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Coffin Bay oyster

South Australia's best-known oyster. The cold, clean water of Coffin Bay grows big, plump Pacifics with a bright salty hit up front and a sweet, almost buttery finish.

Tasting notes: Clean brine, Crisp, Sweet finish. Salt: Salty. Texture: Medium.

Grows in Coffin Bay, Eyre Peninsula, SA (Clean ocean bay). Size: Large. Season: Year-round.

Fun fact: Pacific oysters were first farmed at Coffin Bay around 1969, from baby oysters raised in Tasmania. Now it's one of Australia's most famous oyster names.

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