Around northern coastal areas, large clusters of Rock Oysters are often found adhering to rocky surfaces between the high- and low-water marks. They sometimes form a ‘shelf’ protruding from ocean-washed vertical rock faces. The oyster is usually up to 5cm long, and consists of two shells with the upper shell like a hinged lid. The shellfish inside is plump and white.
The oysters can be eaten raw or cooked. The shell can be opened by piercing the hinge with a sharp strong object and then levering the lid off to reveal the mollusc. Aboriginal people would collect clusters . . .