About Coffin Bay
Coffin Bay's clean, nutrient-rich waters on SA's Eyre Peninsula produce some of the world's most celebrated Pacific Oysters — fast-growing, plump, and consistently briny.
Catch & production
Volume: 1,700 t (2023)
Pacific Oyster harvest (excluding wild oyster collection).
Economic value
~$28M (2023)
Key facts
- Pacific oyster (Crassostrea gigas) is the dominant farmed species
- Some of the largest single-bay production in Australia
- Famous “Coffin Bay” brand commands global premiums
- Strict water-quality monitoring underpins consistent quality
Top species caught here
Key fishing ports
- Coffin Bay — Working oyster town and tourism destination.
Processors, co-ops & markets
Pristine Oyster Farmprocessor
Historical timeline
- 1969
Pacific Oyster cultivation trial commences in Coffin Bay.
- 1980
Commercial oyster industry establishes.
- 2004
Coffin Bay's reputation as a premium oyster appellation crystallises.
- 2014
POMS biosecurity zone enacted to protect SA stock from disease.
Cultural & heritage significance
Coffin Bay is the most internationally recognised oyster appellation in Australia. The clean, deep, and well-flushed waters of the bay produce a distinctive sweet-saline oyster, sold as a premium product domestically and to Asian export markets.
Visitor experiences
- Coffin Bay Oyster Farm tours — Wading tours with shucking on the bay
- 1802 Oyster Bar & Bistro — Working oyster town dining