep, well-formed shells.

Pacific oyster
(Crassostrea gigas)

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Victorians had wiped out their native angasi fisheries through overfishing by the 1900s. Pacific oysters were going to be introduced from Japan in the 1930s but World War II got in the way. Large, with a grey chalky shell, they are favoured by those who like the clean taste of the sea and nice hit of those iodine flavours. South Australia's oysters spawn from December to February, regain condition over autumn and are considered to be at their peak in the cooler months.

Angasi oyster
(Ostrea angasi)

Also known as a mud oyster, this is a southern Australian native that is being farmed in small numbers. Big, fat and meaty, it lends itself to being presented by a chef using knife techniques, rather than just sliding one down the throat.

Triploid oysters

By cross-breeding different oysters, growers can produce a triploid oyster, one with three sets of chromosomes, that will not spawn, thus maintaining condition throughout the year. The practice is most common with Pacific oysters.

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Richard CornishRichard Cornish writes about food, drinks and producers for Good Food.

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