Coromandel oysters from the pristine waters of New Zealand made their way to Canada this summer. They were a popular summer and early fall choice along with the Kaipara Oysters we have been importing for the last 2 years. Both the Coromandel and Kaipara oyster are from New Zealand's North Island..... read more about their flavour and how they're grown in this post
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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...
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!