flat oyster, mud oyster, angasi
A round shaped oyster with irregular ridges and flaking or brittle edges to its thick shell. The shell halves or valves are different with one curved and one flat. Colour is brownish to whitish or cream depending on its habitat.
Tasmania is home to the last remaining natural Angasi oyster reef in the world, and they are a species traditionally harvested by the palawa. Thick shells make them time consuming to shuck – do not take more than you need.
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.
Level 3, 134 Macquarie St
Hobart TAS 7000
Phone: (03) 6165 3233, 1300 720 647
GPO Box 44
Phone: (03) 6165 3000, 1300 368 550