Australia & Australians are lucky enough to have access to the delicious native oyster species that have been sought after since well before European settlement.

 

The industry as we know it evolved from commercial gathering from dredge beds in the 1790s both for the meat for human consumption; & the shells for lime mortar production. It expanded until reaching its peak in the 1970s. Although declining since then, Australia’s native oysters remain in demand by restaurants across the nation.

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More than 97 per cent of oysters bought in Australia are fresh in the half-shell, with the remainder purchased either live whole or frozen in the half shell. Three per cent of production is exported, mainly to Hong Kong, Singapore & Japan.

 

A predominantly family-owned, owner-operated industry, it is run by around 550 individuals & businesses with about 2,000 full & part time employees. Activity is concentrated mainly in the three southern states of New South Wales, Victoria & Tasmania.

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