Tasmanian seafood exporters have welcomed the new free trade agreement between Australia and Malaysia that comes into force this week.
Oyster producer James Calvert from Tas Prime Oysters says the reduced tariffs will make their products more competitive for consumers in Kuala Lumpur.
In Queensland Jane Clout grows the Sydney rock oyster in the pristine waters off Moreton Island.
She says genetic selection is greatly improving the quality of oysters, but branding and the integrity of the product is critical to sales.
Jane Clout says it takes two to three years to grow an oyster that is ready for market and the best way to eat the oyster is fresh from the sea with a dash of red wine vinegar.
South Australia's Eyre Peninsula has launched the world's first seafood flavour wheel, designed to help market the region's produce.
Scientists have helped develop the wheel, which identifies the region's seafood with language like 'herbaceous' and 'nutty'.
Coffin Bay oyster grower and Nuffield scholar, Lester Marshall, came up with the branding idea as part of his Nuffield studies.
He says it's been developed to educate everyone who is involved with selling and buying the seafood product.
"First of all it is for the fisherman and the farmer to understand their product, and then the second is then obviously for the processors and obviously the chefs," he said.
