Prized for both flavour and texture, oysters have been a delicacy for centuries. However, like most things in life, not all oysters are created equal.
Quality can vary greatly depending on the type of oyster, where and when they are harvested and the combination of water temperature, salinity, and nutrients.
New Zealand is world-renowned for its high-quality oysters. Be it our famous Bluff oysters or our wonderful fresh North Island Pacific oysters, our Kiwi bivalves are some of the best in the world.
Water quality and environment
But what makes them so special? The answer lies in New Zealand’s pristine environment, the innovative growing techniques we use, and the concept of merrior. This is the idea that an oyster’s taste is shaped by the waters it grows in.
Similar to terroir in winemaking, merrior explains how the environment shapes an oyster’s flavour. It is much how water, sunshine, the mineral content and chalkiness of the soil affect wine. The taste and texture of oyster meat depend on the salinity, the type of algae growing, the minerals in the water, the amount of rainfall or proximity to fresh water.
Oysters are filter feeders; they absorb the characteristics of the water they grow in. New Zealand’s cool, clean waters provide the perfect conditions for oysters to thrive, resulting in oysters with a clean, briny flavour and plump, succulent texture.
The taste of New Zealand oysters
New Zealand oysters have a range of flavours.
Bluff oysters, often regarded as the finest in the world, are wild-caught in the Foveaux Strait. Due to the nutrient-rich, cold waters where they grow, they have a more intense, briny flavour with a hint of minerality. Their creamy-coloured meat is delicate and succulent.
Pacific oysters have a smooth, briny taste with a slightly sweet, fruity finish. Their plump and juicy texture makes them a delight to eat raw.
New Zealand Pacific oysters are considered a delicacy around the world and are exported both fresh and frozen.
New Zealand Oysters versus the rest
New Zealand oysters stand out from their Australian and American counterparts in both flavour and texture. Australian oysters, such as Sydney Rock and Pacific oysters, tend to have a more metallic and mineral-heavy taste due to the warmer waters they grow in. Sydney Rock oysters are known for their deep, rich umami flavours, while Australian Pacific oysters often have a sharper, more iodine-like profile.
American oysters vary widely depending on their region. East Coast oysters, such as those from Chesapeake Bay, are typically firmer, with a pronounced brininess. West Coast oysters, like Kumamotos from Washington State, are smaller and slightly sweeter. They are often described as having a melon-like finish.
Flip Farming: A game-changer
New Zealand is a leader in sustainable oyster farming. Flip farming is revolutionising the industry. This innovative system ensures consistency, sustainability and beautifully balanced oysters that combine freshness, creaminess, and a delicate brininess.
At Mahurangi Oysters, we suspend our oyster-growing baskets on floating lines and then regularly flip them both above and below the water’s surface. This has several benefits:
- Healthier oysters – Regular exposure to the air helps reduce biofouling (the buildup of algae and pests), keeping the oysters cleaner and healthier.
- Stronger shells – The constant movement strengthens the oyster shells, making them more robust and less prone to damage.
- Better flavour and texture – The combination of water exposure and sun-drying encourages firm, meaty oysters with a well-balanced taste.
Dive into a delicious local delicacy
If you love fresh, locally sourced seafood, then Mahurangi oysters should be at the top of your must-try list. Grown in the pristine waters of the Mahurangi Harbour, our oysters are \clean, briny, plump and succulent.
The best part? You don’t have to travel far to enjoy them. Just order online and we will deliver these fresh, flavour-packed beauties straight to your door, fresh and ready to eat.
New Zealand is home to some of the best oysters you’ll ever taste. So, grab your shucking knife and enjoy the lovely, ocean-fresh taste of New Zealand oysters!
The oyster of choice
Thanks to our careful husbandry and intelligent market selection, our plump Pacific oysters have become the oyster of choice in the Auckland restaurant scene and are exported in large numbers to Pacific Rim countries.
Feel free to contact us directly should you want more information. As a family business, we are very proud of what we produce and sell – and we only sell the best.
