Australian Seafood Specalists
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Pacific Oysters and Rock Oysters

Characteristics

WILD/FARMED
Wild, Farmed
FRESH/FROZEN
Fresh
PACKAGING
Shrink Wrap
FLESH COLOUR
Off-white (sometimes with tinges of green) when raw and brownish when cooked
COOKING METHODS
Deep Fry, Shallow Fry, Bake, Grill/Barbecue, Smoke, Raw
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm

Oysters have a strong, rich and distinctive flavour with a soft, creamy texture. They are often served raw, but deep frying, shallow frying and grilling are also popular. The perfect wine to accompany natural oysters is a racy Sauvignon Blanc, one with light texture, herbaceous flavours and that racy acidity to settle the aromatic characters that oysters possess.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
Princess Charlotte Seafoods