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kaipara oysters

Seasonality of the beloved bivalve

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Seasonality of the beloved bivalve

Oysters do have seasons!  When the oysters feel the temperature change from winter to summer they switch from feeding and move their energy onto spawning.  For people eating spawning oysters this is noticed by a soft, creamy meat.  That unpleasant creaminess is the oysters eggs & sperm.  You're eating the life of oysters.  Some people like it, but most I find don't.  But don't worry, we have options to have non spawning oysters available during summer ~  read more on how and why in this post...

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New Zealand oysters visit the 2014 Osoyoos Oyster Festival

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New Zealand oysters visit the 2014 Osoyoos Oyster Festival

46° South was invited to supply the unique New Zealand oyster varieties Tio Point (ostrea chilensis) & Kaipara (crassostrea gigas) for the 2014 Osoyoss Oyster Festival.  The Osoyoos Oyster festival is in it's 3rd year running and has seen tremendous growth since last year.  The town of Osoyoos is a place most New Zealanders would recognise the landscape as being similar to 'Central Otago'.  The dry, rattle snake invested... read on

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New Zealand Oysters and Wine

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New Zealand Oysters and Wine

Two New Zealand delicacies:  Kato Sauvignon Blanc from the Awatere Valley and Kaipara Oysters, named after the harbour they're farmed in, the Kaipara Harbour.... read on  

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Kaipara Oysters arrive this week !!

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Kaipara Oysters arrive this week !!

Live Kaipara oysters from the cold clean waters of New Zealand are flying into Rodneys Oyster House in Toronto this week.  During the months of Summer when the water warms up, the North American oysters are in poor condition.  These New Zealand oysters are from cold winter waters and are in prime condition.  They're plump and full of flavour! 

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