World Oyster Day (August 5th) is fast approaching! If you're yet to acquire a taste for these famous molluscs, this beginner's guide will give you all the information you need to get started. 

History and Harvesting 

This article by ABC News details far better than we can the impressive scale with which Indigenous Australians harvested oysters sustainably prior to colonisation. There was even evidence found by scientists that some Indigenous communities may have farmed oysters. 

After this period, it is recorded that oysters were harvested indiscriminately by early colonists, to be burned whole in kilns. This was done to extract lime for building, and the oysters weren't eaten. 

Commercial supply of oysters is now driven by aquaculture in various estuaries around Australia, with much of Sydney's supply coming from NSW's South Coast. How far we've come! 

Overall, it's important to acknowledge that this species is technically and historically a foraged one. Sydney Fish Market's tour guide Alex has enjoyed an oyster or two straight from the rocks, but he points out that the carefully developed oysters that come from aquaculture are significantly bigger and better developed than ones you can find yourself... So perhaps stick to slurping back a dozen from the shops unless you're feeling particularly adventurous! 

 
Types of Oysters 

Australia boasts an abundance of oyster varieties, each with their own distinct characteristics. The three key types are: 

• Sydney Rock Oysters: Native to Australia, Sydney Rock Oysters are renowned for their delicate, creamy, and slightly sweet flavor. They are smaller in size compared to other oyster varieties and offer a refined, briny taste that is highly sought after by oyster connoisseurs. 

• Pacific Oysters: Originally native to Japan, and now farmed in Australian waters, this species has a more robust and creamy flavor profile. These oysters are also larger and have a slightly firmer texture than Sydney Rocks. They're favored for their bold flavour, which holds up well when combined with other ingredients (e.g. in oysters Kilpatrick). 

• Angasi Oysters: These native oysters have a distinctive earthy flavor with a rich, buttery finish. They're prized for their unique taste and are sought after by oyster enthusiasts looking for something different... Though they're quite rare to see in your average retailer! 

Buying Oysters 

When selecting oysters, freshness is key. Here are a few tips to keep in mind: 

• Use your eyes: Healthy oysters should have shiny, unblemished shells, and firm, plump meat. A good oyster should also be a solid, bright colour; if it looks spawny or milky, skip it. You should also avoid oysters with dull or cracked shells, or ones in which the meat doesn't reach all the way to the edge of the shell.  

• Trust Your Nose: Give your chosen tray a sniff. The oysters should smell fresh and clean, like the ocean. Any off-putting or strong odor could indicate spoilage. 

• Ask the Shucker: Many of the oyster shuckers at Sydney Fish Market have been doing the job for over 20 years, so we can comfortably say that they know their stuff. So ask them which tray they recommend! Their knowledge is invaluable, and they've probably tasted everything on offer that day already as they shuck away. 

 
Ways to Eat Oysters 

Oysters offer a world of culinary possibilities. Whether you're a seasoned oyster enthusiast or a total newcomer, there are so many ways to savor their unique flavors and textures. Here are just a few: 

• Natural: The connoisseur's method of eating oysters, "natural" simply means that the oyster is fresh and unadorned, with a squeeze of lemon or a crack of pepper added at most. This is unarguably the best way to enjoy an oyster's flavour in its purest form. 

• With a Dressing: So many dressings work beautifully with oysters. A classic mignonette/vinaigrette is a great place to start. If you want to get a little bit funkier, experiment with Asian flavours (like in this recipe). 

• Oysters Kilpatrick: Named after a Sydney-born Irish politician, this dish has become a beloved favourite in Australia. Top your oysters with a mixture of sizzling bacon, Worcestershire sauce, and a touch of tangy tomato or barbecue sauce, then bake or grill them. Delicious! 

• Oyster Shooters: For an adventurous and vibrant experience, try oyster shooters. The oyster is typically served in a shot glass, accompanied by vodka, tequila, or even a spicy Bloody Mary mix. Take a sip of the shooter after you slurp up your oyster and let the flavors mingle in your mouth for the best results. 

• Cooked: There are also a bunch of ways to enjoy oysters cooked! Try grilled oysters with garlic butter, steamed oysters with ginger, spring onion, and soy, or our own version of Yum Cha oysters, that our tour guide Alex shows you how to make in this video. 

How to Shuck your Own Oysters 

One of the best ways to enjoy oysters is by shucking them yourself.  

Buying unshucked oysters also has the benefits of being cheaper (as you're not paying for the shucking labour), and allowing you to store your oysters longer (fun fact: they can survive closed in their shells, outside the fridge, for weeks!). 

Here's how to do it: 

• Safety First: Use a proper oyster knife, and protect your hand with a thick kitchen towel or glove. Hold the oyster with the cupped side down and the hinge facing towards you. 

• Opening the Oyster: Insert the oyster knife into the hinge, applying gentle pressure and wiggling the knife until you feel it loosen. Then, twist the knife to pry the shell open. 

• Cutting the Muscle: Once the shell is partially open, slide the knife along the top shell to detach the oyster from it. In Australia, we tend to flip the oyster over at this point too (for prettier presentation), but in Europe they leave it as is. 

• Cleaning: Carefully remove any fragments of broken shell with your fingers. Some people rinse the oyster under fresh water to quickly remove any shell, but others say that's sacrilege! You can make your own decision. 

• Presentation: Arrange the freshly shucked oysters on a bed of crushed ice or rock salt, so they don't slide around.