Native Oyster

Ostrea angasi

Native Oyster
Species

Oysters

Description

Available farmed, it is a marine and estuarine bivalve that initially attaches to hard surfaces then breaks free to settle on soft bottoms subtidally from 2-20m. A flat Oyster endemic to southern Australia but now quite scarce, it has had resurgence of popularity and is grown on the southern coast of NSW around Bermagui and Merimbula as well as in small quantities in Tasmania and SA.

Other Names

Angasi, Belon, Flat Oyster, Mud, or Port Lincoln Oyster.

Family

Ostreidae (Oysters).

Season

Best from May to August and better avoided from November to March.

Size and Weight

Average 60-80g whole weight and to 10cm shell length, though they can reach 25cm.

Price

High priced.

Relations

Pacific Oyster, distinguished by oval, spiky cupped shell; Sydney Rock Oyster, distinguished by triangular-shaped, cupped shell. Sometimes mistakenly referred to as Belon, the flat European Oyster (O.edulis) to which it is related.

To Buy

Generally sold by piece, already shucked (opened). Look for lustrous, plump, moist flesh with a pleasant fresh sea smell. Unshucked Oysters should be closed or close when tapped or gently squeezed.

To Store

Shucked Oysters are best eaten on the day they’re purchased. They can be refrigerated for up to 2 days, but will taste best cooked if not eaten within 24 hours, and can be frozen for up to 3 months, below -18ºC, and used in soups or sauces.

Live molluscs should be consumed as soon as possible after purchase. Place in a container, cover with damp paper or cloth and keep in the warmest part of the refrigerator, usually the crisper (optimum 5ºC), ensuring that the covering remains damp.

To Cook

Average yield is 20-40% from half shell. Has a rich, iodiney flavour, low - medium oiliness and moist, soft, creamy flesh when raw, turning browny-grey when cooked.

As a flat Oyster, they have quite a different flavour and texture to other Australian Oysters. If not consumed raw, they require very little cooking, either a quick dip in hot oil (usually with a coating) or a very gentle warm through; stop cooking as soon as the edges of the meat start to curl, as overcooked they will be tough and tasteless.

Cooking Methods

Steam, poach, deep-fry, pan-fry, stir-fry, bake, grill, barbecue, smoke, raw (sashimi), pickle.

Goes Well With

Bacon, breadcrumbs, cream, eggs, fresh herbs, garlic, ginger, green onions, lemon, lime, mirin, pepper, soy, Tabasco, tomato, wasabi, Worcestershire sauce.

Alternatives

Blue Mussels can be substituted in some recipes.

Imports

Pacific Oysters are imported from New Zealand, chilled on the half-shell. Frozen, dried and smoked Oysters are also imported from many countries.

Recipes

Bloody Mary Oyster Shooters
Oysters with Asian Dressing
Oysters with Shallot Vinaigrette
Oysters with Wasabi Dressing
Seafood Gumbo

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