SA’s largest oyster company, Angel Seafoods, says it’s full steam ahead for Coffin Bay production

The state’s biggest oyster producer says its Coffin Bay farm is aiming to reach full capacity this month, following a health scare shutdown that rocked the industry.

Three Coffin Bay oyster growers – including the state’s largest producer, Angel Seafood – have received SA Health clearance to start selling their shellfish again.

The rest of the Eyre Peninsula region’s 30 producers are working to gain approval to recommence sales.

The sector has been gripped in a harvesting shutdown, after an outbreak of vibrio parahaemolyticus (Vp), causing gastro symptoms.

Primary Industries and Regions SA (PIRSA) has lifted the Coffin Bay harvest closure. However, individual growers still need approval from SA Health to start selling their shellfish again.

There have been 70 Vp cases in SA and three people have been treated in hospital.

Zac Halman of Angels Seafood. Picture: Market Eyre

Angel Seafood Holdings on Tuesday said SA Health has given it permission to recommence harvesting and selling from its “key harvesting zone” in Coffin Bay.

“Angel Seafood has begun ramping up production and is moving quickly to distribute its oysters across key sales channels to meet peak season demand,” it said.

“Angel will continue to work closely with relevant government and industry bodies to conduct sample testing across remaining leases with a view to reaching 100 per cent operational capacity by the end of December.”

PIRSA imposed a closure of the Coffin Bay growing area on November 16. Three days later, Food Standards Australia New Zealand issued a food recall.

SA Health said it had “varied three emergency orders” allowing Angel Seafood, Pristine Oyster Farm, and Southern Eyre Seafood to harvest and sell oysters from the Point Longnose Aquaculture Zone.

Coffin Bay oysters are expected to be back on seafood shops' shelves as early as this week. Picture: Naomi Jellicoe

The producers had shown their ability to maintain protocols on food safety arrangements, monitoring and tracing products and refrigeration capabilities.

Alex Knoll, of Barossa Fine Foods, which owns Angelakis Bros, said he “absolutely” expected Coffin Bay oysters to be back on the menu in the lead-up to Christmas, and they were likely to sell at about $22 to $24 for a dozen, which was within the usual range.

“They’re saying they hope to start pulling out oysters as long as they adhere to all the regulations from SA Health and PIRSA,” Mr Knoll said.

Angelakis Bros has continued selling oysters during the Coffin Bay shutdown, sourcing them instead from Stansbury and Kangaroo Island.

“We had a few days where we couldn’t source oysters but when we’ve got them in supply and people have been buying them – there hasn’t been any downturn,” Mr Knoll said.

At Port Adelaide-based Parissos Seafoods, Jarn Jamison said demand was coming back for oysters, which the company currently bought from Smoky Bay and Kangaroo Island producers.

“It gives them a greater opportunity to sell their oysters and introduce themselves as an alternative to Coffin Bay,” Mr Jamison said.

Primary Industries Minister David Basham said the state government had been working closely with the oyster industry to lift restrictions as soon as possible.

“We are confident Coffin Bay oyster growers have done everything possible to give confidence to consumers about the safety of their product and we can start seeing South Australia’s famous oysters back on family dining tables in time for Christmas,” Mr Basham said.

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