NEW ZEALAND PACIFIC OYSTERS Crassostrea gigas.

Oyster spat/seed is collected from New Zealand coastal waters where the spat will naturally congregate during the summer months of December to March.

Quality control is critical during this period while the spat is being harvested to ensure only the highest quality natural spat is collected.

Dansfield Park accumulates the wild spat on sticks that are secured on purpose built inter-tidal growing racks for approximately 12 18 months before harvesting.

After much research Dansfield Park has found the inter-tidal method has been the most consistent process for producing the best quality product.  From this method we gain greater meat ratios, strong muscle development ensuring a strong seal, and a denser outer shell allowing the live product to survive for a minimum 7-day shelf life.

Utilising New Zealands nutritionally rich clean waters, Dansfield Park takes special care to ensure that overcrowding of the oysters does not occur during the growing process, allowing each oyster to gain its optimal food intake.   This care and attention ensures the highest natural quality product.

This superior product is packed on demand for Dansfield Park, during May to December, as the matured oyster reaches its ultimate condition.  These superior climatic conditions and superb location enable uninterrupted harvesting through this seasonal period.

Dansfield Park sets the international standard because of its rigorous monitoring programmes to maintain excellence. This natural oyster continues to capture a dominant place in the global market place.

A strong belief in natures process has guided Dansfield Park to follow natural production methods especially in the face of growing consumer resistance against genetic modification of food.

Dansfield Park oysters are highly nutritious and rich in vitamins and minerals.  These include Zinc, iron, iodine, essential amino acids (taurin and hypotaurine which reduce blood cholesterol levels)