I should start by being honest: I don’t eat shellfish (aside from scallops). In fact, I didn’t eat seafood at all until I moved to San Francisco and discovered what seafood should really taste like. I’m adventurous about a lot of things, but food apparently, is not one of them. And yet, when offered a visit to an oyster farm in Tasmania, I jumped at the chance.
My friend Kirsten, on the other hand, has no aversion whatsoever to eating marine life fresh from the ocean. She consumed enough for both of us by the time we left the grounds.
Let’s be honest again: I was there for one reason. I just really wanted to wear the waders.
Great look for me, wouldn’t you agree? It was windy and a bit nippy out on the water, but surprisingly the neoprene kept me cozy and dry.
Saffire, the new luxe lodge where we stayed, owns the marine park, so all guests can take a trip out there if they like. Even those not wild about oysters like myself should consider doing so for the scenery alone.
Scenery of more than one kind, I should note.
Tasmania has some of the most untainted water on the planet, thanks to its remote positioning and a dedication to the environment. So it’s no surprise really that such a locale would produce some of the world’s best oysters. And with the recent Gulf disaster, Tasmania soon is going to prove a key player in the world oyster market.
The tourism tagline is “Pure Tasmania” for a reason. Don’t you just want to stick your face in this water and drink it all down?
This particular area of Tasmania, the Freycinet Peninsula, is ripe in oyster production due to its protected bay.
I wish I could tell you more about the actual oyster cultivating process, but I was too busy taking pictures to fully listen. That tends to be my problem quite frequently.
I never did taste an oyster, but I didn’t miss out on the festivities at the end of the tour. I’m not that much of Debbie Downer.
How about you: Would you have plucked an oyster out of the ocean and eaten it without thinking twice?