I'm very particular about my food, but I'm not up to the level of a gourmet. Recently, I have a soft spot for oysters, but eating in restaurants is a bit expensive, ranging from $0/7 to $30 per dozen. Relatively speaking, expensive quality is certainly better, almost but still expensive. Although there are oysters in a more advanced hotel seafood buffet, a meal costs 45-60 dollars, while a dozen in a seafood shop costs more than 7 dollars, but you can't tell how long it has been there. So, thanks to the help of Google Australia and Australian Yellow Pages, I searched for a while and finally found someone who produces oysters near Brisbane. Because Queensland's geographical location belongs to the upper limit suitable for raising rock oysters, few people raise oysters here. Most of the rock oysters in Australian restaurants are mainly produced in Sydney and Tasmania, because it is relatively south and the climate is more suitable. Kooringal Oyster, a family that raises oysters on Moreton Island, an outer island near Brisbane, said that it is farmed, but the oysters it sells are wild. At present, they buy seeds from others, and they won't harvest them until the season comes. Usually, the production season is from September to1February. At present, it is drawing to a close and the breeding season is approaching. When oysters begin to lay eggs, their quality will decrease. The proprietress told me that oysters will breed in summer, but they will start to get fat at cold temperatures. Click here to view the pictures. Generally, they are delivered to restaurants, but they are also sold to the outside world, but there are restrictions. At least five dozen of them have to be "peeled" by themselves. What about the price, five dozen Australian dollars $25, live! If you don't have a knife to jump over oysters, they also sell them for $5 each. Click here to view the pictures. It is fresh, alive, and a barnacle on the shell. It just looks like a small volcano, and a bunch of creatures on the whale are still moving. Some oysters have small oysters stuck to their shells. Click here to view the drawing preparation tools: * gloves, preferably linen, to protect your hands from being scratched by oyster shells and prevent slipping. * Oyster knives. Some people are used to opening oysters from the front, but I think it is better to open them from the back. Insert the knife, cut off the pedicle, and twist it while inserting it until you feel that the shell has been pried open, so as not to hurt the oyster. It's not bad to hurt oysters, but they don't sell well. Click here to view the pictures. After prying it open, put the knife slightly into the upper half of the oyster shell and cut off the meat pedicle. Click here to view the pictures. After cutting off the meat pedicle, you can open the upper cover of the oyster shell. Click here to see the picture, then cut off the bottom of the meat and turn the oysters over (it sells better). Click here to view the pictures! ! ! ! Click here to view the pictures. This is the first time I don't eat oysters. It's a little slow and my hands are sore. Now I know why it's expensive to eat oyster, because of human factors. Click here to view the pictures. The upturned oysters are really the freshest, eaten raw and full of ocean flavor. There are other collocation methods, such as: fresh lemon juice, olive blue oil with Italian black vinegar, seafood sauce, Tabasco sauce, or soy sauce with wasami. (y)； )