We’re not bluffin, oyster season is close
As we approach the start of March, we also approach the start of bluff oyster season in New Zealand.
Long valued as a culinary delicacy and ranked as the king of all seafood, oysters are undeniably something that you have to try at least once in your life. Consumed both cooked and raw, the salty-sweet shellfish is common within New Zealand cuisine and is a popular option on many restaurant menus. The small South Island town of Bluff is famous for producing palatable oysters which are grown in the cold, clean waters of Foveaux Strait, and are said to be the best in the world.
March 1 marks the start of bluff oyster season in New Zealand, and will no doubt have restaurants changing up menus fast to feed growing demand.
Being in hot demand, the price for a dozen oysters can be $25 a dozen at source and can rise to as much as $65 a dozen at upmarket Waiheke Island in the north. So gathering friends and family for some bubbles and oysters at your favourite seafood joint should definitely be on the cards.
If you’re an oyster fanatic or are hesitant to try one due to the slimy appearance, make sure to head to your nearest fish market or waterfront restaurant to indulge on a dozen of tangy oysters, best paired with a crisp sauvignon blanc.
Image courtesy of Euro, The Nourish Group
