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That was also before the discharge of London’s effluent killed off the spat.
With the disgraceful state of our privately owned water supplies – notably Thames Water and its discharge of raw sewage making headlines on a regular basis – it is surprising any of the knobbly bivalves are left.
But on any day along the shorelines of the Thames Estuary you can spot handpickers collecting oysters, breaking them open and squeezing their innards into plastic bottles for the manufacture of oyster sauce.
Personally, I would only swallow an oyster from a reputable fishing company who know and understand the spawning season, the intricate methods of cleaning and preparation for the plate.
Many wonder what all the fuss is about and whether the love of the oyster is really a love of a vehicle for the ingestion of finely diced and vinegarised red onion, a squeeze of fresh lemon juice or Tabasco sauce – or, as in my case, all three.
This story is from the July 2024 edition of Yachting Monthly UK.
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This story is from the July 2024 edition of Yachting Monthly UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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