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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We recently paired up with Long Table Distillery (Vancouver's first Micro-Distillery) to showcase the Tio Point Oyster (ostrea chilensis) & Kaipara Oyster (craosstrea gigas) along with Long Table's spectacular gin! All I have to say is WOW ! I would of never thought gin paired so well with oysters...
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
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
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!