Be sure to sample our locally grown oysters fresh from the pristine
waters of Tuross Lake
for them at The Tern Inn, Pickled Octopus, Tuross Boatshed Cafe,
Tuross Service Station, Tuross Supermarket and Tuross Head Country
is the second biggest industry in Eurobodalla after tourism, with 33
businesses employing an average of two people each. The NSW south coast
is the world's most environmentally sustainable oyster region
Oysters take three years to grow, traditionally on the thousands of
long sticks which can be seen at low tide on many of the waterways throughout
The stick method
was introduced in the 1950s and is still carried out today however it
is being phased out as local oyster growers change their infrastructure
from old tar based sticks to new environmentally friendly recycled plastics.
The work with
sticks and with the new basket systems is labour intensive with each
oyster stick or basket being moved every year, one by one.
And young oysters
don't have an easy time of it. They need protection from fish such as
bream, from stingrays and from the sooty oyster catchers, the birds
whose elegant long legs and piercing bill are designed to make them
an efficient oyster-destroyer when they make just one hole however the
new basket systems are offering far better protection to the oyster
|Oysters On Sticks
As you explore Tuross Lake you will still see thousands of oyster
growing sticks lying neatly in the water at low tide. Tuross oyster
farmers have prepared them by nailing together of 25mm x 25 mm x 2
metre hardwood sticks into frames about 2 metres x 1 metre with around
12 sticks in each frame nailed about 25mm apart.
These are wired together in bundles of around 7 frames and dipped
in hot tar to prevent the sticks from rotting in the river and to
make it easier to knock the oysters off when they are ready for collection.
Using the stick method of cultivation, each oyster farmer lays out
at least 15000 sticks each year.
Please be aware of where the oyster leases are in Tuross Lake
and be cautious when near them as you might run aground on submerged
racks and beds that are covered by the tide.
Each of the oysters
from the different regions of Eurobodalla have their own particular
flavour, coming as they do from three very diverse estuaries.
'Every estuary, even different leases within an estuary, have a different
From the deep, fast-flowing Clyde, oysters emerge salty and sweet.
From the shallower Narooma, they're also salty but sharper.
From Wonboyn, they're ''super creamy and fruity''.
Those from Tuross Lakes
grow in a barrier system, protected from the ocean and local Tuross
growers say their taste varies from bay to bay.
Narooma grower David Maidment says he could certainly tell an
oyster from Tuross, where he has also farmed, from one grown
"Tuross oysters are softer and fresher, influenced by the
large river that runs from the back of Cooma towards the coast.
an oyster grown in a lake such as Tuross, Wagonga or Wapengo
will have a lot more flavour than those cultivated in a river.
River oysters acquire their particular taste because they experience
high salinity being grown to the mouth of the sea and having
two flushing tides each day."
a lake oyster farmer
You be the
judge - try them all
Tuross Head is located
in the middle of
Australia's Oyster Coast, the world's most environmentally
sustainable oyster region
learn more of Buying, opening and storing your Tuross Oysters please visit
the excellent guide on
Coast Oyster Growers Promo Video - enjoy