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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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