Industry Profile

Oyster Image
From it's humble beginnings the South Australian Oyster Industry has emerged to be one of the most well-regarded and respected industries of it's type in the world.

Specie-- Pacific Oyster -- Crassostrea gigas

Initially imported from Japan the specie of oyster is the most successfully grown oyster throughout the world.


Food Safety Programs

SGS Certificate
  • Industry and Government Run " South Australian Shellfish Quality Assurance (Q.A) Program "( Water Testing Program) compliments the Australian Shellfish Quality Assurance Program, which is AQIS endorsed and based upon USFDA guidelines.

  • he South Australian Oyster Growers Association (SAOGA) and the South Australian Government.

  • Oyster Bob HACCP (Q.A.) based program runs in conjunction with the above programs.

Growing Areas

Australia Image
Major growing areas are:
  1. Ceduna
  2. Smoky Bay
  3. Streaky Bay
  4. Coffin Bay
  5. Cowell (Franklin Harbour)

These growing areas are mainly situated on the far west coast of South Australia, where:

  • low rainfall

  • the lack of major river systems

  • low population densities allow for the oysters to be grown in oceanic driven, nutrient rich seawater which adds to the unique clean salty taste.


Oyster Image
  • Club : 45/55mm

  • Bristro : 50/60mm

  • Plate : 60/70mm

  • Standard : 70/80mm

  • Large : 85/100mm

  • Jumbo : 100mm+

Growing Techniques

BST Longline System

In particular the BST growing method developed by three South Australian oyster farmers has revolutionised oyster farming throughout the world. This management system allows oyster growers to effectively manage their farms and to avoid storm damage, heat, stress, mudworm and to manipulate the oyster to generate meat condition and stop shell growth.

This System is now being sold to oyster farmers in Ireland, U.S.A, Canada, Japan, France, New Zealand and throughout Australia.

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Product Selection

Grading And Counting Preview
Growers select product for sale on the following criteria

  • Size

  • Meat Weight (meat to shell ratio)

  • Meat Appearance

Benefits & Characteristics of South Australian Oysters

  • Unique reasonably uniform deep cup which allows for superior presentation at consumer level.

  • Outer shell cleanliness.

  • Oysters at certain times of the year may inherit a GREEN tinge in their gills. The green colour comes from the natural algae in the water column, which the oysters feed upon and are perfectly safe to consume. In European markets this type of oyster is eagerly sought after for their nutritional value.

  • A responsible approach from industry and Government regarding Health and water Quality issues.

Season Availability

The South Australian oyster season runs from March through to early January

  • In early March the oysters come back from spawn and gradually build up their "fat" content till about November.

  • Because the water temperature starts to rise during November the oysters then start to go through their reproductive cycle, whereby they convert the fat content to spawn (Egg)

  • This event continues through to about Mid January when the oysters completely spawn out and then as the water temperature starts to drop, they then come back into condition in early March.

Harvesting and Transportation

  • Throughout the season oysters are harvested on weekdays, graded and packaged in hessian bags.

  • They are then stored in a chiller awaiting transport.

  • Oyster are then collected by specially selected chiller trucks and within approximately 12 hours of harvest arrive in Adelaide cold stores, where they are collected and dispatched by chiller transport to markets throughout Australia and overseas.

  • It is a condition from Government and industry that all hessian bags have a label attached, showing -- harvest date, growing area, lease number and grower name, grade and recommended Best Before date. This requirement has been initiated to keep control over the product "From The Paddock To The Plate" and part of our HACCP based Q.A. programs.

Recommended Storage Temperatures

  • Whole Live -- 8 days from date of harvest @ 2 -- 5 Degrees Celsius

  • Opened -- maximum 4 days @ 2 -- 5 Degrees Celsius.

Industry Size (As at 2003)

The South Australian Oyster Industry:-

  • Has approximately 150 farmers encompassing some 270 licences.

  • It employ's approx 350 people directly & 680 indirectly.

  • 2002 sales indicate that the industry has advance rapidly over the last few years to produce some 35 million oysters.

  • In the future it is estimated that the industry could produce up to 55 million oysters per year.


Because of the initiatives of the South Australian Oyster Industry and Government, markets both locally and overseas are keen to purchase a naturally produced product that can boast of being world class.

Simmonds Seafood Marketing Agencies currently markets for over 30 farmers encompassing approximately 30% of the South Australian stock and are proud to be able to provide you the worlds best - South Australian Pacific Oysters.

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Export Markets

Oyster Display Prevew
  • Simmonds Seafood Marketing Agencies is registered with the Australian Quarantine and Inspection Service {AQIS} EXDOC system as an approved exporter
  • All product is packed through an approved AQIS accredited export facility
  • Export Packaging consists of the following :-

  • An airline approved poly (foam) carton with a net weight of 20 kilos
  • Each carton contains an absorbent pad, ten micron plastic liner and "are goose necked" to avoid spillage, cartons are then taped as per airline regulations
  • Currently we are marketing product to countries such as Hong Kong, Singapore, Thailand and Japan

Frozen Product

Black Plastic Tray Prevew
  • We are currently producing frozen half shelled oysters to markets through out Australia in the following manner
  • In either poly (foam) or cardboard cartons containing ten dozen oysters
  • All Product is blast frozen to a tempature of -30 degrees in 6 hours
  • These cartons contain 4x2.5 dozen oysters in black plastic oyster trays
  • Product and oyster trays are then incompassed in a plastic liner where by the carton is then taped for sale

Nutritional Information

Pacific Oyster
(Crassostrea Gigas)
Serving Size - 100g RAW

Nutritional Information Amount Per Serving Source
 Water (g) 83.8 (3)
 Calories (calories) 73
 Fat (calories) 20 (2)
 Total fat (g) 2.4
1.5 (oysters general)
 Saturated fat 0.5 (2)
 Cholesterol (mg) 81
 Sodium (mg) 315
73 (oysters general)
 Potassium (mg) 230
121 (oysters general)
 Calcium (mg) 134
88 (oysters general)
 Phosphorus (mg) 149 (oysters general) (3)
 Zinc (mg) 65.5 (1)
 Iron (mg) 3.9
5.7 (oysters general)
 Protein (g) 12.2
8.7 (oysters General)
 Omega - 3 (mg) 700 (2)
 Energy (kj) 306
285 (oysters general)
 Carbohydrate (g) 0.6 (1)
 B carotene equivalent (ug) 19 (oysters general) (3)
 Thiamine (ug) 150 (oysters general) (3)
 Riboflavin (mg) 0.19 (oysters general) (3)
 Niacin (mg) 2.4 (oysters general) (3)
 Ascorbic Acid (mg) 0 (oysters general) (3)

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  • The Australian Seafood Catering Manual
  • The Seafood Handbook
  • Composition of Australian Foods