Coromandel
Coromandel Peninsula · Pacific Coast, New Zealand
Crassostrea gigas
Warm Hauraki Gulf waters and abundant phytoplankton give Coromandel Pacifics a notably sweet, plump character — one of New Zealand's most popular oysters for its approachable, crowd-pleasing flavor.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishsweet
Pair with
NZ Sauvignon BlancPinot GrisCraft Lager
Always start here
The reference version.
Warm Hauraki Gulf waters and abundant phytoplankton give Coromandel Pacifics a notably sweet, plump character — one of New Zealand's most popular oysters for its approachable, crowd-pleasing flavor.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
3
Acid
—
Details
Cultivationrack-and-bag · 2–3 yearsWaterHauraki GulfAppearancemedium · elongated
If you like this, try
NelsonNelsonNelson's Tasman Bay is sheltered and sunny — producing well-rounded Pacific oysters with balanced brine, moderate sweetness, and the clean finish associated with New Zealand's pristine coastal waters.Coffin BayCoffin BayThe Southern Ocean source water arrives first and without softening: high salinity, unfiltered by river systems or enclosed bays.
Taste them tonight
Shucking these yourself? The Oyster Kit
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