Oysters 101: Know Your Dozen
Chefs Market Report
Oysters
31/10/2026
ON OFFER NEXT WEEK
Pacific Oyster : Boomer Bay, Buffet,Tasmania
Pacific Oyster : Little Swanport, Bistro, Tasmania
Pacific Oyster : Duck Bay, Standard, Tasmania
Pacific Oyster : St. Helens, Buffet, Tasmania
Rock Oyster : Merimbula, Bistro, NSW
Rock Oyster : Crookhaven, Bottles, NSW
Rock Oyster : Wogong Inlet, Plate, NSW
Rock Oyster: Wonboyn, Bistro, NSW
Rock Oyster : Pambula, Plate, NSW
Live, shucked, single dozen & box lots.
We have everything covered
Not every oyster is created equal. From NSW’s briny estuaries to Tasmania’s cool coastal waters and the bays of South Australia, each growing region helps shape the flavour and character of what ends up on your plate.
At Red Coral, we work with more than 20 growers across Australia, giving you access to different origins, sizes and styles, along with a team that can help you choose what suits your menu.
Let’s start with size.
Bottle, bistro, buffet, plate and standard. Then there’s small, medium, large and extra large. The terminology can vary between species and suppliers, so choosing the right oyster takes a little more than picking a size off a list.
That’s where we come in.Tell us how you’re serving them,
and we’ll help you make sense of the options.
Then there’s provenance.
Our grower network brings together names from across the country:
Tasmania: Little Swanport, Boomer Bay, Duck Bay, Tarkine, St Helens, Eaglehawk Neck, Coal River and Bruny Island.
South Australia: Coffin Bay, Kellidie Bay, Smoky Bay and Mount Dutton Bay.
New South Wales: Merimbula, Crookhaven, Wonboyn and Pambula.
And that’s just to name a few!
Behind each name is a grower putting time, care and experience into bringing those oysters to market. Pacific oysters typically take around 18 to 24 months to reach market size, while Sydney rock oysters often take 3 to 4 years, depending on growing conditions and the size being produced.
That’s a considerable investment before we even pick up a shucking knife.
There’s a lot behind every dozen.
Seasonality, demand and export markets all influence availability and pricing. Our growers also navigate heavy rain, algal blooms and temporary harvest closures, alongside the everyday costs of fuel, repairs, equipment and wages and the risk of stock losses.
Together with our growers, we work through these challenges to bring you the best of what’s available each week.
Every morning on our factory floor, the Red Coral team is hand-selecting, washing, grading and shucking oysters received from our partners. In a typical week, we hand-shuck up to 36,000 oysters, packing everything from small orders to bulk requirements.
Our daily delivery service supplies more than 500 outlets across Melbourne, with airfreight also reaching selected capital cities around Australia.
Let’s make the choice work for your kitchen.
We know food costs matter. Whether you’re planning a premium oyster offering, filling a buffet, catering a function or putting a sharp oyster special on the board, the size, eating quality and cost all need to work together.
With our grower network and the range coming through our doors, we can help you find the right fit.
Contact our sales team. We’ll talk you through what’s eating well and which options suit your menu and budget.
We’d love to talk oysters with you.
The Red Coral Seafood Team
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