The NATIVE OYSTER (often called 'Angassi') is a 'flat oyster' related to the European Belon oyster. They are grown in limited commercial quantities in the southern states of Australia. Native Oysters have seen a resurgence in popularity in recent years with high end restaurants championing them. They are available May to August. They spawn from November to March, when they are gritty and inedible. Native oysters have fine textured meat and a distinctively salty flavour.
Angassi Oysters are plump in size, with a mild gamey taste and slightly fishy aftertaste. Angassi or Native Oysters have a reputation for their distinctive, full-bodied taste but have a stronger flavour than Pacific or Sydney Rock Oysters.
Contact Us today for information on the supply and export of Angassi Oysters to you and your customers.