All oysters will have some smell if
you open their packaging, this quickly dissipates, it is associated with
being sealed in the plastic containers or associated packaging, and should
not be of concern.
Q. Why do oysters
have a brown (dark) spot on the body?
A. The brown
spot is the visible gut. The gut cannot be seen when it is covered with
sufficient glycogen (condition).
The lack of
visibility can be used as an indication of good condition.
Q. What is the greenish tinge
on the oyster meat?
A. This is
a result of the food the oyster eats, there is nothing wrong with the
product. Oysters feed on micro algae and the colour of that algae can
show in the oyster. Algae food species are generally green, brown, or
golden brown. There are many other colours but these are the primary
ones.
Q. What is the dark patch
inside the shell?
A. It is
most likely to be a parasite called a "mudworm". Mudworm appear in the
shell as a gray track or as a blister in the shell. If blisters are
broken they smell sulphurous.
Mud worm and blisters are undesirable, mudworm tracks usually pose little
or no problem, but blisters can break on opening or when cooking, tainting
and ruining the product. Badly blistered oysters should be discarded.
Q. How long does it take
for oysters to grow?
A. This depends
on the location, water temperature and the size to which a farmer wishes
to grow product to. As a rule of thumb it takes two and a half years
to grow from a 3mm juvenile to a 7cm plate oyster. The method of grow-out
affects the time, for example some growers use Intertidal systems, where
the oysters are exposed at each low tide whereas some growers like Cameron's
use Subtidal grow-out, which is faster becasue the oysters remain submerged,
other than when removed for grading and cleaning procedures.
Q. Where do farmers get
their oysters from in the first place?
A. Cameron
of Tasmania, and other hatcheries produce juvenile oysters called seed
or spat. These are supplied to farmers from 3mm upwards in length for
on-growing and finishing.
Q. How can you tell if an
oyster is "off"?
A. Trust
your nose. Usually an oyster that is not suitable for consumption will
have a smell, oysters should look and smell fresh, they usually have a
hint of the sea which is a pleasant nose. Oysters that have a "fishy"
smell should be discarded, oysters that look gray or slimy should be
discarded.
Q. What should I do if I
am unsure about the oysters I have purchased?
A. Contact
your supplier or if you are still unsure call Cameron's, we will advise.
Whether it's our product or not.
Q. How long will oysters
last?
A. If left
unopened, in a refrigerator at 2-4 degrees C approximately 7 days from
the harvest date.
Once opened they must be kept at a stable
temperature as for live oysters. Fluctuations in temperature
seriously reduce shelf life. Your oysters are best consumed as soon as
possible after purchase but will last 4 days provided you treat them in
the appropriate manner. You should always carry your trusty "Eski"
with you when purchasing any seafood.
Q. Why do oysters from
other places taste different.
A. Oysters
will acquire the flavours of the sea. Oysters in clean crisp environments,
such as those of Cameron's growing areas will carry those flavours to
you.
There is a great deal of variation in salinity in
growing areas in Australia, the more salty the sea in the area the
saltier the taste. In addition the food the oyster eats adds flavor. You
may find that oysters grown in Tasmania are generally less salty than
those grown in South Australia.
Q. How can I be sure
oysters are safe to eat.
A. Cameron
of Tasmania have their water sampled on a very regular basis to ensure
that it is clean, "microbiologically speaking". In addition Tasmania
has a monitoring program that tests farms and will not allow sales from
farms unless they comply with set standards. The Program is called
"The Tasmanian Shellfish Quality Assurance Program" it is administered
by our health department.
Should
you have specific questions, please contact
Cameron of Tasmania or email us we will do our best to answer you questions
accurately and as soon as possible.
