THE quality of our oysters is excellent, an expert says.
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Sydney Royal Fine Food Show oyster judge Steve McOrrie should know.
"They are among some of the best oysters I have ever eaten, certainly among the very best oysters in NSW," Mr McOrrie said.
The NSW DPI Fisheries policy officer oysters attended Oysters in the Vines in support of the state's oyster industry.
Organisers estimate Oysters in the Vines attracted about 5000 people on Sunday to Cassegrain Winery.
Mr McOrrie gave presentations on the oyster industry's history, its important role in the development of the NSW coastline and how to open oysters.
Mr McOrrie said it was not hard to open oysters.
"To me the best oyster is one you open yourself," he said."Wear a glove and get a good oyster knife."
Mr McOrrie described the oyster industry as an environmental champion.
"The creature they grow has been described as the canary of the estuary," he said. "Oyster farmers are always at the forefront when it comes to water quality and the health of estuaries.
"The oyster industry, and those providing services to the industry, employed a significant number of people in the area, he said.
A healthy oyster industry has other spin offs too.
"When the oysters are doing well, and tourist organisations and councils can brag about the quality of the oysters, it draws people to the coastline, Mr McOrrie said.
His advice for people unsure about oysters is simply to start eating the molluscs.
Mr McOrrie remembers eating his first oyster as a bet: "I reckon I would have been 17 years old and I've never stopped eating oysters. As a judge, sometimes I eat up to 30, 40, 50, 60 oysters in a sitting: I don't know what my limit is."
