Oysters: Religious experience or class war?
ONCE the food of the working class in the nineteenth century and now considered elitist, oysters are difficult to eat, slimy, snot-like. It's going to be a tricky sell. Especially at £1.50 a slurp.
But the more we eat, the more we are conserving a mineral-rich food that is a source of pilgrimage over the Channel in the oyster mecca of Cancale, Brittany. Which practically makes them religious.
Oysters are packed to their pearly tips with iron, calcium, zinc, selenium, vitamins A and B12, are low in calories and American and Italian research suggests they trigger the release of sex hormones. And with a few chews (don't swallow whole, it's not a shot of tequila), you essentially get an injection of umami to the taste buds (sweet salt liquid), combined with the fleshy texture of something that looks like a sweetbread but has the more robust bite of a very tender piece of liver. I would hedge my bets that all offal lovers are avid oyster eaters.
Broadly speaking, we have two types in Cornwall, the Pacifics, the large farmed variety available all year round and the smaller but more complex tasting Fal native oyster, harvested under sail from the only remaining wild oyster beds in the world. Available September to April.
Buy one get one free on main course and specials excludes fillet steaks and beef wellingtons
Must book to qualify 01209 860332 and present voucher on arrival
Contact: 01209 700617
Valid until: Sunday, December 15 2013
By eating more of the native species, available from Chris Ranger of cornishnativeoysters.co.uk, you are actually conserving a troubled species. The Fal oyster is under fire from all angles: pollution, overfishing and disease, as well as plans for a cruise liner terminal.
The natives are dredged (the dredge is only three-feet wide) from a 500-hectare bed in the Carrick Roads waterway, a designated area of conservation where fresh water from Bodmin Moor (the source of the river Fal) meets the sea. To make harvesting sustainable, fishermen here have agreed to only use oar or sail-powered boats, but with the recent PDO award or Protected Designation of Origin status, the harvesting and protection of the Fal native will become even more rigorous.
The summer Rock Oyster Festival showcases the plump whiter oysters that are farmed by the Marshall family at Porthilly Farm. Topped with a few drops of shallot vinegar, a glass of local man Mark Hellyar's Wild White and it feels like France has come to you. Brittany of course, Cornwall's long-lost cousin, is arguably home to the world's best and most reasonably priced oysters.
The pretty seaside town of Cancale was rammed with day-trippers looking for a zinc-hit when we visited in August. The best (and cheapest, no-nonsense) place to sample the sheer variety of oysters in Cancale however, is not the seaside restaurants but the marché aux huîtres, a clutch of stalls manned by robust women who practically shucked with their eyes shut. Grab a paper oyster plate, a chunk of lemon, and slurp until you can no more.
It's time that we too, turned oysters into a religious experience and not a class war. By eating Cornish oysters, you are essentially harking back to working class roots and supporting the livelihood of fishermen on the Fal as well as the Fal itself. Watch out for this year's Oyster Festival in Falmouth as well as the traditional oyster Gatherings at the beginning and end of the native season.
For more, see cornishnativeoysters.co.uk.