Sydney Rock, Australia
Sydney rock oysters are farmed in estuarine areas and rivers north up to Hervey Bay Queensland, from the Victoria/New South Wales border and at Albany in Western Australia. Don't let the size fool you because these little gems pack a punch! Sydney Rock Oysters have a rich, creamy taste, and a slight flavour of iodine, and are more minerally than other oysters.
Should be kept alive until ready to be served. By way of storage, it may be stored in the shell with the cup facing down to preserve moisture. (covered with a damp cloth) or by refrigeration. (but not in ice or water), but if you want to experience the best taste It should be eaten as soon as possible after receiving the oysters.
Chill at 2°C - 3°C.