Akoya from Albany, Perth, Western Australia

Akoya are grown in the Southern Ocean off the coast of Albany where clear, salty waters create a clean, crisp flavour profile unlike anything else.

Described as having a flavour reminiscent of abalone, with the brininess and minerality of an oyster, and an underlying sweetness of a scallop, the Akoya is truly unique.

Encased in a stunning pearlescent shell, the Akoya are a delicious and sustainably grown choice for both chefs and diners, and are widely versatile. Perfect cured, cooked or raw, they can be complemented by a multitude of other flavours.
‍
Traditionally grown for pearls, our innovative aquaculture farming practices have allowed us to create an exceptional shellfish product, whose taste is influenced by Albany’s uniquely pristine environment.

Awards & Recognition

2023 delicious Harvey Norman Produce Awards

From the Sea, State Finalist, WA

2022 delicious Harvey Norman Produce Awards

Outstanding Innovation Award

2021 delicious Harvey Norman Produce Awards

From the Sea, State Winner, WA

Our Locations /

Mistaken Island

Situated in King George Sound, just 5 km south east of the town of Albany. the oceanic waters of the Southern Ocean around Mistaken Island host the perfect growing conditions for the Akoya.

LEARN MORE

Take a virtual tour of the Leeuwin Coast Akoya Farm in Albany

01:41

How They Grow

0-12 Months

Akoya are a subtidal species and are grown on ropes using similar techniques to those used in mussel cultivation. They attach using a byssal thread, also like a mussel, and this allows them to move around on the ropes and congregate together.

Akoya need no feeding at all, they simply grow on the ropes in the oceanic water.

12+ Months

The Akoya prefer the marine environment where the waters are cool and clear, and they take around 18-24 months to grow to harvest size.

JAN

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Availability

As Akoya are frozen directly after harvest, they are available all year round and have a 12 month shelf life from harvest.

WHERE TO BUY

process

Harvest

Step 1

To harvest Akoya specialist equipment is used to remove the Akoya from our lines and they are then placed into iced water on the boat.

Pack

Step 2

The Akoya are snap frozen soon after harvest and are then packed into recyclable cardboard boxes. Freezing allows us to supply them at optimal condition, retaining an ocean fresh taste.

Deliver

Step 3

Once frozen and packed the Akoya head in temperature-controlled transport to our wholesale and retail partners in Australia and overseas, before finally reaching diners’ plates.

01 — 03

Chef Matt Stone shares his experiences cooking with the Akoya

Making Better Choices

"Good Fish: Australia's Sustainable Seafood Guide" is a comprehensive guide to seafood sustainability and helps chefs and diners make better choices about the seafood they cook and eat. The Akoya is classified as "Green - Better Choice" which means that species in this group are not currently overfished. They are generally resilient to fishing pressure at current levels, have a history of stable catches and are caught or farmed using techniques that have a lower environmental impact. You can read more about the Akoya in the guide and watch a video from the Good Fish Guide featuring the Akoya below.

What Our Chefs Are Saying /

“The versatility of the Akoya is exciting to me as a chef - I enjoy being able to experiment with different techniques and flavours to create a range of dishes for my guests. There seems to be no limit to the ways in which you can cook with this very unique product.”

“It’s really interesting to work with a natural product that’s new to us, an ingredient that no one has really used. It’s natural, it’s not a fad, not a man-made thing, it’s actually there in the ocean. That’s what’s exciting.”