SCALLOP (Pecten fumatus)

Harvest areas for scallops are rotated annually to ensure adequate restocking of the Tasmanian seas’ produce. The season runs from June to November, slowing into October as the molluscs begin to spawn. Rich, salty and sweet, I prefer Tasmanian scallops because of their generous size and the clean waters they come from. Because Salty Seas’ scallops are washed in salt water, the quality of the product is enhanced; when cleaned in fresh water a scallop will act as a sponge and absorb the water, making it more difficult to caramelise and prone to spitting in the frying pan. It will also affect its flavour, colour and texture.

ANGASI OYSTER
(Ostrea angasi)

Also commonly known as the ‘flat oyster’, the angasi oyster is native to Tasmania as well as the New South Wales coastline, extending to Queensland. This mollusc is unique for its strong, sweet and slightly earthy flavour when compared with other oysters. Angasi oysters grow on the bottom of Georges Bay, at depths of between 1 and 20 metres. The season runs from March to November. Georges Bay is currently Tasmania’s only authorised harvesting area for this particular type of oyster.

VONGOLE CLAM
(Katalysia scalrina)

Available year-round and also called ‘Katalysia clams’, these molluscs are known for harbouring small pearls in their shells (which can be a nasty surprise if you bite on one). The clam is harvested from sand beds at nearby Ansons Bay and depurated for seven days to rid shells of the little pearls, impurities and other grainy matter that may reside within. Vongole clams have enjoyed a surge in popularity in recent years due to their plump, tender meat.

SEA URCHIN
(Echinus esculentus)

Sea urchins belong to the marine species family Phylum echinodermata (spiny-skinned animals) – the same family as starfish, sea cucumbers and sea lilies. Harvested in the waters and mouth of Georges Bay, sea urchins are a delicacy in Japan that sell for a high price in their market. They are collected by hand from the sea floor – in shallow waters and to a depth of 70 metres. The edible part is the roe, or ovaries. There are five of these ‘tongues’ of roe in each sea urchin and it has an extraordinarily fresh, salty flavour with a distinctive floral aroma.