Why Al Brown’s Depot is not serving Bluff oysters – but Josh Emett and Judith Tabron are

The sustainability of Bluff oysters is back in the spotlight. Kim Knight speaks to leading chefs about a shock announcement from the Foveaux Strait fishery – and discovers concerns have been mounting. A high-profile Auckland chef who has taken Bluff oysters off his menu says the quality of the shellfish has been in decline for several seasons.

Al Brown, whose Depot Eatery features a raw bar serving oysters shucked to order, says for every dozen Bluffies opened, “you might get three goodies”. Oysters (alongside clams and fresh fish) have long played a starring role at Depot, but Brown said he fully supported today’s shock announcement by supplier Ngāi Tahu Seafood to halt its tio/Bluff oyster take . After two years of fishing a shortened season, the iwi-owned company today confirmed it will not collect tio this year, citing quantity and quality issues.



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