Coromandel
Crassostrea gigas
Large, plump Pacific oyster from New Zealand's Coromandel Peninsula. Distinctively sweet and salty with a pronounced watermelon-like tropical fruit finish. Firm texture and bold flavor.
Flavor Profile
Finish
Pronounced watermelon-like aftertaste, tropical fruit finish
Expert Notes
Coromandel oysters are arguably the most widely consumed oyster in New Zealand, cultivated by a cooperative of small farmers off the rustic Coromandel Peninsula. These Pacific oysters are exceptionally plump and firm, offering a unique flavor profile that balances intense saltiness with pronounced sweetness. The distinctive tropical fruit finish, often described as watermelon-like, sets them apart from other Pacific oysters and reflects the pristine waters of Coromandel Bay. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Coromandel Bay, Coromandel Peninsula, North Island
- Size
- Large (3-5 inches)
- Shell Color
- Gray-white
- Meat Color
- Cream to pale gray
What Experts Say
Across 10 sources, tasters describe this oyster as:
Unique notes: watermelon, melon, fruity
"They have a clean, fresh flavor with a rich, briny liquor, and a slight cucumber finish. Since they are harvested during New Zealand's colder months, they have a firm, plump and buttery texture."
cleanfreshbrinycucumberfirm
"Plump, buttery meat, rich, briny liquor, and a pronounced cucumber finish with hints of melon."
plumpbutteryrichbrinycucumber
"Coromandels are sweet and salty with a pronounced watermelon like aftertaste."
sweetsaltywatermelon
"They are very salty, very sweet, and have a distinctly fruity finish."
saltysweetfruity
"Cultivated various ways by a cooperative of small farmers off the rustic and rural Coromandel Peninsula, Coromandel oysters are arguably the most widely consumed New Zealand oysters."
"Have had these both on the spot in NZ and shipped fresh to China – both cases a supreme clean tasting experience – great oysters"
clean
"It tastes clean, no irony taste, it's not that ocean salty, I can say it was low in salinity which gives it an almost buttery taste."
cleanbutterymild salinity
About the Farm
Coromandel Oyster Company Limited
Est. 1960sThe Coromandel Oyster Company has been growing oysters since the 1960s. Current farmers Anne and John Louden offer a full oyster experience from farming to processing and retail sales.
- Cultivation Method
- rack and bag
History & Background
Pacific oysters were first farmed in the Coromandel region beginning in the 1960s. The Coromandel Peninsula became one of New Zealand's main oyster production areas alongside the Bay of Islands, Whangaroa, and Mahurangi.
Coromandel oysters are cultivated by a cooperative of small farmers off the rustic and rural Coromandel Peninsula and are arguably the most widely consumed New Zealand oysters internationally.
Did You Know?
- Harvested from the pristine, pollution-free waters surrounding the Coromandel Peninsula
- Grown on intertidal racks in nutrient-rich waters
- Featured on the TV show 'Off The Grid' with Manu Feildel and Colin Fassnidge
Sources & References
This information was compiled from 10 sources.
- Oysters, Coromandel — Santa Monica Seafood
- Coromandel Oyster — Oysterology Online — Pangea Shellfish & Seafood Company
- Coromandel — Oysterater
- Epic West Coast Oyster Tasting at Waterbar — In a Half Shell
- Live Oysters — Fortune Fish & Gourmet
- Oyster Varieties — The Seafood Merchants
- Coromandel Oyster Company (Coromandel, New Zealand) — Ang Sarap
- Coromandel Oyster Company Limited — The Coromandel
- The cultured oyster — New Zealand Geographic
- Coromandel Oyster Company — Coromandel Oyster Company
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
Read article → Biology & SpeciesThe Pacific Oyster (C. gigas): Cream, Cucumber, and the Japanese Legacy
Understanding the world's most cultivated oyster - from Japanese origins to West Coast dominance
Read article → Merroir & EnvironmentWhat is Merroir? The Science of How Environment Shapes Oyster Flavor
Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
Read article →