The only store in town
Coffin Bay got its name from Matthew Flinders who called it after his friend Isaac Coffin. With a population of only 650 people, this is where some of the best oysters in the world are grown.
The Japanese Pacific oyster was first introduced to Tasmania in 1934 but it wasn't until 1969 that they were trialed at Coffin Bay. The trials were extremely successful and so the current industry was born.
The Japanese Pacific oyster was first introduced to Tasmania in 1934 but it wasn't until 1969 that they were trialed at Coffin Bay. The trials were extremely successful and so the current industry was born.
You can see up to 20 oyster boats on the waterways every day and about 100 people are employed to work on the leases or back in the packing sheds.
Because of the popularity of Coffin Bay oysters, oysters from other regions of the state are brought here to fattening leases at Point Longnose for up to three months before being sold.
Most Coffin Bay oysters are sold interstate to Sydney and Melbourne and have an excellent reputation for taste and quality.
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