Oysters
Oysters
Martin's Seafoods carries one of the most diverse and unique selections of oysters in Sydney. Martin has made oysters his personal passion, spending many years searching and tracking down the best oyster farmers. As a result, Martin's Seafoods supplies an impressive array of high quality oysters.
Oyster facilities have been installed in the warehouse that includes a shucking room with pneumatic knives and two storage rooms. Pneumatic knives open oysters from the 'back hinge', ensuring the oyster remains untouched and in it's natural fluids. With pneumatic knives, oysters are not turned over or washed in water, resulting in an oyster that is highly presentable and moist until served. Furthermore, the oyster shell lid can remain attached if desired.
There is no substitute for freshly shucked oysters. The secret to wonderful tasting oysters is in the 'liquor' or juice that is inside the oyster before it is shucked. Unfortunately, oysters sold in Australia are often pre-opened and washed under tap water in an effort to reduce the amount of natural grit. This results in a marked loss of flavour, as the oyster deteriorates when opened. Many restaurant patrons are surprised when confronted with a "real" oyster. An oyster should be creamy, with a rich sea flavour, and served swimming in its own brine.
Martin's Seafoods' oysters are packed in plastic trays with cavities, ensuring the oyster sits upright and the natural "liquor" inside the shell doesn't leak. These trays are in units of one dozen and are ideal for service.
Oyster Varieties
There are three different types of oysters grown commercially in Australia:
In New Zealand, mainly Pacific Oysters are grown but they also dredge for Bluff Oysters, which are by far the most expensive of all our Regional Oysters.
