On the full moon on the outgoing tide, maybe after rain or a change in water temperature, oysters spawn. The males and female oysters shoot a milky liquid, millions of eggs and sperm, into the water and they fertilise on the running tide. Most oysters, until they are about two years old, are male after that they change sex and are female.

For the first three weeks of their life they wander in the currents until they get too heavy and look for a nice hard surface to land on. 

Oysterfarming
In the old days oyster farmers used rocks to catch these little microscopic oysters floating on the tide. But since the 1930's the industry moved to using wooden sticks (6ft long and an inch by an inch) to catch them. The oysters would stick to these and then grow on them until they were ready for market 3 1/2 years later. A development from the stick method is the tray method where the oysters are culled and put into large wooden trays out on the mud flats at about 18 months old,  making them easier to move and keep track of.

These days we have a more complicated but highly efficient method for growing a superior shaped oyster called "single seed". The best way to explain this method is that it looks like a Venetian blind (top 2 photos) made up of hard but flexible PVC "slats" which the microscopic oysters stick to. These miniscule oysters grow on the slats for the next 3-4 months or until they are about  the size of your little fingernail. At this stage they are called spat.  

The PVC slats are then taken into the shed and "flexed off" so all of the oysters are in a big pile of single oysters, being young and single they are described as single seed. Because they are caught at different times and grow at different rates they are all sieved into similar sizes and placed into mesh baskets. For the next 12 months at intervals of eight weeks this crop of oysters is sieved and placed into baskets that have increasingly bigger holes ie they go from 3mm to 17mm mesh baskets.

12 months later or when they are big enough they are moved onto trays suspended in the water on rafts. They stay there for the next 12 months when they are again moved into still larger mesh trays where they remain until they are ready for market.

Will oysters make me sick?
Overwhelmingly NO, millions of dozens of oysters are eaten annually with no ill effect. The poor oyster often gets the blame for our overindulgences - too many courses of rich food and innumerable bottles of wine - but it was the oysters fault! Having said that, oysters are like any food, if it is not handled correctly or if you have an allergy or susceptibility it is possible they could make you ill.  

Food Handling
There are a few simple rules for your oysters. Buy them from someone reputable. If they are unopened don't put them in the fridge but keep them cool. If they are opened they must be kept in the fridge. Don't put oysters in the fridge with things such as rockmelon because the oyster will absorb the flavour. It won't harm you but they won't taste very good. An oyster should smell fresh or have no smell at all and it should be nice and full with a creamy complexion.

Allergies
Some people have allergies to shellfish, it is not very common but check with your doctor if in doubt.         

You may be susceptible
This is a strange one. People who have a reduced immune system i.e. people with liver conditions, should consult their doctor before eating raw or partially cooked oysters. Why? Because there is an organism that lives in all salt water estuaries, it is naturally occurring and helps, besides other things, the oyster shell biodegrade. This organism has absolutely no affect on healthy people no matter how much they consume. But to people who do have a reduced immune system eating oysters can have a severe effect, often misinterpreted as food poisoning. Having said that, if someone who has one of these conditions cuts themselves in a salt water estuary they can have the same reaction as eating an oyster.

Environmental
Many processes and procedures, including mandatory ones, have been established to ensure that you receive only first class quality oysters.  

How do I choose a good oyster?
Where they are grown, who grew them and what season they are harvested in is a good indication. Each regions oysters come into season at different times - the very basic guide is that the northern regions rivers are in season during the summer months the southern in winter.  

Do they make you horny?
There has been a great deal of romance surrounding oysters for centuries and many people over the years have tested the theory. There is a certain amount of nutritional information available to suggest that this is true but we recommend that you try them out for yourself.  

Are they good for you?
YES! They contain omega 3, zinc, iron, vitamin A, B1, B2 and C and they have very little cholesterol.  

How long will they last?
One of the features of the Sydney Rock Oyster is its ability to live out of water for up to two weeks, provided they are kept in moist cool conditions - about 12°. Usually a moist hessian sack under the house will do. Although, with your oysters at The Oysterfarm we provide a purpose designed container to ensure their quality and freshness.  

Why are they called Sydney Rock Oysters?
It is the native, indigenous oyster of Australia first discovered in Sydney by Europeans, hence the Sydney Rock Oyster.  

Are there pearls?
Sydney Rock Oysters traditionally do not produce many pearls, any that they do are very small, about the size of a match head and usually not of a high quality. Over the years we and our customers have only discovered a handful of them.

Oysters can take on the flavour of other things in your fridge no matter how well packaged, rockmelon is a good example. The oysters will absorb the flavour and make them unpalatable.

After consuming your oysters put the shells into an airtight bag into the freezer for garbage day to prevent any smells.

1. Have a little bucket of water next to you before you start.

2. Ensure that your oysters are nice and clean so as to not loose any of the precious juices by having to wash them afterward.

3. When selecting your oyster look at them to ensure that they are firmly closed. Tap the top or flat side of the shell with your oyster knife, if it makes a hollow sound (it will be noticeable) discard it straight into the bucket of water.

4. PUT YOUR GLOVES ON. In opening terms an oyster has a flat side which faces upwards. You will see that one end has a frill and the other end comes to a hinge. The frill side should point between your thumb and forefinger. At the pointed end you should see a small hinge, put the point of your knife between the shells and do a little butterfly manoeuvre, twisting the point gently into the shell, aiming your knife across the shell with just a slight downward angle. With a little pressure the lid should pop open, then slide your knife along the shell to separate the lid from shell. If an oyster is really, really easy to open be wary it could be a dud if it is throw it straight into the bucket of water.

5. Turn the oyster around and run your knife along underneath the oyster to cut it away from the shell. Its ready to eat.