Marine Culture has had an export capacity since 2007, with oysters being contact packed in very experienced and reliable AQIS (Australian Quarantine Inspection Service) Export Registered establishments.


Current specifications for export :

The current industry specifications for export are detailed in the Table below -


Oyster Size Quantity per bag
Bistro (50 - 60 mm) 25 dozen
Buffet / Plate (60 - 70 mm) 20 dozen
Standard (70 - 85 mm) 15 dozen
Large (85 - 100 mm) 12 dozen
Jumbo (100 - 120 mm) 10 dozen

The minimum shipment size is 20 boxes, but can comprise a mix of oyster sizes

At all stages of transport the boxes should be kept at 4 – 5 degrees Celcius.  On arrival at their destination the oysters should immediately be checked for temperature and condition (any open, gaping, dry or dead oysters) as these are indicators of likely harsh treatment during transport. On completion of this inspection, they should then be directly removed from the boxes and liners; stored loose and bare in suitable containers (the base of the shipping carton is okay – no liner or water); and the oysters covered with a wet cloth. The chiller-storage temperature should be at 5 – 7 degrees Celcius.

Providing the temperature has remained stable during transport, and the oysters are stored as directed, a further shelf life of 4 to 7 days from receipt should be achievable. Oysters found to be slightly open will, if healthy, close again if tapped or lightly tumbled together; but will most probably have lost their water and should be used immediately.
As a last resort, gaping oysters can be placed in fresh water which should re-close them; but they should be used immediately.

Any oysters that cannot recover and remain opened should be discarded.