Tasmanian (Jon's Reserve)
About Tasmanian (Jon's Reserve)
Founded in 1979 as Shellfish Culture Ltd. and grown into Australia's largest vertically integrated oyster business, Tasmanian Oyster Co. farms over 220 hectares of pristine waters across six regions of Tasmania.
In plain words: elegant, silky, complex, rich, smooth, with salt bomb salt.
Where it grows
- Harvest region
- Pipeclay Lagoon, Pittwater, Boomer Bay, Duck Bay, and Little Swanport
- Growing region
- Southeast Tasmania
- State
- Tasmania
- Country
- Australia
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Tasmanian (Jon's Reserve) oysters: common questions
What do Tasmanian (Jon's Reserve) oysters taste like?
Tasmanian (Jon's Reserve) oysters are described as elegant, silky, complex, rich, with salt bomb salinity.
Where are Tasmanian (Jon's Reserve) oysters grown?
They're grown in Pipeclay Lagoon, Pittwater, Boomer Bay, Duck Bay, and Little Swanport, Southeast Tasmania, Tasmania, Australia by Tasmanian Oyster Co..
How salty are Tasmanian (Jon's Reserve) oysters?
Salt bomb: 5 out of 5 on the Shucks scale. Full ocean. Big brine from start to finish.
Where can I eat Tasmanian (Jon's Reserve) oysters?
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