Coffin Bay produces thirty percent of South Australia's oyster harvest, and every lease sits within five nautical miles of the Esplanade wharf. The shallow, saline waters of the bay—fed by the Southern Ocean and insulated by the national park's western arm—create an ecosystem where Pacific oysters fatten in eighteen months rather than three years. Commercial farming began here in 1986, when a handful of leaseholders staked plots in the intertidal flats and discovered that the bay's unusual calcium concentration accelerated shell formation without sacrificing meat texture. By 2010, Coffin Bay oysters commanded export premiums in Hong Kong and Sydney, and the region's growers began offering boat-based farm tours to offset seasonal revenue gaps. A Coffin Bay oyster boat tour departs from the town jetty and motors directly to active lease sites, where visitors wade knee-deep into the shallows to observe basket rotation, grading stations, and the tumbling cages that prevent barnacle buildup. Guides demonstrate shucking technique aboard the vessel, and tastings are conducted on deck with oysters pulled from the water minutes earlier. The tours operate year-round but remain subject to tide windows—spring tides expose the broadest lease area, while neap tides limit access to deeper plots. Most operators schedule departures between mid-morning and early afternoon, when tidal movement aligns with safe wading conditions and optimal light for photography. The bay itself extends twelve kilometers inland, bordered by mangrove channels to the north and limestone cliffs to the south. Pelicans, oystercatchers, and white-bellied sea eagles nest along the foreshore, and dolphin pods trail fishing trawlers through the deeper channels. The national park adjoining the eastern boundary preserves dune systems and coastal heath, but the working leases occupy the central basin, where water depth rarely exceeds three meters at high tide. This shallow-water geography defines the region's aquaculture model: leases are walked, not dived, and harvests are conducted from punts rather than mechanized platforms. Coffin Bay's oyster economy remains small-scale—fewer than twenty active growers hold commercial licenses—but the farm tour model has matured into a structured visitor experience. Operators now coordinate departure times with Bureau of Meteorology tide forecasts, and most tours include wading gear, shucking knives, and a covered deck for inclement weather. The combination of proximity to lease sites, transparent farming practice, and immediate consumption has positioned these boat-based tours as the primary visitor draw for the township, supplementing the oyster bar trade that anchors the Esplanade precinct.