Kangaroo Island Shellfish
Ken & Amanda Rowe
(08) 8553 1557 (Office) or (08) 8553 7437 (Shed)
PO Box 676 Penneshaw
Email: kishellfish@bigpond.com
Kangaroo Island Premium Oysters are renowned
for their plump, succulent meat and ornamental shell, in
season from June to December. We provide oysters to restaurants
and cafes on the island, however 90% of our stock is sold
off-island to wholesalers in Adelaide, Melbourne, Queensland
and occasionally overseas.
Kangaroo Island Shellfish (KISH) uses two different farming
techniques to produce our oysters:
Deep Water Premiums: KISH is one of two
farms in SA to use deep water farming for oysters.
It provides great fattening and growth rates. Shelf life
tends to be around 7 days from harvest at 2-5°C. Kangaroo
Island Deep Water Premium Oysters tend to be easier to open,
have great meat and a delicious taste from one of the most
pristine, unique marine environments in the world.
Intertidal Managers’ Reserve: The
oyster is finished for a month or so in the surf close to
the shore in bags. This rumbles, cleans and knocks the shell’s
frill creating a great looking shell and with the same succulent
meat inside. Can be stored for up to 8 days from harvest
at 2-5°C.
Orders of 10 dozen or more can be directed to our shed.
Good Food Kangaroo Island is an industry group
formed to encourage and support value adding producers and
protect the integrity of the Island’s produce. Regional
food groups have been established throughout South Australia
and are actively working with producers to establish regional
branding and long term relationships with major retailers
seeking access to high quality, branded products.
Contact us
for more information about produce, transport, reservations
and tourist attractions.
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