Bluff oysters (Ostrea chilensis) are New Zealand's wild flat oyster, fished from Foveaux Strait off Bluff at the South Island's bottom. Sweet, creamy, ranking with Belon and Olympia.

Ostrea chilensis is endemic to the southern coasts of New Zealand and Chile; the Foveaux Strait population off Bluff at the South Island's bottom edge has been commercially fished since 1864. The fishery operates from March 1 to August 31 annually, with quota-managed harvests. Peak shipping arrives at Auckland fishmongers in May-July. Aucklanders rate Bluff oysters with the world's best flat oysters; Depot Eatery's oyster bar runs them as half-shell on ice with a mignonette of shallot and red wine vinegar. The 1986 bonamia parasite collapse cut the fishery to a fraction of historical volumes; recovery is ongoing.

Where to eat Bluff Oyster in Auckland

1 editor pick for Bluff Oyster in Auckland, ranked by editorial score. All Auckland signature dishes · Bluff Oyster across every city.

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Make it at home

Serves Serves 415 minIntermediate

Ingredients

  • 24 fresh Bluff oysters in shell
  • 1 small shallot, finely diced
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • Cracked black pepper
  • Rock salt or crushed ice for plating
  • Lemon wedges, to serve

Method

  1. Make mignonette: combine shallot, red wine vinegar, lemon juice and pepper. Rest 10 minutes.
  2. Shuck oysters: place oyster on a folded towel, flat side up. Insert oyster knife into the hinge and twist.
  3. Slide knife along the top shell to release the muscle, lift off the top shell.
  4. Run the knife under the oyster to release from the bottom shell.
  5. Plate the bottom shells on rock salt or crushed ice to keep level.
  6. Serve with mignonette and lemon wedges; spoon 1/4 tsp mignonette onto each oyster just before eating.

Editor tip. Shuck them yourself only if you're confident with the knife; Auckland Fish Market on Jellicoe Street will shuck for free if you buy on the day.

Common allergens: Shellfish.