Eating on the Eyre Peninsula is all about fresh seafood. Look for King George whiting, usually served battered and fried with chips, and Port Lincoln tuna, served rare or even raw as great sashimi. Of course, nothing beats slurping a just-shucked oyster straight from the shell. Every local you meet on the peninsula will have an opinion on which bay or inlet produces the best oysters, be it Cowell, Streaky Bay, Smoky Bay, Coffin Bay, or Ceduna. They're all magnificent, but I reckon those from Coffin Bay are the best. Those on offer at the Ceduna Oyster Bar, Eyre Highway (tel. 08/8626 9086), are a pretty close second. You can buy direct from many of the seafood farmers, and many also offer tours of their processing plants.
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