Dredge Oysters belong to the Ostreidae family.  Their shell has varied colours from white to a dull purple brown.  The left shell is ridged and cupped while the right shell lies flat and has scaly layers.  The interior of the shell appears luminous.

Dredge Oyster Fishery

Dredge Oysters are endemic to New Zealand, where they are widely distributed around the coast, and form dense beds in gravel or coarse sand bottoms from 25 to 50 metres deep.

The Dredge Oyster fishery is strictly controlled and only open from March to August when the oysters are in the best condition.  They are harvested principally in Foveaux Strait and, in much smaller commercial quantities, in Tasman Bay and Golden Bay.

New Zealand's Dredge Oyster fishery is managed by strict quotas, which allow only a set amount of Dredge Oyster to be taken commercially each year. This Total Allowable Commercial Catch (TACC) was set at 2,100 metric tonnes for the 2009/10 fishing year.

Dredge Oyster Meat Quality

Dredge Oyster flesh has shades of white, grey, gold and black.  The creamy coloured meat is delicate and succulent, with a medium oil content.

For meal ideas using Dredge Oysters, check out recipes on the Greatest Meal on Earth website.