Oysters
Angasi Oysters (Ostrea angasi)
A native oyster to Australia, the Angasi Oyster was first referred to as a "Mud Oyster", as it was thought initially that the oyster lived under mud. (Obviously this was incorrect, as an oyster would suffocate if covered in mud and sand). The Angasi Oyster actually attaches itself to hard substrates before later breaking free to settle on sand or soft mud.
The Angasi Oyster is a cousin of the famous flat Belon oysters of Europe. The Angasi Oyster is sub-tidal, growing from Newcastle to Albany. A few farmers on the South Coast of NSW have also been growing Angasi Oysters commercially for about 6 years. The Angasi is popular for its fine textured meat and distinctive salty flavour.
