The Beagle caught up with Glenn Jones on Tuross Lake the other day as he was harvesting from his Turlinjah leases.
He is all geared up for the Christmas demand and reports that the oysters are succulent and market perfect.
Like most oyster lovers I have little knowledge of how they are farmed and distributed.
Glenn explained “Our Sydney rock oysters begin their life in the Deua River at Moruya Heads. Microscopic larvae settle on substrate that we place in the river between February and May each year.
“At around 9 months old the fingernail-sized oysters are moved to the Tuross River. As the oysters grow they are thinned and graded into plastic mesh containers on our fattening leases in either Tuross River or Wagonga Inlet until ready for sale at around three & a half years old.
“Having leases in two of the south coast’s premium oyster growing estuaries gives us the ability to pick and choose which area to harvest for the best quality oysters at any given time.”
What makes the South Coast oysters the best in the country, so much so that they are now sought internationally?
“Excellent water quality is vital and makes south coast Sydney Rock oysters among the best in the world. The water is monitored constantly by the Oyster Farmers Quality Assurance Programme and we proudly operate in accordance with the strictest international standards.”
Glenn Jones’ Tuross Oysters are available at local restaurants, or buy them to take home from John & Willy’s Food at the roundabout in Moruya, Supa IGA – Moruya, the Shell Service Station and IGA Supermarket in Tuross.
