Emerald Merimbula Oysters
Luck be a lady
For oyster enthusiasts like us, it’s always exciting to receive a delivery of freshly harvested oysters – even more so when those oysters are subject to a rare natural occurrence in the pristine waters they’ve been growing in…
This week at The Morrison Bar & Oyster Room, we were lucky enough to receive 150 dozen of the rare emerald oyster from Lake Merimbula in the Sapphire Coast of NSW. A popular area for rock oyster farming, this region is currently in season and producing some spectacular produce!
An emerald oyster (or huître verte in French) is known to grow randomly in the cold winter months, the shellfish having fed on a type of micro-algae in the water called blue navicula. This turns the gills a beautiful greeney-blue colour due to a blue water soluble pigment called marennine.
High in antioxidants, antibacterial and antiviral properties, the flavour profile of the emerald oyster is similar to a classic sydney rock: full rich mineral notes, lightly salted with a long iodine finish – and shucking good!
Although we’ve almost sold out of these little beauties, we sincerely hope you’ve had the chance to try this oyster delicacy – who knows when they’ll be around again…