The Bluff oyster, also called the dredge oyster or flat oyster, is one of New Zealand's most famous seafoods. It is named after the port of Bluff in Foveaux Strait, where the largest fishery is located. Unlike the northern hemisphere oyster, which has a deeply cupped shell, the Bluff oyster is a flat oyster with a smooth, pale shell. It has a distinctive, delicate flavour that is highly prized by seafood lovers around the world. The flesh is creamy and briny, with a clean finish that lingers on the palate. The Maori names Tio, Tio para and Tio-repe reflect its importance as a food source. For centuries, Māori gathered oysters from the shallow waters of Foveaux Strait, eating them fresh or cooking them in hangi. European settlers recognised the value of the fishery and began commercial dredging in the 19th century. The Bluff oyster became a delicacy, exported to Australia and beyond. Disease outbreaks have caused major declines in the fishery. In the 1980s and again in the 2010s, the parasite Bonamia swept through Foveaux Strait, killing millions of oysters. The fishery was closed, and scientists scrambled to understand the disease and find a way to manage it. The oyster beds eventually recovered, but the industry learned a hard lesson about the vulnerability of a single-species fishery. The Bluff oyster fishery is now one of the most carefully managed in New Zealand. Quotas limit the number of oysters that can be harvested each year. Area closures protect spawning beds. Disease management protocols aim to prevent the spread of Bonamia. The fishery has become a model of sustainable management, balancing the demands of the industry with the need to protect the resource. To eat a Bluff oyster is to taste the cold, clean waters of Foveaux Strait. It is a taste of the deep south, and it is worth protecting.