Pacific Oyster

osyter pacific
© Tasmanian Government. Image Peter Gouldthorpe
Season: Open all year

bag limit-


possession limit-


boat limit-

No catch limits apply for Pacific oysters.

Guide to symbols

bagBag Limit
housePossession Limit
boatBoat Limit

Minimum size

See Shellfish page for information about shellfish and shell collection.

Other names

Pacific rock oyster, Pacific king oyster

Scientific name

Crassostrea gigas

Grows to

Up to

400 mm

Identifying features

​A large oyster, often oval in shape which has a thick shell with large, round radial folds.  The shell colour is usually off-white with purple rays but varies depending on the habitat that it attaches to.  One shell or valve is deeply curved and the other flatter in appearance.​


Pacific oysters favour living on rocks and other hard surfaces in sheltered waters within the intertidal zone, although they tolerate a wide range of salinities and water quality.  Found in large numbers throughout north and southern eastern Tasmania and can live up to 30 years.

Fishing Information

Introduced to Tasmania from Asia around the late 1940s for aquaculture purposes, Pacific oysters are a fast growing species with high reproductive rates.  Known to compete with native species of shellfish for food and space.  Now widely distributed around the state, they are collected by recreational fishers using a hand tool.


Pacific oysters shells can be extremely sharp and rough.

Public Health Advice

Follow any public health alerts relating to eating wild shellfish - refer to the Department of Health or phone their hotline on 1800 671 738.


Best eaten at around 70-80 mm size.

Recipe: Oysters Kilpatrick

24 oysters in half shells; 4 rashers bacon, finely chopped; 4 tbsp Worcestershire sauce; lemon juice; chopped parsley; salt and pepper to taste.

Place oysters on shells on grill pan.  Preheat grill.  Sprinkle each oyster with salt and pepper, ½ tsp chopped bacon, ½ tsp Worcestershire sauce and a squeeze of lemon juice.  Cook under hot grill until bacon is crisp. Sprinkle with chopped parsley.​

Recipe: Chilli Parmesan Oysters

As many oysters as you wish to prepare, sweet chilli sauce, parmesan cheese, freshly grated.

Pop a little sweet chilli sauce on each oyster and top with parmesan, place under a hot grill and grill until cheese has melted and browned a little. Serve with a wedge of lemon and cracked black pepper.​


Fishwatch Report illegal fishing

0427 655 557

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Contact us

Recreational Fishing

Level 3, 134 Macquarie St

Hobart TAS 7000

Phone: (03) 6165 3233, 1300 720 647


Commercial Fisheries

Level 3, 134 Macquarie St

GPO Box 44

Phone: (03) 6165 3000, 1300 368 550


Commercial Fisheries Licensing

Level 1, 134 Macquarie St

GPO Box 44

Phone: (03) 6165 3000, 1300 368 550