“With oysters you tend to get an umami, vegetal character, which you don’t get in the Akoya,” says Collier. Ocean farming means the Akoya has a different flavour profile too. It’s a little more robust and meaty, sometimes compared to abalone or scallop meat. In the kitchen, the Akoya is notably different from its popular cousins. “The longline system keeps submerged all the time so they don’t actually go in and out of the water.” “With rock oysters and Pacific oysters, you generally find them in estuary environments or intertidal zones, where the oyster is going in and out of the water,” says Collier. Creating something akin to an artificial reef, for fish, it’s a setup that borrows more from mussel farming than traditional oyster farming. Akoyas grow together in colonies on long ropes stretching out down into the open ocean. In these waters, Leeuwin Coast grows the Akoya with a longline system. That warm water coming through keeps the water warmer in winter and cooler in summer so you have a much more consistent temperature zone in those regions.” “The Leeuwin Current is a warm current and, around Albany, that mixes with the water from the Southern Ocean. “You’ve got this current that’s flowing down the West Australian coast called the Leeuwin Current,” says Collier. It’s here where the coastal waters support an aquaculture environment well-suited to the Akoya. A five-hour drive south of Perth, on the southernmost coastline of Western Australia, is the small city of Albany.
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