Watercolour, size 28 x 38 cms
I combined two photos both taken from a ferry from Tea Gardens to Nelson Bay/Port Stevens.
The Sunset reflected on the water was just magical.
Oyster cultivation began in New South Wales (NSW), Australia
around 1870 when oyster farmers began to set out sticks, stones, and shells to
catch and grow oysters in the intertidal zone until they could be harvested. The
main spawning and spat settling season for the Sydney rock oyster in Port
Stephens, NSW ranges from February (last month of summer) until May (last month
of autumn) when water temperatures are generally above 20°C.
The Sydney rock oyster grows and survives best in intertidal
estuarine habitats such as rocks, mangroves, and man-made structures, but it
also occurs subtidally on natural dredge beds.
It takes the Sydney rock oyster an average of 3½ years to reach
plate size (50 g whole weight.
Live Sydney rock oysters are best stored at 8-10 ºC; at this temperature they can be kept alive in an excellent condition for 2 weeks. Opened oysters, however, should be refrigerated at 4 ºC and have a typical shell life of 7-10 days. The Sydney rock oyster is a gourmet oyster and is best eaten fresh on the half-shell.
Live Sydney rock oysters are best stored at 8-10 ºC; at this temperature they can be kept alive in an excellent condition for 2 weeks. Opened oysters, however, should be refrigerated at 4 ºC and have a typical shell life of 7-10 days. The Sydney rock oyster is a gourmet oyster and is best eaten fresh on the half-shell.
