Sydney Rock Oyster Culture in NSW

The NSW oyster industry is based predominantly on the cultivation of the Sydney Rock Oyster (Saccostrea glomerata), a species native to the NSW and southern Queensland coast. The industry is supplemented by a developing industry based on the cultivation of the Pacific oyster (Crassostrea gigas) which was introduced to Australia and the cultivation of the native Flat Oyster (Ostrea angasi).

The 130-year-old Sydney Rock Oyster industry in NSW is one of the oldest aquaculture industries in Australia. This species is grown in NSW estuaries spread along the entire length of the NSW coast from the Tweed River on the Queensland border to Wonboyn Lake adjacent to the Victorian border. It is also grown in in estuarine areas as far north as Hervey Bay in Queensland, and in Albany Western Australia.

The natural distribution of Sydney Rock Oysters continues further north from Hervey Bay Queensland, through subtropical Queensland, across the tropical north and down the west coast as far south as Shark Bay in Western Australia.

The Sydney Rock Oyster industry in NSW is largely dependent on natural spatfall, which has always been abundant and reliable, while hatchery produced spat is increasing as hatchery technology improves. The Sydney Rock Oyster breeding program is selecting for QX disease resistance, fast growth and condition in Sydney Rock Oysters. These selected traits are only accessible through obtaining spat from hatcheries.

It takes on average 3 ½ years to reach plate size (50 g whole weight). By contrast a Pacific oyster can reach plate grade in as short a time as 12 months. Larvae of Sydney Rock Oysters, known as spat, are typically caught on plastic slats. Grow out systems such as floating longline baskets and tumblers, and trays affixed to rail are the most common systems. They are typically made of high-density polyethylene (HDPE) plastic and are replacing traditional cultivation materials such as treated timber.

Sydney Rock Oysters can be distinguished from the Pacific Oyster by hinge teeth that can be seen on the lid adjacent to the hinge, and tooth sockets on the larger lower shell. The Pacific Oyster does not have these teeth. Shucking the oyster open is required to see the teeth.

For a history of the NSW oyster industry and current management initiatives see the NSW Oyster Industry Sustainable Aquaculture Strategy.