GALLERY The Oyster Province Recipe prepared at the farm by chef Analiese Gregory for her upcoming SBS series August 2021 Wave action keeps the oysters and their cultivation gear clean Cultivated from wild-caught spat. Every oyster is unique crayfish at TheOysterProvince Jang size around 100mm Delicious native oysters August 2018 Pacific oyster spat Angasi oysters soon ready for harvest Spat is carefully transferred from seedtrays to baskets Quality angasi native oysters from The Oyster Province The oysters thrive by varying their growing conditions Jumbo sized angasi oysters Natures own organically cultivated Wild-caught native oyster spat Native oysters maintain the nutrient balance in their surrounding waters Aquaculture is still evolving posing opportunity for innovation Intertidal conditions the oysters are held above the water at low-tide Winning Tastes Pavilion Spat ready to transfer to baskets Steve shucking oysters Angasis grown from wild caught spat through to market size at a deep water marine farm Launching the punt at the Taranna Boat ramp White rainbow in the early morning fog It is great participating in the pioneering evolving phase of aquaculture Diving necessary to maintain the aquaculture lines Aussie angasi native oysters Flat oyster taking a cupped shape The scenery is different every day New punt registration day August 2016 at the farm The spat shells are hardened and cleaned in the deep-water inter-tidal conditions At low-tide the oysters are above the water surface, exposed to sunlight and air drying Oysters in the inter-tidal environment As the tide rises the oysters gradually submerge Whether 9 or 91 there is always an oyster grading job at The Oyster Province Spat begins to form a cupped shape shell in the seed trays Shucked oyster Read more about our company – The Oyster Province See other gallery – Beautiful Tasman Peninsula