Coffin Bay Oyster Farm was established in 1997 by Lester Marshall.
As one of the very first oyster farms on the Lower Eyre Peninsula of South Australia, Coffin Bay Oyster Farm has provided innovation and leadership to the oyster industry.
In prior years producing up to 300 tonnes of oysters annually for distribution to wholesale markets nationally and internationally.
Today the farm covers 38 ha across multiple bays and creates local employment opportunities.
What do Oysters taste like?
The King Oyster.
With its strong aroma of the rugged southern ocean, this goliath from the sea has got to be seen to be believed.
With its firm tender texture, this grand old oyster is the oyster steak of the ocean.
It has an incredible array of complex aromatic flavours and a strong oceanic aftertaste that only comes with age.
The South Australian Shellfish Quality Assurance Program (SASQAP) is a joint initiative between Primary Industries and Resources SA (PIRSA) and the shellfish industries of South Australia. The quality assurance program provides public health protection for consumers of South Australian shellfish.
Under the program, water and shellfish where oysters, mussels, cockles and scallops are harvested are monitored to ensure that shellfish product sold only originates from areas free of any deleterious substances.
"At Coffin Bay Oyster farm, we have a real interest and passion in delving into the history of the Coffin Bay oyster industry. We are continually seeking new information and photos – if you have anything you think may be of interest please contact us."