Wind and rain have kept the boats tied up for long periods and when they have got out, the oysters have been far from eye-catching.
The season started four weeks ago and so far the oysters have been very much a mixed bag.
Barnes Oysters general manager Graham Wright said the oyster quality was not as good as past years.
"It’s not as good as we would like to see it ... we’ve certainly seen better in years gone by. But I think they’re OK," he said.
"It’s a wild fishery; I guess it’s just the way it is, unfortunately."
Weather had also impacted the annual catch; high seas had prevented the oyster fleet working in Foveaux Strait on multiple days.
"The weather hasn’t been really that great for us to have a good look around. The weather has limited just what opportunity the guys have had to explore."
The strait’s oyster catch and quality was never a guarantee, as some areas fished better than others. Last year’s catch was also a mixed bag.
"You’d think it’d be sort of all the same, but it doesn’t seem to work like that," Mr Wright said.
"For example, sometimes the east of the fisher can be 20%-30% better quality than the west."
Unlike other oyster varieties, it was difficult to tell what a Bluff oyster was like until the shell was opened.
"The size of the shells is fine, it’s just the plumpness of the meat inside."
While some had been "beautiful oysters", the results were inconsistent across the fishery.
Vertically grown shellfish tended to produce more consistent results, whereas Bluff oysters lived on the seafloor, which possibly impacted growth, particularly during storms at sea.
"But with the wild Bluff fishery, we always see some big variations."
The first grade delicacy was retailing for $32 a dozen from their factory shop.
Auckland retailers were selling 12 raw oysters for $35 a pottle.
Buster Crabb restaurant manager Tracey McDowall said the restaurant was experiencing sales on par with past years.
She had been impressed with the quality available.
"Sometimes at the start of the year there might be some smaller ones, but the size is pretty good. We’ve had no complaints and that’s what you gauge it off."
Oysters are being served in three different options: natural, battered or Kilpatrick.
"Battered is the most popular."
They are offered as a side dish or sold as a separate dish with an optional accompanying side of salad and chips.
"Some people just want the oysters, they don’t want sides, so they can make it a meal if they want or just have the oysters."
