Harbourside Native · Half Shell Oyster
Sydney Rock Oysters
🦪
Photo coming soon
Aboriginal shell middens along the NSW coast show oysters were already a dietary staple thousands of years before European settlement, and the Sydney rock oyster farming industry that grew from them, dating to the 1870s, is one of the oldest continuously run aquaculture industries in Australia.
Small, deep-cupped Sydney rock oysters are shucked to order and served on ice with nothing more than a wedge of lemon, sold from harbourside kiosks, fish markets and pop-up shucking stalls around the harbour. Locals slurp them straight off the shell, no sauce required.
Why it's made this way: The Sydney rock oyster (Saccostrea glomerata) is native to NSW estuaries and has been farmed commercially since the 1870s, when depleted natural oyster beds pushed farmers to start transplanting stock between estuaries, building one of Australia's oldest aquaculture trades.
More from Australia
🫚
Bundaberg Ginger Beer
Meat Pie
🥟
Chiko Roll
Sausage Sizzle ("Democracy Sausage")
🥟
Dim Sim
Melbourne Souvlaki
Meat Pie
🥟
Chiko Roll
Sausage Sizzle ("Democracy Sausage")
🥟
Dim Sim
Melbourne Souvlaki
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.