Those lucky enough to have tried a variety of oysters on their travels would know that while similar in texture, the bivalve molluscs taste quite different depending on where they’re grown. Let’s take a closer look at our local beauties.
Albany rock oyster
Albany Rock Oysters have a rich flavour profile all their own. Grown in Oyster Harbour off Albany by Leeuwin Coast, they soak up their superb surroundings, with rain bringing nutrients from the river catchment that flow into the estuary.
This results in a gentle briny taste with grassy undertones. Add a hint of watermelon rind and cucumber, and you have one truly special oyster.
The fact that they are only available during the warmer months, from November through to April, makes them even more sought after. If you’re cooking them at home, Leeuwin Coast has plenty of ideas. Try them with miso ginger dressing or grapefruit granita and ginger lime.
Akoya oyster
Akoya oysters are also grown off Albany but in different conditions to the rock oyster. Not for them the estuarine environment of the harbour; rather, they need the clear blue waters in the middle of the Southern Ocean Native to thrive.
Native to Western Australia, the Akoya produce stunning saltwater pearls but are also prized for their meaty texture. Their flavour is something to sing about, too. Described as a cross between an abalone, a briny and minerally oyster and a sweet scallop, there is a lot to take in with every bite.
Whether cured, cooked or eaten raw, Akoya give chefs plenty to work with. They are also available year round, which means more for us all to eat, whether trying at one of Western Australia’s wonderful restaurants, or picking up from suppliers such as Endeavour Foods to have at home.