By MONIQUE DEVEREUX, South Island correspondent
Even to the non-fanatic the Bluff oyster is renowned as a seafood delicacy. But for those who await their short season of availability every year they are "really the only oyster to have".
This year's season began yesterday and the plump, fleshy delights will be available
in Auckland from tomorrow morning, but early supplies will be limited.
Heavy seas and engineering problems restricted some of the 11-strong oyster fleet.
One company, Barnes Oysters, collected only a third of what it would on a good day and will keep all of its catch for sale in Invercargill. Bluff-based Direct Fish and Oyster did not open its factory at all and will not send any oysters north.
But the good news is, the price is not likely to be much higher than last year and the quality is good.
Graeme Wright of Barnes Oysters said his retail shop would be charging $15 a dozen - the same price as last year. He expected people to be "in very early" tomorrow.
"I haven't seen any myself, I'm waiting for the truck, but the boys opened a few and said they are looking good."
The further north the oysters travel the more expensive they become, with freight and profit factored into the final cost.
Takapuna Fish Shop owner Tay Khauv hopes to keep the cost no more than $1 higher than last year's $17 per dozen.
Most of his are sold raw by the dozen, though he does cook some for customers who ask.
At the St Pierre's Sushi and Seafood shops across Auckland the price per dozen is likely to be between $18 and $19, according to director Costa Katsoulis. He said real oyster lovers did not mind about the cost.
The Bluff oyster season is quota-driven - 7.5 million is the collective limit - but weather-dependent.
In the 1980s, oyster harvesters hauled up more than 100 million each season.
Last year, intermittent bad weather stopped the boats from harvesting regularly, meaning the season lasted almost four months. Mr Wright said early forecasts predicted a similar season this year.
