Growing Technique

Our oysters are grown using the traditional bag and trestle system on the intertidal line of Dooriel Creek.We turn and shake our oysters every 4weeks during the growing season.This is all done by hand.This process of turning the oyster bag and shaking the oysters inside helps break the soft shell growth which inturn allows the oyster shell to become strong and the oyster meat to gain succulence and weight. 

We also continuously grade our oysters into their differant sizes.As they grow the mesh size of the bags gradualy increases to allow a better flow of water through the bag and a better oyster as a result.We complete this grading and splitting in our yard at the mouth of the inlet.

In total a Dooriel mature oyster is worked over 20 times from baby to adult ready to sell.

Certification, Packing and Labelling

All batches can be supplied depurated and packed to our customers requirements through our EU approved purification and dispatch centre. Please contact us for more information.

We can also supply undepurated oysters within the E.U, if required. Each batch comes with an E.U. gatherers certificate naming the bay from which they were harvested. We ensure full traceability on each consignment.