Found in the sandy or silty subtidal zone from 2-20 metres on the east coast of Tasmania. Attaches to rocks and shells in sheltered areas and channels. Sometimes forms dense beds or layered reefs in areas with strong tidal currents.
Usually taken recreationally by diving. Closely related to the European oyster, the native oyster is considered a delicacy by lovers of this gourmet food.
Sponges growing on shells may cause skin irritations.
Follow any public health alerts relating to eating wild shellfish - refer to the Department of Health or phone their hotline on 1800 671 738.
Native oysters have a very brittle edge around the shell. Remove this prior to shucking.
Recipe: Seafood Sauce for Oysters Au Naturel:
3 tbsp mayonnaise; 2 tbsp good quality tomato sauce; 1 tsp Worcestershire sauce; dash of Tabasco sauce; salt and pepper; ¼ cup cream.
Combine all ingredients and mix to a smooth creamy paste.