How to pick the best oysters for spring

By Bryan Martin
Updated December 8 2014 - 10:23am, first published October 15 2014 - 5:33pm
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Hot stuff: Angasi oysters. Photo: Graham Tidy
Hot stuff: Angasi oysters. Photo: Graham Tidy
Oysters must be fresh as possible. Photo: David Reist
Oysters must be fresh as possible. Photo: David Reist
Oysters must be fresh as possible. Photo: David Reist
Oysters must be fresh as possible. Photo: David Reist
Oysters must be fresh as possible. Photo: David Reist
Oysters must be fresh as possible. Photo: David Reist

This week I'm delving into the mysterious world of molluscs where a lot of weird stuff is going down. In particular the oyster is fleetingly on my mind. A few interesting facts about oysters. Firstly they have a heart and kidneys, they can be within their lifetime both male and female. (It would be interesting to find out, if they could talk, which they preferred, I'm guessing male, cause it's grand being a bloke.) Oysters are profoundly fecund, they are the catholics of the sea world, like they literally can produce billions of offspring in a lifetime and as newly spawned plankton they swim about and have distinct legs and feet that they will use to grip on the rocks. They are filter feeders and can filter up to a 250,000 litres of water in a lifetime. And that's just five minutes' research.

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