Coromandel
About Coromandel
Pacific oysters from the Coromandel Peninsula in New Zealand's North Island, grown in nutrient-rich, pollution-free waters of the Firth of Thames. Flavor is rich, briny liquor with a pronounced cucumber finish and hints of melon.
In plain words: plump, buttery, briny, cucumber, melon, with salt bomb salt.
Where it grows
- Harvest region
- Firth of Thames, Coromandel Peninsula, North Island, New Zealand
- Growing region
- Firth of Thames
- State
- Waikato
- Country
- New Zealand
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Coromandel oysters: common questions
What do Coromandel oysters taste like?
Coromandel oysters are described as plump, buttery, briny, cucumber, with salt bomb salinity.
Where are Coromandel oysters grown?
They're grown in Firth of Thames, Coromandel Peninsula, North Island, New Zealand, Firth of Thames, Waikato, New Zealand by Coromandel Peninsula growers (distributed by Pangea Shellfish).
How salty are Coromandel oysters?
Salt bomb: 5 out of 5 on the Shucks scale. Full ocean. Big brine from start to finish.
Where can I eat Coromandel oysters?
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